Canelés

Serves 8

• Ingredients

  500ml milk
  2 vanilla beans, split and scraped
  50g unsalted butter, softened
  2 XL eggs
  2 XL egg yolks
  200g raw sugar
  100g plain flour
  50g unsalted butter, softened to coat the moulds

• Method

  Batter

  1. Make the batter a day in advance for better flavour and texture.

  2. Heat milk, vanilla bean, and seeds in a saucepan over medium heat until just simmering. Remove from heat and add butter, stirring until melted.

  3. In a large bowl, whisk together eggs, egg yolks, and sugar until pale and fluffy. Gradually whisk in the warm milk mixture.

  4. Sift in flour and whisk until smooth.

  5. Strain the batter through a sieve into an air tight container. Cover batter with go between to prevent a skin from forming.

  6. Let the batter rest overnight in the refrigerator.

  To serve

  1. Use pastry brush to coat the canelé moulds with softened butter.

  2. Heat oven up to 190C with prepared moulds inside.

  3. Give the batter a stir before use.

  4. Pour batter into heated moulds, filling them up to about 0.5cm off the top.

  5. Bake at 190C for 45-50 minutes, or until golden brown and set.

  6. Let cool in the moulds for a few minutes before inverting onto a wire rack to cool completely.