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Canelés, by Ollie Couillard

08 April 2008

Ingredients
(Serves five - two canelés per portion)

1 litre milk
100g butter
4 eggs
4 egg yolks
500g caster sugar
200g flour
100g rum
10 canelé moulds

For serving
Vanilla ice-cream and chocolate sauce

Method
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)

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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