Canelés (Caramelized Rum and Vanilla Cakes)
Canelés are small, caramelized pastries with a soft custard interior and a crispy, caramelized exterior. Originating from Bordeaux, these treats are flavored with rum and vanilla.
Nutrition
Calories: 180cal
Carbohydrate: 25g
Protein: 3g
Fat: 6g
Cholesterol: – -mg
Sodium: 50mg
Difficulty Level: easy
20 min Prep
1 hr Cook
1 hr 20 min Total
12 Servings
Ingredients
- 2 cups (480ml) whole milk
- 2 tablespoons (30ml) unsalted butter
- 1 vanilla bean, split and seeds scraped
- 1 cup (200g) granulated sugar
- 1/2 cup (60g) all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 1/4 cup (60ml) dark rum
- 1/4 teaspoon (1.25ml) salt
Instructions
- In a saucepan, combine the milk, butter, and vanilla bean seeds. Heat over medium heat until the butter melts and the mixture is warm. Do not boil. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the sugar, flour, eggs, egg yolks, rum, and salt until smooth.
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to combine.
- Strain the batter through a fine-mesh sieve to remove any lumps. Cover and refrigerate for at least 24 hours (or up to 48 hours).
- Preheat your oven to 450°F (230°C). Grease the canelé molds with butter or cooking spray.
- Fill each mold about 3/4 full with the chilled batter.
- Bake for 15 minutes at 450°F (230°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 45 minutes, or until the canelés are dark golden brown and crispy on the outside.
- Remove the canelés from the oven and let them cool in the molds for 10 minutes before unmolding.
- Tip: Serve the canelés warm or at room temperature. They pair beautifully with coffee or dessert wine.