Ingredients
- 500 ml whole milk
- 50 g butter
- 1 vanilla bean
- 2 egg yolks
- 1 whole egg
- 150 ml Quebec maple syrup
- 100 g flour
- 30 ml dark rum
- pinch salt
Method
- Scald milk with butter and split vanilla; cool to lukewarm.
- Whisk maple syrup, egg, yolks, salt; sift in flour, then stream in milk and rum.
- Rest batter 24 h in fridge.
- Fill buttered canelé molds 90%; bake 10 min at 235 °C, then 45 min at 165 °C.
- Unmold immediately; cool on rack for crisp crust.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace 200 g sugar with 150 ml maple syrup; reduce milk by 30 ml; drop oven by 15 °C to prevent over-browning.
Why Quebec maple syrup: Maple deepens the caramelized crust with butterscotch notes and delivers manganese and zinc while supporting Quebec producers.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →