Ingredients
Method
1.Heat milk in a small saucepan to 83°C (use a cooking thermometer), then remove from heat and set aside. Pulse butter, flour and a pinch of salt in a food processor. Add sugar, pulse to combine, then add yolks and pulse to combine. With the motor running, add milk in a thin steady stream until all incorporated, then strain mixture through a fine sieve. Add rum and vanilla seeds, and cool to room temperature, then refrigerate overnight or for up to 48 hours for flavours to develop.
2.Preheat oven to 100°C. To prepare moulds, gently heat oil and beeswax in a saucepan over a low heat until melted. Warm canelé moulds in oven, then carefully brush insides with wax mixture and turn upside down on a wire rack to drain off excess. When cool enough to handle, place moulds in the freezer for at least 30 minutes until chilled.
3.Place a baking sheet in the oven and preheat oven to 190°C. Stir batter gently (so as to not aerate), then fill prepared moulds, leaving 3-5mm at the top of each. Place on the preheated baking sheet and bake until a deep golden colour (50-55 minutes). Carefully turn out and cool to room temperature. Serve with hot chocolate, coffee or even a glass of wine.
Canelé moulds are available from select cooking and homeware stores. To season copper moulds for the first time, place in a preheated oven at 180°C for an hour, then turn off oven and leave moulds in until cool. Then follow the method in the recipe for brushing with beeswax, which you can buy from art- and candle-supply stores.
Note
