12 Serves
1509 Mins
In a saucepan, heat the milk with the split vanilla bean until just simmering, then remove from heat and let it infuse.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
91 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
72 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
32 g / 50 gSaturated Fat
3 g / 20 gCholesterol
193 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
In a mixing bowl, whisk together the sugar, flour, and egg yolks until smooth, then slowly incorporate the warm milk mixture.
Stir in the rum and let the batter rest in the refrigerator for at least 24 hours to develop flavor and texture.
Preheat the oven to 200°C and coat the canelé molds with melted beeswax or butter.
Pour the rested batter into the prepared molds and bake until the exterior is deeply caramelized and the center is set.
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Chinese
French