A canelé is a cork-shaped pastry from Bordeaux, which has a caramelised crust and soft middle. These impressive desserts are well worth the effort

Remove the canelés from the oven, let sit for 10 mins, then turn the moulds upside down and gently tap the base until the canelé drops out. Cool completely before serving.


  • 470ml full-fat milk
  • 50g good-quality French unsalted butter
  • ½ vanilla pod, split lengthways and seeds scraped out
  • 230g granulated sugar
  • 1 medium egg Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a… and 2 medium egg yolks, beaten
  • 50ml dark rum
  • 120g plain flour
  • beeswax (available from, melted, to grease the moulds (if they are copper)

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