4.4/5
(24 Votes)
Ingredients
- 750 milk (2 1/2 cups)
- 50 gr butter (2 TB)
- 3 eggs plus 3 egg yolks
- 200 gr granulated sugar (1 cup)
- 1 Tb vanilla extract
- 1/4 cup rum
- 155 gr flour (1 1/4 cups)
Preparation
Step 1
In a saucepan, bring the milk to a simmer, add the butter cut into dices. Mix well and let cool to lukewarm. In a bowl, mix the eggs, egg yolks, sugar and vanilla and whisk until foamy. Slowly add the rum and flour. Add the milk slowly and whisk until smooth. Pass it through a sieve if necessary. Let the batter rest in the fridge for a few hours or overnight. When the batter has rested, preheat the oven to 375F, position a rack in the center. Divide the batter evenly among the canneles molds, generously coated with cooking spray or well oiled if you use copper. Bake for 35-45 minutes. The will be scortching hot right out of the oven, so let them cool 20 minutes or so before enjoying them.