Ingredients

Method

• 2 cups milk
• 50 g butter
• 1 t vanilla paste
• 100 g flour
• 250 g icing sugar
• 1 t salt
• 2 free-range eggs
• 2 free-range egg yolks
• 4 T rum (or rose-water)

Method

Ingredients

Place the milk, butter and vanilla paste in a saucepan and bring to the boil. Remove from the heat and cool slightly.

Sift the flour, icing sugar and salt into a large bowl.

Place the eggs and egg yolks in a bowl and beat lightly.

Pour the milk mixture and the eggs into the dry ingredients and whisk until it forms a smooth batter.

Strain the batter into a clean bowl.

Stir through the rum or rose-water, cover the bowl with cling film and refrigerate for 2 days or longer to rest.

Preheat the oven to 240°C. Place a greased silicone canelé pan on a baking tray and heat in the oven for 5 minutes.

Remove the batter from the fridge and mix gently. Pour the batter into the moulds until it reaches 1 cm from the top.

Bake for 15 minutes, then reduce the heat to 190°C. Bake for a further 45 minutes, or until golden.

Remove from the moulds immediately and cool on a wire rack.

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