Canelés

Preparation: 20 minutes
Cooking Time: 30 minutes
Difficult

Ingredients (for 12 canelés):

- 50 cl milk
- 25 g butter
- 2 egg yolks
- 250 g sugar
- 125 g flour
- ½ clove of vanilla
- 1 soup spoon of rum
- 1 soup spoon of lemon rind
- a few drops of bitter almond essence
- food-quality beeswax or melted butter
- copper canelé tins

1. Bring the milk, butter and vanilla to the boil with the lemon and almond essence. Leave to cool down with the lid on.

2. Beat the eggs with the sugar and fold in the flour gently.

3. Pour on the milk slowly and mix to obtain a smooth paste. Add the rum. Mix.

4. Cover and leave to stand for 24 hours.

5. Wax (or butter) the tins, placing them in the oven at 130°C (gas mark 3-4).

6. Pre-heat the oven to 210°C (gas mark 6-7). Fill up the tins to 1cm below the rim and cook for 30 to 45 minutes. The canelés should have a caramel colour.

7. Leave to cool in the tins and then turn them out and enjoy them!