Canelés are a french mini-dessert that have a dark caramelized crust and a soft custardy inside. They are flavoured with rhum and vanilla.
Canelés are really easy to make, it's just a question of cooking them at the right temperature for the right amount of time.
The rhum is optional, and you could add a little less or more depending on your preferences, the amount I did gives a nice canelé where you can feel that the rhum is there, but it isn't over-powering.
It is very important to rest the batter for at least 24 hours in the fridge, the reason being that if you were to bake them straight away, they would puff up in the oven, have massive air holes in the inside of them and look very uneven. So even though canelés are that type of dessert it's hard to wait for, you do really need to.
This recipe makes 20-24 cannelés.
Ingredients:
700 ml of milk
60 ml of double cream
3 eggs
2 egg yolks
200 grams of plain flour
1/2 teaspoon of salt
75 g of butter
250 g golden caster /or both/ caster sugar
125 g demerara sugar
1 teaspoon of vanilla bean paste
1 teaspoon of vanilla extract
25 ml rhum
Recipe
Heat the milk + butter + vanilla + cream + vanilla bean paste. Once simmering, take off the heat and leave to cool.
Beat the eggs + egg yolks with the sugars until pale.
Add in the flour + salt and whisk until combined.
Add in half of the milk mixture and whisk before incorporating the remaining milk mixture + rhum.
Strain the mixture into a jug (or 2) and leave in the fridge for a minimum of 24 hours.
Grease the moulds and then pour in the mixture.
Place in the oven at 220° for 15 minutes and then reduce to 180°C and cook for a further 25 minutes or until the sides of the canelé are super dark.
Unmould immediately and serve.
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