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Ingredients
- 1 Vanilla bean
- 50 cl of Milk
- 50 g of Butter
- 2 Eggs + 2 Yolks
- 250 g of Sugar
- 100 g of Flour
- 1 soup spoon of Rum
- 1 pinch of Salt
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Preparation
The previous day
Boil the milk with the vanilla bean previously split lengthwise and the butter. Let infuse and get cool.
Whisk the sugar with the eggs and the yolks. Add the sifted flour, the milk, the rum and the salt. Mix it well.
Put in the refrigerator all the night.
The baking day
Pour the batter into the Cannelés moulds, preferably in copper so that the Cannelés caramelize better. The moulds must be previously greased with butter and sugar. Fill it until 3/4 full.
Preheat the oven to 180°C and bake for about 1h00.
Let cool slightly before unmoulding.
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