Caneles
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.
Total Steps
11
Ingredients
9
Tools Needed
9
Ingredients
- 2 cups whole milk
- 1 bean vanilla bean
- 2 egg yolks egg yolks
- 1 whole egg whole egg
- 1 cup flour
- 1 cup granulated sugar
- 7 tablespoons powdered sugar
- 2 tablespoons canola oil
- 3 tablespoons rum (gold or dark)
Instructions
Step 1
In a saucepan, combine the milk and vanilla bean pod and 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.
Step 2
In a large bowl, combine the granulated and powdered sugars and flour. Set aside.
Step 3
In a small bowl, whisk the whole egg and egg yolks.
Step 4
Mix the egg mixture into the sugar/flour mixture. Gently mix in the milk.
Step 5
Add the canola oil and rum and stir well.
Step 6
Strain the mixture into a pitcher or another bowl, cover and refrigerate overnight.
Step 7
Remove the batter from the refrigerator an hour before baking.
Step 8
Preheat the oven to 340°F.
Step 9
Butter the molds lightly, ensuring the indentations at the bottom are coated.
Step 10
Fill the molds 3/4 full with batter, place on a baking sheet and bake for about 90 minutes, or until a knife comes out clean.
Step 11
Let them cool for about 15 minutes, then turn the molds upside down and gently tap the bottom until the cakes pop out.