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Quick Canelés

Quick Canelés
  • Prep 2 hr 15 min
  • Total 2 hr 55 min
  • Servings 18
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.
By Broke Ass Gourmet
Updated May 18, 2015


  • 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


  • 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.

No nutrition information available for this recipe
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