Caneles de Bordeaux
Tiny Bordeaux cakes with a dark, caramelised crust and a soft custardy middle scented with rum and vanilla.
- Time25 hr 30
- LevelHard
- Costabout £0.63 a head
- Oven240°C (220°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the milk, butter and vanilla paste until the butter melts and the milk is hot but not boiling. Cool for 15 minutes.
15 min - 2
Whisk the flour, sugar and salt in a bowl. Add the whole eggs and yolks and mix gently until just combined. Do not whip air into it.
- 3
Whisk in the warm milk a little at a time, then the rum. Strain into a jug, cover and chill for at least 24 hours. This is what gives them the right texture.
1440 min - 4
Heat the oven to 240°C (220°C fan). Brush 12 silicone canele moulds, or a 12 hole mini muffin tin, well with soft butter and stand on a tray.
- 5
Stir the batter well, then fill the moulds to 1 cm below the rim.
- 6
Bake for 10 minutes, then turn the oven down to 180°C (160°C fan) and bake 45 to 50 minutes more, until the outsides are very dark brown and crisp.
50 min - 7
Turn out onto a rack straight away and cool for 30 minutes. They are best the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.