1 vanilla pod
100g rice flour
250g icing sugar (powdered sugar for my US friends)
pinch of salt
2 egg yolks
30ml dark rum
There are a couple of things to say before we dive into this. First and foremost, rum is not FODMAP friendly. But, 30ml of rum over 15 canelé is 2ml per serve! No more than a few drops really. Personally I am happy to have 2ml of rum for something so transcendent. If you would rather not use the rum, use 30ml of water to get the consistency right.
Also, you'll need to invest in a canelé mold. A worthy investment as you'll be able to wow your friends with these on a regular basis! Purists will tell you that canelé simply have to be made in copper molds. Bah! Bah I say!
1. If you're going the purist route you need to use bees wax on the copper molds, and while I can let 2ml of rum slide, honey and bees wax are a major FODMAP problem in my book.
2. The silicone molds are significantly cheaper and easier to use.
Take the milk off the heat and while it is cooling mix together the flour, sugar and salt in a mixing bowl. When the milk has cooled to a lukewarm temperature add the rum, eggs and egg yolks then stir together with a fork. Pour the egg/milk mixture into the flour/sugar mixture and thoroughly mix together with a rubber spatula. Once all ingredients are combined strain the mixture through a sieve and into a measuring jug. Having the mix in a jug will make life much easier when it comes time to cook.
After two days take the jug out of the fridge and let it come up to room temperature. Preheat your oven to 200c (390f) and put your mold onto a flat, oven safe, surface like a baking tray. Pour the mixture from the jug into molds, fill to about 3mm below the top. (This is considerably easier to do if the mixture is in a jug.)
Cook for 15 minutes at 200c (390f) and then turn the oven down to 170c (340f) and cook for a further 1hr 25min. Take your canelé out of the molds and allow to cool on a wire rack for as long as possible, ideally 5 hours.