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Caramel Canele with Rum
2 cups milk 1 cup soft brown sugar 2 tbsp butter 1¼ cups high-grade flour 2 eggs 2 egg yolks ¼ cup rum 1 tsp vanilla extract
© Annabel Langbein Media
Heat milk, sugar and butter in a medium pot over a low heat, stirring until sugar is dissolved and butter is melted. Set aside.
Place all remaining ingredients in a large bowl and whisk to combine. Whisk in the warm milk mixture until smooth. Cover and chill for at least 12 hours or up to 48 hours.
Preheat oven to 220°C fanbake. Grease 12 canele moulds or mini muffin pans liberally with butter and sprinkle with sugar to coat the insides. Fill each mould three-quarters full with batter.
Bake for 5 minutes then reduce heat to 150°C and cook until a deep, dark golden colour (about 2 hours for canele moulds or 1¼-1½ hours for mini muffin pans). Leave to cool then store in an airtight container for up to 3 days. They also freeze well.
Use the leftover egg whites to make meringues.
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