Homemade caneles


1 egg

2 egg yolks

25 grams butter

2 cups milk

125 grams cake flour

200 grams white sugar

40 grams rum

1 tablespoon vanilla extract


1. Pour milk, butter, rum, and vanilla extract in a sauce pan, heat the sauce pan over low heat, bring to a boil, turn off the heat


2. Crack the egg in a mixing bowl, pour egg yolks and white sugar in the mixing bowl, mix until white sugar are melted or dissolved


3. Sift cake flour in the mixing bowl, mix until even and smooth


4. Pour gradually the milk mixture in the mixing bowl, mix until even


5. Cover the mixing bowl with plastic wrap, put the mixing bowl in the refrigerator to refrigerate for 24 hours


6. Brush the cake pan with melted butter to prevent from sticking


7. Take out the mixing bowl from the refrigerator, pour the batter in the cake pan, until 4/5 full


8. Preheat the oven to 200 °C, put the cake pan in the oven, bake for 60 minutes


9. Turn down to 180 °C, continue to bake for 20 minutes


10. Take out the cake pan, remove caneles from the cake pan


11. Done