Canelés, the famous confection of Bordeaux, are best eaten the day they are baked. Silicone baking molds are available at www.williams-sonoma.com ($19.95), 8 to a sheet (2 inches wide and about 2 inches high). Other sites sell the smaller molds, which will take slightly less time to bake.
|1||cup whole milk|
|¼||cup (½ stick) butter, cut up|
|1||egg plus 2 extra yolks|
|¼||cup dark rum|
|Extra butter, melted (for the molds)|
1. In a saucepan, combine the milk, cut up butter, and vanilla. Bring to a simmer over low heat, stir to melt the butter, and remove from the heat.
2. In a bowl, combine the egg and extra yolks and whisk lightly. Whisk in the sugar vigorously, until the mixture is pale and slightly thickened.
3. While whisking, pour 3 tablespoons of the hot milk mixture into the eggs. Add the flour all at once and whisk vigorously. Whisk in the remaining milk mixture and the rum. Allow the mixture to come to room temperature, then cover and refrigerate for at least 24 hours and for up to 3 days.
4. Set the oven at 450 degrees. Use the melted butter to butter 8 canelé molds. Set them on a wire rack on a rimmed baking sheet.
5. Remove the batter from the refrigerator and whisk it again. While it is still very cold, pour it into the canelé molds (use a squirt bottle if you have one), filling the molds to the top. Bake for 30 minutes. Lower the oven temperature to 400 degrees and continue baking for 30 to 35 minutes or until the caneles are a deep golden brown. Total baking time is 60 to 65 minutes.
6. Cool for 20 minutes. Unmold the canelés onto a cooling rack and cool completely. Adapted from Yolene Adande