Traditional French Canelé

Course Dessert


  • 2 cups whole milk
  • 2 1/2 tbsp unsalted butter
  • 1 cup granulated sugar
  • 2/3 cup all purpose flour
  • 2 large eggs
  • 2 large egg yolks
  • 3 tbsp dark rum
  • 2 tsp vanilla extract


  • Bring the milk and the butter to a boil. Remove from heat, stirring occasionally (3-5 minutes) cooking the mixture slightly.
  • In a bowl, combine sugar, flour, eggs, and egg yolks, whisk into a soft paste.
  • Whisk paste as you slowly pour in the milk mixture. Continue to whisk until fully combined into a smooth liquid. Stir in the vanilla and rum. Refrigerate 12 to 24 hours.
  • Once ready to bake, remove batter from fridge and allow to come to room temperature. Place the flexipat Canelé tray on a perforated baking sheet and set aside.
  • Preheat oven to 450°F degrees.
  • Fill each well of the tray 3/4 full. Bake for 30 minutes. Reduce the oven temperature to 400 degrees Fahrenheit for an additional 30-40 minutes. Allow to cool for 10-20 minutes before removing from tray. Place on cooling rack and allow to cool to room temperature. Serve and enjoy!