Ingredients

• 1 cup all-purpose flour
• 1 cup white sugar
• 4 eggs yolks
• 0.25 cups rum
• 1 teaspoon vanilla extract
• 0.25 teaspoons kosher salt
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon unsalted butter

Instructions

1. 1 Make the canelés: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.
2. 2 Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.
3. 3 Slowly add 1/2 of the hot milk mixture to the canelés batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.
6. 6 Ladle canelés batter into muffin cups until almost to the top.
7. 7 Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canelés are very well browned, about 50 minutes.
8. 8 Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canelés from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.

Nutrition per serving