Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes

Recipe: Canelés De Bordeaux - French Rum and Vanilla Cakes

We recently received the book “Teatime in Paris” by Jill Colonna and what a great wee book. Its filled with delicious French treats and takes the mysticism out of how to make them.

Being a fan of afternoon snacks and rum, this recipe caught my eye. The texture is almost custard, like a boozy bread and butter pudding. I will certainly be making these again.

Recipe: Canelés De Bordeaux - French Rum and Vanilla Cakes

Recipe: Canelés De Bordeaux – French Rum and Vanilla Cakes


  • 2 vanilla pods or 4tsp vanilla extract
  • 500 ml whole milk
  • 120 g flour
  • 200 g sugar
  • 2 eggs
  • 2 egg yolks
  • 50 g butter
  • 3 tbsp dark rum


  • One day before baking:
  • Bring the milk and the butter to a boil in a medium saucepan. Remove from the heat and cool slightly, stirring occasionally to release some of the heat.
  • Place the sugar, flour, eggs and egg yolks in a small bowl and whisk gently until you have a soft paste-like consistency.
  • Pour in the milk/ butter and continue to whisk gently until you have a smooth liquid.
  • Add the vanilla and rum and give it one last stir (you don't want to whisk air into this batter).
  • Use a wire strainer, strain the batter over a glass jug, cover the jug with plastic wrap and refrigerate 12-24 hours.
  • About an hour or two before baking:
  • Remove the batter from the fridge, give it a gentle stir and allow to come to room temperature (or at least, not chilled).
  • Prepare the silicone molds by brushing with a little melted butter. Coat the molds sparingly and in necessary, turn the molds upside down over a wire rack placed over paper towels to drain excess butter from inside molds. Set aside (at room temperature)
  • Pre-heat oven to 450˚F.
  • When the batter is room temperature, give the batter one final stir and pour into the molds about ¾ full.
  • Place the silicone molds on a wire cooling rack on a baking tray and bake at 450˚F for 30 minutes.
  • Reduce heat to 400˚F and bake for a further 30 minutes.
  • After 30 minutes, remove the tray from the oven and, with the aid of a toothpick, carefully remove the cannelé from the molds and place them immediately back in the molds right side up.
  • Bake for 10 more minutes.
  • Remove molds from oven and place on a wire cooling rack for about 10 minutes before you unmold them and allow to come to room temperature on a wire cooling rack.
  • Best eaten the day they are made (after about 2 hours at room temperature).


Recipe: Canelés De Bordeaux - French Rum and Vanilla Cakes

Recipe: Canelés De Bordeaux - French Rum and Vanilla Cakes

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I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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  1. Laura

    These sound amazing! My boyfriend loves rum, too, so these would be a perfect coffee-time treat.

    1. Glasgow Foodie

      They are delicious, caramelly outside and slight rum custard inside. I might try baking a bit longer next time for more spongyness.

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