Bordeaux Caneles

Name: Bordeaux Caneles
Ingredients: 4 1/4 cups whole milk; 3 vanilla bean pods, split lengthwise; 4 eggs; 4 egg yolks; 1 (16 ounce) package confectioners' sugar; 7 ounces all-purpose flour; 2 teaspoons dark rum; 3 1/2 ounces butter, softened

8 ingredients

6 steps

Ingredients

4 1/4 cups whole milk
3 vanilla bean pods, split lengthwise
4 eggs
4 egg yolks
1 (16 ounce) package confectioners' sugar
7 ounces all-purpose flour
2 teaspoons dark rum
3 1/2 ounces butter, softened

Directions

1

Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes.
2

Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours.
3

Coat fluted molds with butter and freeze until coating is set, about 10 minutes.
4

Preheat oven to 400 degrees F (200 degrees C).
5

Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full.
6

Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.