A specialty of France’s Bordeaux region, this cake’s moist center and caramelized shell originated with the wine makers of the area, who used egg whites to remove sediment from red wine barrels. The locals crafted the cake to use the leftover egg yolks.
We sampled this cake on a Viking River Cruises sailing through Bordeaux and had to share the sweet treat. Although making it can be tricky to master at home, it’ll be worth it when you sink your teeth into the confection. Don’t want to try to make it yourself? You’ll find these cakes waiting in your room as a welcome greeting on Viking River Cruises’ new Bordeaux itinerary.
Canelés de Bordeaux
2 cups milk
3 ½ Tbsp. butter
1 vanilla bean, split in half lengthwise
1 egg yolk
2 cups sugar
1 cup flour
1 Tbsp. rum
6 Canelés molds, available in restaurant supply stores
Stir flour and sugar together in a medium bowl. Add the eggs and egg yolk, and stir to combine.
Bring milk, butter, and vanilla bean to a boil in a saucepan over medium heat. Remove from heat and gradually pour in the flour mixture, stirring constantly. The mixture will form a smooth batter. Refrigerate the batter for an hour. Remove the batter from the refrigerator and stir in the rum.