Description
Traditional canelé are elegant French custard cakes with a deeply caramelized crust and a soft, tender vanilla-flavored center. These bakery-style treats are crisp on the outside, creamy inside, and perfect for serving with coffee, tea, or dessert.
Ingredients
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 cup all-purpose flour
- 1/4 teaspoon fine salt
- 2 tablespoons halal rum extract or 1 tablespoon orange blossom water
- 2 tablespoons melted butter, for greasing the molds
Instructions
- In a medium saucepan, combine the milk, butter, and vanilla. Heat over medium heat until the butter melts and the milk is hot but not boiling. Remove from heat and let cool slightly.
- In a large bowl, whisk together the sugar, eggs, and egg yolks until smooth.
- Add the flour and salt, whisking gently until combined.
- Slowly pour the warm milk mixture into the egg mixture while whisking constantly until smooth and thin.
- Stir in the halal rum extract or orange blossom water.
- Cover the batter and refrigerate for at least 24 hours, preferably 48 hours for best texture and flavor.
- Preheat the oven to 475°F (245°C). Generously grease canelé molds with melted butter.
- Gently stir the chilled batter and fill each mold about three-quarters full.
- Bake for 15 minutes at 475°F (245°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 45 to 55 minutes until very dark golden brown and caramelized.
- Let the canelé cool in the molds for 5 minutes, then carefully unmold onto a wire rack to cool completely.
Notes
- Resting the batter helps create the signature custardy interior and crisp shell.
- Traditional copper molds give the best caramelization, but silicone molds also work.
- Store at room temperature for up to 2 days for the best texture.
- Reheat in the oven at 350°F (175°C) for 8 to 10 minutes to refresh the crisp exterior.
- Orange blossom water can replace rum extract for a floral variation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 canelé
- Calories: 170 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 65 mg
