Modified from Michel Roux’s recipe. 


500 ml whole milk

2 eggs

2 egg yolks

100g plain white flour

200g caster sugar

50g butter

1 tbsp rum

1 vanilla pod

A pinch of salt

Canelé moulds

Make the mix the day beforehand and keep it in the fridge. 

In a saucepan, heat the milk and butter with the seeds from the vanilla pod.

Whisk the sugar and eggs together in a bowl. 

Add the flour, salt then the rum.

Once the butter has completely melted incorporate the lukewarm milk into the bowl. 

Whisk continuously to remove lumps. It should be much like a pancake mixture.

Leave to rest overnight in the fridge covered with cling film.

Preheat your oven to 220 degrees celsius.

Remove the mix from the fridge and stir before pouring into the canelé moulds; allow room for them to rise. 

Bake for 8 minutes at 220 degrees then lower the heat to 180 degrees for a further 40 mins.

Remove them from the oven when the tops are dark brown and crispy. 

Leave to cool down for at least 10 minutes before attempting to remove them from their moulds.