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Quick Canelés

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Quick Canelés
  • Prep Time 2 hr 15 min
  • Total Time 2 hr 55 min
  • Servings 18
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Canelés, the tiny French cakes originating from Bordeaux, typically require three days to make. This delicious version is ready in a fraction of the time and doesn't require a fancy mold.

Ingredients

2
cups milk
2
tbsp unsalted butter, diced
1
teaspoon vanilla extract (not imitation vanilla)
3/4
cup all-purpose flour
1
cup sugar
3
eggs, lightly beaten
1/3
cup rum

Directions

  • 1 Combine the milk, butter and vanilla in a medium pot over medium. Bring to a simmer.
  • 2 Combine dry ingredients in a mixing bowl.
  • 3 Pour the eggs and warm milk mixture into the flour mixture and whisk gently and as little as possible, just to combine.
  • 4 Add the rum and stir very gently, just to combine.
  • 5 Cover the bowl with plastic wrap and leave on the counter, out of direct sunlight, for 2 hours.
  • 6 Preheat the oven to 400°F.
  • 7 Butter or spray with cooking spray 18 canelés molds, mini-muffin molds or tartlet molds.
  • 8 Pour the batter into the prepared molds, making sure to fill no further than half-way up.
  • 9 Bake 35-40 minutes, or until the tops are very brown, almost burned at the edges.
  • 10 Unmold canelés and let cool completely before serving.
Nutrition Information 
No nutrition information available for this recipe
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