Makes 9

Ingredients:

375 ml milk

25 g sugar

5 g salt

35 g butter

10 sprigs of thyme

110 g cake flour

50 g egg yolk

60 g chakalaka

30 ml brandy

Method:

Combine sugar, salt, butter and thyme in a saucepan and heat until the butter is melted and the thyme has infused the milk. Remove the thyme sprigs.

Meanwhile mix the flour with the egg yolk and stir into the milk mixture until it’s completely smooth.

Fold in the chakalaka, cover with plastic wrap and let it rest in your fridge for 12 hours.

Melt a knob of butter and brush the canelé moulds with a layer of butter. Shake a decent amount of flour into the mould to cover it completely, but do get rid of the excess flour. (important for them not to stick to the pan)

Add brandy to the canelé batter and mix well.

Fill moulds to just below the top and bake for 5 minutes at 200 degrees Celsius.

Take them out of the oven, tap the tray and bake them for another 40 minutes at 180 degrees Celsius.

Remove from the oven, cool slightly, remove from the molds and let them cool completely.