French Caneles
Crunchy and caramelized on the outside and soft and custardy on the inside. This French caneles recipe is authentic and simply to die for with their characteristic flavors of rum and vanilla.
Equipment
- 12 ea Canelé molds I use copper coated
Ingredients
- 1 ea Vanilla bean
- 570 g Whole milk
- 1½ Tbs Dark rum Light rum works fine too
- 195 g Granulated sugar
- 2½ Tbs Butter
- 125 g AP flour
- ¼ tsp Kosher salt
- 5 ea Egg yolks
Instructions
- Scrape out the seeds of the vanilla bean and combine with milk in a medium pot. Include the vanilla bean pod.
- Add in the rum and sugar and steep over medium heat until the sugar is dissolved and the milk is flavorful.
- Whisk in the butter until melted and allow to cool until lukewarm.
- Whisk in the flour and salt followed by the egg yolks.
- Allow mixture to cool to room temperature while stirring every 15-30 minutes.
- Strain into a container and allow to sit for 2 nights or overnight at a minimum.
- Preheat the oven to 525°F and heavily spray the canele molds with pan spray.
- Stir the batter and strain one more time.
- Fill the heavily sprayed canelé molds almost to the top leaving about a quarter inch from the top.
- Bake at 525°F for 10 minutes then reduce to 450°F. Bake for another 40-45 minutes or until the bottom is a medium-light golden brown.
- Immediately attempt to remove from the molds very carefully. Give it one slam on a wire rack. If that does not work, try one more time before moving on. Allow the stuck ones to cool before heating over a flame and attempting to slam it out of the molds. Read my tips for more help removing.
Nutrition
Calories: 146kcalCarbohydrates: 29gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 10mgSodium: 90mgPotassium: 85mgFiber: 0.3gSugar: 20gVitamin A: 83IUCalcium: 67mgIron: 1mg
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!