The Great Australian Bake Off

Try your hand at these morsels of yum.


  • Batter

  • 500ml milk

  • 30g unsalted butter

  • 1 vanilla bean, split lengthwise and seeds scraped

  • 300g caster sugar

  • 150g plain flour

  • 4 egg yolks

  • 60ml dark rum

  • White oil

  • 50g beeswax, finely chopped

  • 75g ghee


  • 1.

    Preheat the oven to 200°C fan-forced.

  • 2.

    For the batter, combine milk, butter, vanilla bean and scraped seeds in a small saucepan. Bring the milk to scalding point (75°C) over medium-high heat. Remove saucepan from the heat and set aside.

  • 3.

    In a medium bowl, whisk eggs to combine. Whisking continuously, add one third of the warm milk until combined. Do not over whisk. Gently whisk in remaining milk.

  • 4.

    Combine sugar and flour in a large bowl, add egg mixture and mix well to combine. Stir in the rum. Strain custard through a fine sieve into a deep pan 24x34x5.5cm. Place in the freezer on a cooling rack for 10-15 minutes or until mixture is cool.

  • 5.

    Meanwhile, for the white oil, melt the beeswax and ghee in a small saucepan over low heat. Stir until melted and combined. Keep warm.

  • 6.

    Working quickly (as the white oil sets quickly), dip a narrow pastry brush into the white oil and brush a thin layer onto the inside of twelve 90ml-capacity copper canelé moulds. If the wax mixture starts to set or thicken, return it to the heat for a moment to thin. Be very careful with the beeswax as it is hot and hard to remove from hands and utensils.

  • 7.

    To cook the canelé, place the waxed canelé moulds on a shallow tray 37x24x2.5cm (to prevent any white oil that melts from the moulds from dripping into the oven and creating a fire hazard).

  • 8.

    Gently stir the batter to combine then pour into a jug. Fill mould to 8mm from top edge (you may have a little left over)

  • 9.

    Bake canelé for 1 hour or until dark brown. During cooking, carefully rotate the tray 180° and as the canelé start to colour, press down with the back of a teaspoon to push out any air pockets for even colouring.

  • 10.

    Remove from the oven, being very careful not to spill any of the hot wax on yourself.

  • 11.

    Remove each canelé using tongs and a towel, pick up each mould and tap it upside down over a cooling rack placed over an aluminium tray to catch excess beeswax. Serve on a platter.

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