Recipe: Caneles

Name: Caneles
Prep time: 15 min
Cook time: 60 min
Total time: 795 min
Ingredients: For a dozen canelés :1 tablespoon of brown rum; 1 egg + 2 egg yolks; 1/2 liter (2.1 qt) of milk; 1 vanilla bean; 220 g (7.75 oz) of caster sugar; 130 g (4.5 oz) of sieved flour; 20 g (0.7 oz) of butter pomades; 1 tablespoon of oil (groundnut)

By chef patrick Asfaux 4.9/5 (66 reviews) · 🍳 44 made it

Prep 15 min

Cook 60 min

Rest 12h

Total 13h15

Recette Caneles - Chef Patrick Asfaux — Photo: © Louis Renaud - Fotolia.com

Ingredients

For a dozen canelés :

1 tablespoon of brown rum
1 egg + 2 egg yolks
1/2 liter (2.1 qt) of milk
1 vanilla bean
220 g (7.75 oz) of caster sugar
130 g (4.5 oz) of sieved flour
20 g (0.7 oz) of butter pomades
1 tablespoon of oil (groundnut)

Step-by-step directions

Mix eggs (2 yokes and a whole egg) in the caster sugar and whip. Add the milk.

In a pan, put the milk and to add the vanilla bean split lengthwise. Boil and remove from heat.

Place in a bowl and let cool. Incorporate then the sieved flour, the oil and the rum.

Prepare moulds for canelés by buttering them generously using a paintbrush. Place moulds in the refrigerator for a few minutes so butter can harden. Preheat the oven in 200°C (390°F). Fill moulds in canelés about 3/4 and place them in the oven between 45 minutes to one hour or as you wish them to be either soft or crisp.

Let them rest(base) 5 - 10 mintues before turning out on a tin. Ready to sample tepid or cold.