Ingredients

   
675g milk
75g heavy cream
90g butter
1 vanilla bean (or 8g vanilla extract)
2g freshly grated nutmeg
0.5g cinnamon
0.2g ground clove
338g granulated sugar
3g fleur de sel
60g whole egg (~1 large)
90g egg yolk (~5 yolks)
80g bourbon (or brandy)
285g AP flour
  Beeswax for molds

Steps

  1. In a pot, combine milk, cream, butter, vanilla, nutmeg, cinnamon, and clove. Heat to 175°F — do not boil. Remove from heat. Let infuse 5 minutes.

  2. In a large bowl, whisk sugar, salt, eggs, and yolks together.

  3. Slowly pour about ¼ of the hot spiced milk into the egg mixture, whisking constantly to temper. Then sift in all the flour and whisk until smooth.

  4. Gradually add the remaining milk, whisking until fully combined. Stir in bourbon.

  5. Strain through a sieve. Refrigerate overnight (24 hours minimum).

  6. Coat canelé molds with beeswax. Stir rested batter gently. Strain again if lumpy.

  7. Preheat oven to 475°F. Fill each mold with 70g of batter.

  8. Bake at 475°F for 11 minutes. Without opening the oven, drop to 350°F and continue baking for 50 minutes.

  9. Unmold immediately onto a cooling rack upside down. Cool 2 hours. Eat the same day.

Analysis

Total batter weight: 1699g (excludes beeswax)

Component Amount %
Structure solids (flour) 285g 16.8%
Fat (butter, cream, milk, yolk) 160g 9.4%
Sugar (added + milk lactose) 374g 22.0%
Liquid (milk, cream, bourbon, egg water) 817g 48.1%
Egg/protein 48g 2.8%

Ratios are identical to the cakey canelé — this is the full-flour formula with warm spices and bourbon swapped in, so structure at 16.8% gives the same firm, cleanly-unmolding canelé. The spices (~3g total) are flavor, not structure. Want it more custardy? Apply the same flour cut as the Canelé.

Notes

  • EXPERIMENTAL — canelé batter is basically egg nog already (milk, cream, yolks, sugar, rum, vanilla). This just makes it explicit with warm spices and bourbon.
  • Freshly grated nutmeg is essential — pre-ground nutmeg is stale and dusty by comparison.
  • Bourbon is more “egg nog coded” than dark rum. Brandy also works. Or use both (40g each).
  • Go easy on the clove — it’s powerful and can overpower everything else. 0.2g is just a whisper.
  • The spices infuse into the hot milk. Straining catches any larger particles.
  • Same bake schedule as the plain canelé — spices don’t change the timing.
  • Peak seasonal vibes: make these for Christmas/Thanksgiving. A tray of eggnog canelés at a holiday party is a power move.