Canelé Bordelais

Canelé Bordelais are small, fluted cakes with a soft, custardy interior and a caramelized crust, perfect for a delightful French breakfast. This vegetarian version maintains the traditional flavors while being accessible to everyone.

Ingredients

• whole milk - 250 ml
• granulated sugar - 100 g
• vanilla bean - 1, split and scraped
• egg yolks - 2
• all-purpose flour - 50 g
• unsalted butter - 50 g, melted
• rum - 30 ml
• sea salt - a pinch

Steps

1. In a saucepan, combine the milk, sugar, and vanilla bean (with seeds). Heat gently until the sugar dissolves, then remove from heat and let it cool slightly.
2. In a mixing bowl, whisk together the egg yolks, flour, rum, and a pinch of salt until smooth.
3. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Stir in the melted butter until fully incorporated.
5. Cover the batter and refrigerate for at least 1 hour (or up to 24 hours for better flavor).
6. Preheat the oven to 220°C (428°F). Grease the canelé molds with butter.
7. Pour the chilled batter into the prepared molds, filling them about 3/4 full.
8. Bake for 30 minutes at 220°C, then reduce the heat to 180°C (356°F) and bake for an additional 30 minutes, or until the canelés are deep brown and have a caramelized crust.
9. Remove from the oven and let cool in the molds for 10 minutes, then carefully unmold and serve warm.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 42 g
• Fiber: 0 g
• Sugar: 22 g
• Sodium: 100 mg
• Cholesterol: 150 mg
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Provides a sweet energy boost for the morning.
• Contains dairy for calcium and protein.

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