Baked Vanilla Custard

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    Baked Vanilla Custard

    Baked Vanilla Custard


    7 people made this

    This baked custard also known as 'Canneles de Bordeaux' is a specialty from Bordeaux in France. You will need 25 fluted dessert (cannele) moulds.

    Serves: 25 

    • 1 litre full cream milk
    • 3 vanilla pods, split longways
    • 4 eggs
    • 4 egg yolks
    • 4 cups (620g) icing sugar
    • 200g flour
    • 10ml dark rum
    • 100g butter

    Preparation:15min  ›  Cook:50min  ›  Extra time:1day chilling  ›  Ready in:1day1hour5min 

    1. The day before serving boil the milk with the vanilla pods then cool.
    2. In a large bowl whisk the eggs and egg yolks then add the sugar, flour and rum. Add the cooled milk and vanilla. Cover with plastic wrap and leave in the fridge for 24 hours.
    3. The next day butter the moulds. Place in the freezer for a few minutes.
    4. Preheat the oven to 200 degrees C.
    5. Transfer the refrigerated mixture to the moulds, filling each mould 3/4 full. Bake in the preheated oven for 50 minutes until dark brown. Remove from the moulds immediately .
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