*I generally list recipes in cups and tablespoons, but the ingredients in this recipe are mostly listed by weight for more precise measuring since this is such a technical dessert to make.
Ingredients
FOR THE CANELE BATTER:
500 ml Whole Milk, cold
2 Vanilla Beans (Madagascan, if you can get them)
250 grams Raw Cane Sugar (do not use a coarse grained sugar)
100 grams All-purpose Flour
50 grams Butter, melted
2 large Eggs
2 Egg Yolks
¼ cup Rum
TO COAT THE MOLDS:
40 grams Beeswax
60 grams Butter
Instructions
FOR THE CANELE BATTER:
Pour the milk into a saucepan. Slit the vanilla beans in half lengthwise and scrape out the seeds. Add the seeds and the cut vanilla beans to the milk. Place the saucepan over medium heat and bring to a simmer. Remove from heat and let sit for a few minutes.
In a mixing bowl, add the sugar, eggs, and egg yolks and whisk together. Add the melted butter and whisk until well combined.
Remove the vanilla beans from the milk. Add ¼ cup of the milk mixture (milk should still be hot - this step tempers the eggs and creates the correct consistency of custard) to the egg mixture and whisk together. Add the flour to the mixture and whisk in until smooth and lump free. Slowly whisk in the remaining milk. Whisk in the rum. The batter should be smooth and quite runny.
Cover the canele batter and refrigerate for a MINIMUM for 24 hours. The batter needs to sit to develop the proper depth of flavor and correct texture. A 48 hour rest time is recommended. I have baked caneles after a 24 hour, 36 hour, 48 hour, and 60 hour rest and I personally prefered the caneles whos batter had sat for 36 hours. Test yours out, if you like, to find out what you like best. The batter can sit in the fridge for up to 4 days.
TO COAT THE MOLDS:
Coat molds just before baking.
Melt the beeswax and butter together, stirring to combine.
Heat the molds in the oven for a few minutes as it's preheating. When they are super hot, take a few out at a time and (wearing oven mits) fill one mold up to the top with the melted beeswax mixture. Then pour that mold into another hot empty mold, moving to the next and next, until all molds are coated. The hot molds will make sure that only a thin coating of mixture sticks to the surface. If you pour the mixture into cool molds, the beeswax will quickly begin to firm up, leaving a thick coating, which you don't want.
TO BAKE THE CANELES:
Preheat the oven to 550 degrees. Line a baking sheet with parchment paper (the beeswax coating can run down the sides of the molds while baking and can be difficult to remove from a bare sheet surface). Coat molds as instruced in above. Place the coated molds on the lined baking sheet.
Remove the canele batter from the fridge. Whisk the batter well for 2 minutes.
Fill the prepared molds with batter to 1 cm from the top of the mold.
Place the caneles in the preheated oven and bake for precisely 10 minutes. At 10 minutes, reduce the oven temperature to 375 degrees and continue to bake the caneles for another 45-50 minutes. *see notes above the recipe for details regarding baking times as it can vary from oven to oven.
Remove caneles from the oven. Working quickly, invert the caneles onto a cooling rack and remove the molds. As long as you do this as soon as they come out of the oven (and assuming the molds have been properlly coated), the caneles should simply slip right out of the molds.
Let cool. Caneles are best eaten on the same day they are made, and at room temperature. Since caneles are so time consuming and technical to prepare, I like to make a large batch and freeze a few dozen canele as soon as they have cooled down. They thaw quickly and make a really lovely treat when you need something special( or if you just want something spectacular, just because. That's usually my excuse).
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/11/25/caneles-de-bordeaux-french-custard-rum-cakes/