Canelé
Canelé
Ingredients
For the Canelé Batter
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup dark rum
For Greasing Molds
- ghee, as needed
Instructions
- 1
In a medium saucepan, combine the whole milk, unsalted butter, and vanilla extract. Heat over medium heat until the butter is melted and the mixture is warm but not boiling. Remove from heat.
⏱️ 5 min - 2
In a large mixing bowl, whisk together the large eggs, egg yolks, and granulated sugar until well combined and slightly pale.
⏱️ 3 min - 3
Gradually temper the hot milk mixture into the egg and sugar mixture. Pour the milk in three batches, whisking continuously and vigorously after each addition to prevent the eggs from curdling.
⏱️ 5 min
- 4
Sift the all-purpose flour into the batter, then add the dark rum. Whisk until just combined. For a smoother batter, use an immersion blender or transfer to a regular blender and blend briefly until no lumps remain.
⏱️ 5 min - 5
Pour the batter into an airtight container. Cover and refrigerate for a minimum of 24 hours, and ideally for three days. This chilling period is crucial for flavor development and the characteristic crunchy exterior.
- 6
On the day of baking, generously brush the interior of your canelé molds with ghee. Ensure every crevice is coated. Place the greased molds in the freezer for at least 15 minutes to set the ghee.
⏱️ 5 min
- 7
Preheat your oven to 500°F. Remove the chilled batter from the refrigerator and give it a gentle stir. Fill each frozen canelé mold with batter, leaving about 1/4 inch of space from the top.
⏱️ 10 min•🌡️ 500 - 8
Place the molds in the preheated oven and bake at 500°F for 10 minutes.
⏱️ 10 min•🌡️ 500 - 9
After 10 minutes, reduce the oven temperature to 350°F without opening the oven door. Continue baking for an additional 45 minutes, or until the canelés are deeply caramelized and dark brown on the outside.
⏱️ 45 min•🌡️ 350
- 10
Carefully remove the canelés from the oven. Immediately invert them onto a wire rack to cool completely. They should pop out easily. Enjoy warm or at room temperature.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Canelé
Ingredients
For the Canelé Batter
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup dark rum
For Greasing Molds
- ghee, as needed
Instructions
- 1
In a medium saucepan, combine the whole milk, unsalted butter, and vanilla extract. Heat over medium heat until the butter is melted and the mixture is warm but not boiling. Remove from heat.
⏱️ 5 min - 2
In a large mixing bowl, whisk together the large eggs, egg yolks, and granulated sugar until well combined and slightly pale.
⏱️ 3 min - 3
Gradually temper the hot milk mixture into the egg and sugar mixture. Pour the milk in three batches, whisking continuously and vigorously after each addition to prevent the eggs from curdling.
⏱️ 5 min - 4
Sift the all-purpose flour into the batter, then add the dark rum. Whisk until just combined. For a smoother batter, use an immersion blender or transfer to a regular blender and blend briefly until no lumps remain.
⏱️ 5 min - 5
Pour the batter into an airtight container. Cover and refrigerate for a minimum of 24 hours, and ideally for three days. This chilling period is crucial for flavor development and the characteristic crunchy exterior.
- 6
On the day of baking, generously brush the interior of your canelé molds with ghee. Ensure every crevice is coated. Place the greased molds in the freezer for at least 15 minutes to set the ghee.
⏱️ 5 min - 7
Preheat your oven to 500°F. Remove the chilled batter from the refrigerator and give it a gentle stir. Fill each frozen canelé mold with batter, leaving about 1/4 inch of space from the top.
⏱️ 10 min•🌡️ 500 - 8
Place the molds in the preheated oven and bake at 500°F for 10 minutes.
⏱️ 10 min•🌡️ 500 - 9
After 10 minutes, reduce the oven temperature to 350°F without opening the oven door. Continue baking for an additional 45 minutes, or until the canelés are deeply caramelized and dark brown on the outside.
⏱️ 45 min•🌡️ 350 - 10
Carefully remove the canelés from the oven. Immediately invert them onto a wire rack to cool completely. They should pop out easily. Enjoy warm or at room temperature.
⏱️ 10 min