Yvie (a committed Francophile) made these Bordeaux specialities. Although made with a simple batter the result is chewy or almost crunchy on the outside and custard-like in the centre. Of course you need cannelés moulds to make the real thing. Traditionally baked in copper there are also silicone versions available.
Make a batter of 3 cups of milk, 1¼ cups of plain flour, 1⅓ cups of sugar, 2 eggs + 2 egg yolks, 1 teaspoon of oil, 2 – 3 teaspoons of vanilla and 2-3 tablespoons of rum. Apparently cannelés work better if you can leave the batter to sit for 24-48 hours. When you’re ready to cook fill the lightly greased moulds only halfway as they will cook more evenly and be flatter on the bottom when you turn them out. Bake at 180℃ (350℉) until golden and serve warm.
michelle picker cooks 