Canelé

The canelé is a small Bordeaux pastry made from a liquid batter of milk, egg yolks, vanilla and rum, baked in a fluted mould until it develops a dark caramelized crust and a soft custardy centre. Originating in the Bordeaux region, its tradition points back to convents, where surplus egg yolks left over from fining wine were reused in baking sweet pastries.