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Ingredients
- 1 * 1 cup milk
- 2 * 2 tablespoons butter
- 1/2 * 1/2 cup flour
- 1 * 1 tablespoon sugar
- 1 * 1 egg
- 1 * 1 egg yolk
- 1/2 * 1/2 teaspoon vanilla extract
- 1/2 * 1/2 tablespoon rum
Preparation
Step 1
1. Bring the milk and butter to the boil together in a saucepan.
2. Stir the flour and sugar together in a bowl. Beat the egg and yolk together in a cup, then stir it into the flour mixture.
3. Next, add the hot milk mixture, whisking smooth. The batter should be thin and lump-free, like crêpe batter.
4. Stir in the vanilla and rum. Cover the batter and let it sit in the refrigerator for several hours or overnight.
5. Pour the batter into a mini bundt pan.
6. Heat the oven to 450°F/230°C. Bake the cannelés 15 minutes. Reduce the oven temperature to 350°F/180°C and continue baking until dark brown, 45 minutes to an hour. The cakes are meant to be quite dark on the outside. Unmould, and cool before serving.