Caneles
By: Chris Paulk
Published: Friday, March 12, 2010 - 8:10am

Ingredients




2 cups whole milk
1 Vanilla bean- slice down the center and scrape out the bean- (reserve the pod)
2 egg yolks
1 whole egg
1 CUP flour
1 CUP granulated sugar
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.

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.