French Honey Vanilla Canelés

Ingredients:

1 C Milk

2 TBLS Butter

1 Vanilla Bean

2 Eggs

2 Yokes

3/4 C Keene Raw Honey

1/2 C Organic Flour

Pinch of salt

1/4 C Dark Rum

For Molds:

Beeswax + Butter (for molds)

Instructions:

1. Heat milk, butter, and vanilla

2. Whisk eggs + honey gently

3. Add flour + salt

4. Slowly mix in warm milk

5. Stir in rum

6. Refrigerate 24–48 hours

7. Coat molds with beeswax + butter

8. Fill 3/4 full

9. Bake:
   

• 425°F for 15 min

• then 375°F for 45–60 min

  ✨ Notes:

  • Dark caramel crust = perfect

  • Soft custard center inside

  • Best enjoyed fresh

  🍯 Made with Keene Raw Honey

  Shop: keenehoney.com