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By Burton Fox

Canelés

Name: Canelés
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: European, Mediterranean, French
Ingredients: 500 ml milk, 2 cups + 2 tbsp; 1 tbsp vanilla extract; 2 whole eggs; 1 egg yolk; 125 g all-purpose flour, 1 cup; 225 g granulated sugar, 1 cup + 2 tbsp; 150 ml rum, 1/2 cup + 2tbsp

7 steps

Prep:20minCook:55min

A Bordeaux dessert specialty made up of rum-flavored, sticky little cakes.

Updated at: Thu, 17 Aug 2023 05:12:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories103.2 kcal (5%)

Total Fat1.4 g (2%)

Carbs16.5 g (6%)

Sugars12 g (13%)

Protein2.1 g (4%)

Sodium15.9 mg (1%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

21 servings

500mlmilk

1 Tbspvanilla extract

2whole eggs

1egg yolk

125gall-purpose flour

225ggranulated sugar

150mlrum

Instructions

Step 1

Combine the milk and vanilla extract; temporarily set aside.

Step 2

To a large bowl, add the eggs and egg yolk, then whisk until the yolks are broken up. Pour in the milk and vanilla mixture, then whisk again until combined.

Step 3

Add the all-purpose flour and sugar, whisking until smooth and lump-free.

Step 4

Add the rum and whisk again to combine. Refrigerate the batter for at least 12 hours, or overnight if possible.

Step 5

The next day, preheat the oven to 440°F. If using a silicone canelé pan, place the pan on a wire, oven-safe rack (this will make transferring the pan to the oven easier). Give the batter a whisk, then use a small ladle to fill the molds with enough batter to almost reach the top of the molds.

Step 6

Bake the canelés at 440°F for 20 minutes. Then reduce the heat to 300°F and bake for another 30 minutes. Finally, increase the heat to 430°F and bake for 5 minutes.

Step 7

Remove the pan from the oven and let the canelés cool in the pan for 30 minutes. Gently pop the canelés out of their molds and serve.

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