Canneles de Bordeaux

    1 day 1 hour

    This delicious custardy pud is a specialty from Bordeaux. You'll need 25 fluted dessert (cannele) moulds.

    Greater London, England, UK
    22 people made this

    Serves: 25 

    • 1L full fat milk
    • 3 vanilla pods, split lengthways
    • 4 eggs
    • 4 egg yolks
    • 500g icing sugar
    • 200g flour
    • 10ml dark rum
    • 100g butter

    Prep:15min  ›  Cook:50min  ›  Extra time:23hr55min  ›  Ready in:1day1hr 

    1. The day before serving, boil the milk with the vanilla pods. In a large bowl, beat the eggs and egg yolks, then add the sugar, flour and rum. Cover with cling film and leave in the fridge for 24 hours.
    2. The next day, butter the moulds. Place in the freezer for a few minutes.
    3. Preheat the oven to 200 C / Gas mark 6.
    4. Transfer the refrigerated mixture to the moulds, filling each mould 3/4 full. Bake in the preheated oven for 50 minutes, till dark brown. Unmould immediately onto a wire rack.

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