Traditional French Canelé


Recipe


Time

Active Time: 30 minutes
Total Time: 2 hours and 20 minutes + 12-24 hours refrigeration time

Recipe Yield

15 Servings

bon COOK Products Used

Flexipat® Canelé Tray, Perforated Baking Sheet, Stainless Mixing Bowl, Whisk, Flexible Scraper, Floral Cooling Rack
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DetailsAdditional Info

Ingredients

  • 2 cups whole Milk
  • 2 ½ tablespoons unsalted Butter
  • 1 cup Granulated Sugar
  • 2/3 cup All-purpose Flour
  • 2 large Eggs
  • 2 large Egg Yolks
  • 3 tablespoons Dark Rum
  • 2 teaspoons Vanilla Extract
 

bon COOK Products Used

Flexipat® Canelé Tray, Perforated Baking Sheet, Stainless Mixing Bowl, Whisk, Flexible Scraper, Floral Cooling Rack

Directions

  1. In a sauce pan over medium-low heat, bring the Milk and Butter to a boil, then remove from heat, stirring occasionally for 3-5 minutes, cooling the mixture slightly.
  2. In Mixing Bowl, combine Sugar, Flour, Eggs and Egg Yolks and Whisk into a soft paste.
  3. Continue to Whisk as you slowly pour the milk mixture in and continue to Whisk until fully combined into a smooth liquid.
  4. Stir in Vanilla and Rum.
  5. Refrigerate 12-24 hours.
  6. Before baking, remove batter from refrigerator and allow to come to room temperature.
  7. Preheat oven to 450 degrees F and place oven rack in center position.
  8. Place the Canelé Tray on Perforated Baking Sheet and fill each well of the tray ¾ full.
  9. Bake for 30 minutes, then reduce oven temperature to 400 degrees F for an additional 30-40 minutes.
  10. Allow to cool on Cooling Rack for 10-20 minutes before removing from the wells.
  11. Serve warm or at room temperature.
         

Time:

Active Time: 30 minutes
Total Time: 2 hours and 20 minutes + 12-24 hours refrigeration time

Recipe Yield

15 Servings

Reviews

Traditional French Canelé

5 Stars Based on 4 Review(s)

Stephanie BeatyCanyon Country, CA - 5 Stars
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Deceptively simple!

March 20,2020
Wow - who knew something so fancy, could be so simple.  I'd never even heard of a canele before coming across this recipe and mold.  I've made them twice and can't believe how simple they are to make.  They are utterly delicious.  Dark and caramelly on the outside and light custardy on the inside.  My entire family thinks they are so good.  They are the perfect balance of sweetness.  This is definitely a recipe I will make often.
Mary HallStar, ID - 5 Stars
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Very Unique - Delightful

November 10,2019
These are like little custard cakes Very good and well worth the wait.
The batter is simple to make it is just the waiting time to make them if your patient you will be quite surprised.
Yummm I will make these again.
Leslie BurnettPORT ORCHARD, WA - 5 Stars
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Impressive presentation

September 10,2019
This recipe is so easy to make; you just need to plan ahead since the batter needs to sit for several hours. Apple juice can be substituted for rum. Simple, beautiful, tasty.
Cora BoweRepublic, WA - 5 Stars
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New Favorite!

January 25,2019
Oh my goodnes these are amazing! First try they turned out beautifully and havent had an issue with this recipe once since! New family favorite, everyone asks me to make these for every occasion.

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