Author: Nicolas Botomisy
Servings: 150 ea


  • 100g Butter
  • 1000g Whole Milk
  • 450g Granulated Sugar
  • 5g Fine Sea Salt
  • 1ea PROVA Gourmet Uganda Vanilla Bean
  • 250g All Purpose Flour
  • 120g Egg Yolks
  • 50g Whole Eggs
  • 100g Brown Rum


  • 1. Melt the butter with about one third of the milk, the salt and the sugar and the vanilla pod.
  • 2. Pour over the flour and the eggs and yolk. Mix in order to have a smooth dough, do not over mix.
  • 3. Add the rum and the remaining cold milk and mix well. Leave to rest and infuse at least one day before baking.
  • 4. Strain and fill up the canelé mold seasoned and lined with fat until 5 mm from the top and bake at 160°C. Bake until canelé have risen out of molds, roughly 45 minutes. They should have a dark brown caramelized color.