Canelés

A deeply caramelised crust and a soft, custard-like centre. Suboro is the perfect companion for dipping.

Preparation 15 min, resting 24 hours, baking 1 hour, total approximately 25 hours. Makes 12.

Why it works

A dark, caramelised crust and a soft interior. Suboro Vanilla is the perfect match, while Suboro Sea Salt adds a subtle contrast.

What you need:

• 500 ml milk

• 50 g butter

• 1 tsp vanilla extract

• 100 g flour

• 200 g sugar

• A pinch of salt

• 2 eggs and 2 egg yolks

• 2 tbsp rum (optional)

• Canelé moulds (silicone moulds work too)

• Suboro Vanilla or Suboro Sea Salt

Method:

1. Heat the milk with the butter and vanilla until lukewarm.

2. Combine the flour, sugar and salt. Stir in the eggs and egg yolks, then gradually add the milk. Don’t overmix, or too much air will get into the batter.

3. Add the rum, cover and leave to rest in the fridge for at least 24 hours.

4. Preheat the oven to 220°C and grease the moulds. Stir the batter and fill the moulds to 1 cm below the rim.

5. Bake for 15 minutes at 220°C, then reduce the oven temperature to 180°C and bake for another 45 minutes, until deeply browned.

6. Leave to rest briefly, then remove from the moulds.

7. Serve warm, with Suboro on the plate for dipping.