Caneles

Ingredients

2 cups whole milk
1 Vanilla bean- slice down the center and scrape out the bean- (reserve the pod)
1 CUP flour
7 tablespoons powdered sugar
2 tablespoons canola oil
3 tablespoons rum (gold or dark)

Preparation

1
In a saucepan combine the milk and vanilla bean pod & seeds. Bring the milk to a scalding point over medium heat. Remove from the heat and set aside until it’s lukewarm. Remove the pod when the milk is cool.
2
In a large bowl combine the sugars and flour- set aside.
3
In a small bowl whisk the egg & yolks.
4
Mix the egg mixture into the sugar/flour mixture. Gently mix in the milk.
5
Add the oil & rum and stir well.
6
Strain the mixture into a pitcher or another bowl, cover and refrigerate overnight.
7
To bake: Remove the batter from the refrigerator an hour before baking.
8
Preheat the oven to 340*
9
Butter the molds lightly. Be sure to get the indentations at the bottom coated.
10
Fill the molds 3/4 full with batter, place on a baking sheet and bake for about 90 minutes, or until knife comes out clean.
11
Let them cool for about 15 minutes & turn the molds upside down and gently tap the bottom until the cakes pop out.

Tools

 



About

I first tried this French pastry when I was in France. They became a daily treat. I scoured the internet for recipes and combined 3 different ones to get the results.

I am still playing with oven temps & times- will update this recipe if I like the results better.

* Note when looking for canele molds- look for silicon ones to make it easier to remove them from the mold.

Yield:

12.0 servings

Added:

Friday, March 12, 2010 - 8:10am

Creator:

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