Try source the Mastrad Bordeaux Silicone Pan to ensure your little Bordeaux cakes look traditional or use a silicone Cannele pan.

Ingredients

• 500ml full cream milk 1 vanilla bean, split and scraped
• 45g cultured unsalted butter
• 2 extra large eggs 2 extra large egg yolks
• 2/3 cup (110g) plain flour
• 2/3 cup (135g) brown sugar
• 1/2 cup (115g) granulated sugar
• 1 tablespoon rum

Method

1. Place milk, vanilla bean seeds and pod into a medium-sized saucepan and allow to stand for 5 minutes.
2. Cook milk over low heat until the milk begins to simmer, stirring constantly.
3. Remove from heat.
4. Add butter and mix until butter has melted.
5. Remove vanilla pod and discard.
6. Beat eggs and egg yolks until fluffy.
7. Place flour and sugars into a large mixing bowl.
8. Add eggs and mix until combined.
9. Gradually add hot milk, mixing well between each addition (the mixture should look similar to a very smooth, caramel-coloured pancake batter).
10. Allow mixture to cool.
11. Fold through rum and refrigerate for 24 hours.
12. Preheat oven to 220°C (200°C fan forced).
13. Remove mixture from refrigerator and mix well with a wooden spoon.
14. Strain mixture, if there are any lumps.
15. Pour mixture into a pouring jug.
16. Fill Silicone Cannele Pan until mixture mould is 3/4 full.
17. Bake for 10 minutes.
18. Reduce heat to 180°C (160°C fan forced) and continue to bake for 45 minutes – 1 hour (35 minutes for mini cannele) or until golden dark brown.
19. Set aside to cool for 2 minutes.
20. Remove cakes from pan whilst hot. Serve warm.