Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. Recipe for Cannelés with step-by-step photos, with instructions for using copper cannelé moulds or silicone cannelé moulds.

Yield: 16 cakes

  • 500 ml (2 cups) full cream milk
  • 50 g (1/2 stick) butter
  • 1 vanilla pod
  • 100 g (2/3 cup) plain flour
  • 250 g (1 3/4 cup plus 1 tablespoon) icing sugar (powdered sugar)
  • 1 teaspoon fine salt
  • 2 eggs
  • 2 egg yolks
  • 60 ml (1/4 cup) rum

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