Canelé

Method

Keep the screen on

1. [Day 1] (Make the batter a day in advance) Mix 160ml milk, 50g butter, 10ml vanilla, 20g sugar in a saucepan and bring to a simmer over a medium heat. Remove from the heat and let cool to about 38C
2. Whisk in the egg mixture
3. Whisk in the rum and 310ml milk.
4. Mix the flour, 210g sugar and 1/2 tsp salt together in a bowl.
5. Whisk dry into wet in thirds. Avoid over-whisking. Should have the same
6. consistency as double cream.
7. Cover with clingfilm directly on the surface in the fridge overnight.
8. [Day 2] Pre-Heat oven to 210C fan 5-10 mins
9. Oil moulds
10. Reincorporate mixture before pouring
11. Fill moulds with .5cm raising gap
12. Bake at 210C for 10-15mins
13. Lower to 160C for 30-35mins
14. Should have a deep golden syrup colour
15. Rest for 10 mins
16. Demould