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Traditional French Canelés from Bordeaux with a caramelized crust and custard center.

Traditional French Canelés

Learn to make classic French canelés with a deep caramel crust and soft, custardy middle using copper molds for an authentic taste.
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Prep Time 1 day
Cook Time 1 hour 15 minutes
Total Time 1 day 1 hour 15 minutes
Servings: 12 canelés
Course: Dessert, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Mold Coating
  • 50 grams beeswax Food safe, mixed with butter.
  • 50 grams unsalted butter Melted with beeswax for coating molds.
Canelés Batter
  • 500 ml milk Scalded.
  • 50 grams butter Used to scald with milk.
  • 1 whole vanilla bean Or 2 tsp of vanilla extract.
  • 200 grams white sugar
  • 100 grams all-purpose flour
  • 2 whole eggs
  • 2 tbsp dark rum Optional but traditional.
  • 1 pinch salt

Method
 

Preparation
  1. Coat the canelé molds with a thin layer of the melted beeswax and butter mixture. Set molds upside down to allow excess to drip out.
  2. In a saucepan, scald the milk with butter and the seeds from the vanilla bean.
  3. In a bowl, whisk together the sugar, flour, and salt.
  4. Add the eggs and yolks and whisk gently to combine, avoiding incorporating air.
  5. Slowly pour the warm milk mixture into the egg mixture while whisking to keep the batter smooth.
  6. Stir in the rum, if using, and strain the batter to remove lumps.
  7. Cover the batter and rest in the refrigerator for at least 24 hours (48 hours recommended).
Baking
  1. Preheat the oven to 230 C (450 F) and place the coated molds on a baking tray.
  2. Fill the molds about 85 to 90 percent full with batter.
  3. Bake at high heat for 10 to 15 minutes to set the crust.
  4. Lower the oven temperature to 180 C (350 F) and bake for an additional 45 to 60 minutes until deep brown.
  5. Unmold the canelés while hot and allow to cool on a rack.

Notes

Canelés are best the day they are made. If you have leftovers, reheat them in a hot oven to restore some crunch. Adjust baking times based on your oven performance.