Canelé de Bordeaux

What to get ready

• Fresh milk 2 ⅛ cups
• Flour 4.2 oz
• Sugar 6.3 oz
• Chicken eggs 4
• Unsalted butter 1.4 oz
• Rum 2 ⅔ tbsp
• Vanilla 0.1 oz

Method

1. 1 Heat the fresh milk with vanilla and unsalted butter until warm, then let it cool for 10 minutes.
2. 2 Mix the flour with the sugar, add the egg yolks, then pour in the warm milk and stir gently, avoiding vigorous whisking which can cause lumps to form in the batter.
3. 3 Add the rum, strain the mixture through a sieve, and refrigerate for at least 12 hours.
4. 4 Grease the copper mold with a thin layer of butter and heat the mold and oven at 230°C.
5. 5 Pour the batter to fill the mold 4/5 full, bake at 230°C for 15 minutes, then lower the temperature to 180°C and bake for another 50 minutes.
6. 6 Immediately after baking, remove the cake from the oven and let it cool for 30 minutes so the crust becomes crispy caramel and the inside is soft like flan.

With an appliance

• Air fryer 2 hr

  Replace step 5: spray oil on the copper mold, run the hot air boiler at 230 degrees for 10 minutes, then lower to 195 degrees for another 35 minutes, rotate the mold after 20 minutes; reduce by 20 minutes but divide into batches, the crust will darken faster.