- 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)
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.