Canelé are a speciality of Bordeaux. It is hands down, my most favorite hand-held confection. It's both a cake and a custard. The outside is caramelized and crunchy and the interior is soft like a French flan. Its design was developed by an unknown chef 300 years ago and has since been subject to years debate and refinements. This recipe is yet another version that works really well. These little bites hold a lot of history and the recipes in France are a guarded secret. Even the spelling has a significance depending where you eat them.

An important distinction defining this sweet, is its Doric fluted column shape. They are baked traditionally in copper molds coated in beeswax but this recipe uses Silicone molds. You can try both. Many swear by the copper which tend to get the perfect brulée on the exterior. I find the silicone molds work great and are more accessible. Although they do take time and experimentation to reach perfection.

here's what you need:

4 cups milk

1 vanilla bean, split lengthwise and scraped

7 tablespoons unsalted butter

4 cup confectioner's sugar

2/3 cup pastry flour

4 large egg yolk

1.5 cups ll purpose flour

1/2 teaspoon of salt

2 tablespoons dark rum

Step 1: Make the Custard

Pour 2 cups of milk into saucepan with vanilla bean and butter and set over low heat. Heat to 183 degrees F.

Step 2: Make the Flour + Hot Custard Mix

Place egg yokes, sugar and remaining milk and rum in a KitchenAid mixing bowl and mix with a paddle. Add flour and salt and pulse until combined. With motor running, quickly and steadily pour hot milk into batter, stop motor, strain through very fine sieve into clean container.

Step 3: Put in the Fridge for Up to Four Days

Cool to room temperature, cover. refrigerate 24 to 72 hours.

Step 4: Bake in Silicone Molds

Preheat oven to 350.

Take the batter out of the refrigerator and let it come to room temperature. Stir carefully to combine but don't add many air bubbles. Take a parchment-lined pan and place the silicone molds on top. Fill each 5/8 full. Bake for 1.5- 2 hours checking and rotating the pan midway. If they look dark and caramelized they are ready. The trick it to get the uniform. But if they are not, they still taste amazing. Makes 18 cakes. Let them cool before taking them out of the molds.