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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. MORE+ LESS-

By Broke Ass Gourmet

May 18, 2015

Ingredients

cups milk

tbsp unsalted butter, diced

teaspoon vanilla extract (not imitation vanilla)

3/4

cup all-purpose flour

cup sugar

eggs, lightly beaten

1/3

cup rum

Steps

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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.