Cannelés bordelais


Serves 6


  • 1/2 l of milk
  • 1 vanilla pod
  • 55 g of butter
  • 250 g of sugar
  • 1 egg
  • 3 egg yolks
  • 5 cl of white rum
  • 125 g of flour


Mix the whole egg, the egg yolks and the sugar.
Heat the milk with the open vanilla pod.  Pour the milk and the melted butter into the mixture.  Add the flour and rum.  Leave the mixture to rest for 48 hours in the fridge.
Pre-heat the oven to 230°C.  Butter cannelés moulds.  Fill them 3/4 with the mixture.  Baking is made in two stages: the first 40 minutes at 230°C and then 10 minutes at 190°C.  Serve warm.

To match with…

Sauternes would be perfect with this dish.