(Serves five - two canelés per portion)
1 litre milk
4 egg yolks
500g caster sugar
10 canelé moulds
Vanilla ice-cream and chocolate sauce
In a saucepan, bring the milk and butter to 84°C, then mix with the rest of the ingredients. Leave for 24 hours in a fridge. Brush the moulds with beeswax and fill with the mixture. Cook in oven at 180°C for about 40 minutes. Remove the canelés from the moulds. Serve with vanilla ice-cream and warm chocolate sauce.
Wine match Pineau des Charentes Rosé: "This has hints of cinnamon, which complements the chocolate sauce. It is medium-to-dry, not too sweet the perfect match." (£5 per glass)