This is the canelé recipe I've always turned to. Canele (or canelé in french) are delicate pastries with a caramelised outside and soft custard inside. Which canele mold to use is a hot topic among bakers so I take a look at copper, silicone and aluminium canele molds in this recipe too. This is recipe was the result of lots of experimenting and tweaking other recipes I've found. It works really well for me and I hope it works for you too!
This recipe is enough to make about 10 medium sized caneles:
225g Caster sugar
125g Plain flour
25g Corn flour
500ml Full fat milk (~3.5% fat content)
45g Butter
7.5ml Vanilla extract or paste
80g Egg yolk
30ml Spiced rum
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Music: "Sleepyface" by Birocratic
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