Besotted, to be blindly or utterly infatuated. Prepare for the inevitable. A baked custard-y affair with a soft belly and burnished caramelised crust. Traditionally flavoured with vanilla and a generous splash of rum, I've given this classic French pastry a little Swedish make over. I've tested the recipe several different ways, adjusting flavour combinations, fat content and baking times. These Speculaas Cannelés are the final result.