CIA Bakery Cafe Canelé Recipe: Crispy on the Outside, Moist on the Inside Canelé

In a bowl, whisk together the whole eggs and egg yolks.

Add sugar to the eggs and whisk until well combined.

Add the cake flour to the mixture and whisk until it forms a thick paste.

In a saucepan, combine milk, butter, and sugar. Heat while stirring until the butter is melted and the mixture just begins to simmer.

Gradually pour the hot milk mixture into the egg paste, whisking constantly to combine.

Add vanilla bean paste and mix well.

Strain the batter through a fine-mesh sieve to ensure it's smooth.

Once the batter has cooled completely, stir in the rum.

Cover the batter and refrigerate for at least 24 hours.

Preheat your oven to 450°F (220°C). Thoroughly grease the canelé molds with butter.

Give the rested batter a good stir and fill each mold about two-thirds of the way.

Bake at 450°F (220°C) for 15 minutes.

Reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 45-60 minutes, until the canelés are a deep brown color.

Immediately after removing from the oven, unmold the hot canelés and let them cool on a wire rack.