https://www.cutoutandkeep.net/projects/spiced-rum-canele • Posted by Cat Morley
Begin warming the milk in a sauce pan.
Add the butter and vanilla.
Stir over a gentle heat until the butter has melted and then remove from the heat.
Crack the egg into a bowl and add the extra egg yolk.
Whisk the sugar and cinnamon into the eggs.
Sift in the flour and salt.
Gently stir in until smooth.
Add the spiced rum liqueur.
Leave the milk to cool until just warm and then stir into the eggs.
Cover with clingfilm and refrigerate for at least 24 hours - I left mine for 2 days.
To make these pastries you'll need a canele mould. I'm using a silicon mould but if you're using copper moulds, make sure to grease them.
Preheat the oven to 200'C and fill the moulds with batter.
Bake at 200'C for 10 minutes before reducing the heat to 180 and baking for another 30 minutes. Leave to cool before removing from their moulds.
Before serving, pour a little spiced rum into the cavities of each canele.
Decorate with icing sugar or sprinkles.