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Before starting this Canelés recipe, organise all the necessary ingredients.
Bring the milk to a boil. Split the vanilla pods lengthwise, then add to the milk.
Let infuse while cooling down.
Blanch the whole eggs and egg yolks with the icing sugar.
Add the sifted flour, the milk...
... followed by the melted butter (cooled down)...
... then the rum. If you don't want to use alcohol, you can add a few drops of rum flavouring.
Pour the preparation...
... into an Elastomoule cannelé mould , or in traditional copper cannelé moulds. Copper cannelé moulds need to be greased beforehand. Fill the cavities up to 3/4. This will prevent the canelés from rising out of their moulds while baking.
Bake at 180°C (gas mark 4) on the middle rack...
... and cook for about 1 hour and 10 minutes.
When cooked, let cool a little before releasing the canelés from the moulds. Slightly push on the bottom of the silicone mould, and the canelés should come off easily. They are now ready to be served. Enjoy!
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