🍽️
Food/Recipe
Canelés
Prep15 minutes
Cook50-60 minutes
Total1 hour 15 minutes + 24-48 hours rest
🌍 French🍽️ Dessert👥 8-12 canelés
Ingredients
- 500 ml Whole Milk 🥛
- 50 g Unsalted Butter 🧈
- 250 g Granulated Sugar 🍚
- 125 g All-Purpose Flour 🌾
- 2 Large Eggs 🥚🥚
- 2 Large Egg Yolks 🍳🍳
- 1 tsp Vanilla Extract 🍦
- 1/4 cup Dark Rum 🥃 (optional)
- Beeswax 🐝 for coating molds (or baking spray)
Instructions
- Heat milk and butter in a saucepan until butter is melted. Do not boil. ♨️
- In a large bowl, whisk together sugar and flour. 🥣
- In a separate bowl, whisk eggs, egg yolks, and vanilla extract. 🥚
- Gradually whisk the hot milk mixture into the egg mixture, tempering the eggs. 🥛➡️🥚
- Add the rum (if using). Stir to combine. 🥃
- Strain the mixture through a fine-mesh sieve to remove any lumps. 🕸️
- Cover and refrigerate for 24-48 hours. ⏰
- Preheat oven to 450°F (232°C). 🔥
- Prepare canelé molds by coating them with beeswax or baking spray. 🐝
- Pour batter into the prepared molds, leaving about 1/4 inch space at the top. 🥄
- Bake for 15 minutes at 450°F (232°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 35-45 minutes, or until the canelés are dark brown and caramelized. 🌡️
- Remove from the oven and let cool slightly before unmolding. 🧤
- Tap the canelés out of the molds. 🔨
- Let cool completely before serving. Enjoy! 🎉