Caneles

Photo: Chris Paulk

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

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.

In a large bowl combine the sugars and flour- set aside.

In a small bowl whisk the egg & yolks.

Mix the egg mixture into the sugar/flour mixture. Gently mix in the milk.

Add the oil & rum and stir well.

Strain the mixture into a pitcher or another bowl, cover and refrigerate overnight.

To bake: Remove the batter from the refrigerator an hour before baking.

Preheat the oven to 340*

Butter the molds lightly. Be sure to get the indentations at the bottom coated.

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.

Let them cool for about 15 minutes & turn the molds upside down and gently tap the bottom until the cakes pop out.

Tools

Place your ad here
Loading...

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.