Rum and Vanilla Caramelized Cakes from Bordeaux

Begin by infusing your milk. In a saucepan, combine the whole milk, 50g of butter, salt, and the scraped seeds from the vanilla bean (add the pod too). Heat gently until the butter is melted and the mixture is warm, but not boiling. Remove from heat and let steep for 10-15 minutes, then remove the vanilla pod.

In a large bowl, whisk together the flour and granulated sugar. Create a well in the center and add the egg yolks and whole egg. Gradually whisk the eggs into the dry ingredients until a smooth paste forms.

Slowly pour the warm infused milk mixture into the egg and flour mixture, whisking continuously until smooth and lump-free. Stir in the dark rum. Cover the bowl with plastic wrap and refrigerate for a minimum of 12 hours, ideally 24 hours. This resting period is crucial!

When ready to bake, preheat your oven to 250°C. Generously grease your canelé molds with butter. If using traditional copper molds, a thin layer of beeswax can also be used for extra crispness and easy release.

Stir the batter gently (do not re-whisk) and fill each prepared mold about two-thirds full. Place the molds on a baking sheet.

Bake for 10-15 minutes at 250°C, then reduce the oven temperature to 180°C without opening the door. Continue baking for another 45-50 minutes, or until the canelés are deeply caramelized and dark brown on the outside.

Remove the canelés from the oven and immediately invert them onto a wire rack to cool completely. They should be easy to unmold. Enjoy these caramelized beauties warm or at room temperature.