Ingredients (for 8 big and 28 small cannelés)
500 gr milk
2 eggs and 1 yoke
170 gr sugar (I usually only use 140 gr and it works)
120 gr flour
1 vanilla pod with the seeds scraped
10 gr oil for the moulds
10 ml rhum
Instructions
Heat the milk, the vanilla seeds and the vanilla pod in the Thermomix bowl, Speed 1, 7 minutes, 100°C.
Transfer the milk to a bowl to let it cool down and infuse for a while. Remove the vanilla pod.
Place all the other ingredients in the Thermomix bowl (no need to wash it in between steps), Speed 3, 30 seconds.
Add the milk slowly while on Speed 4.
Place the mixture in the fridge for at least one hour. Best if it's left in the fridge overnight.
One hour later/Next day:
Brush each mould with the oil. This step is very important as the cannelés won't rise if it's not oiled enough.
Preheat the oven to 200/210°C.
Fill the moulds about 3/4.
Baking instructions
For small moulds:
10 minutes at 210°C then
45 minutes at 180°C.
For big moulds:
10 minutes at 210°C then
60 minutes at 180°C.
This recipe can be done easily with a saucepan to heat the milk and then a normal bowl for the rest. Make sure the milk has cooled down otherwise, it'll cook the eggs when poured over.