Has this ever happened to you? Someone shares with you in detail about a food, that sounds so delicious, that you start salivating as you imagine eating it! It recently occurred, (let’s be honest it occurs a lot for me), when my French teacher discussed the dessert Canelé in class. What is it you ask? It is a small dessert from the Bordeaux region of France. It is flavored with vanilla and rum, a soft custard center and a caramelized dark crust. I couldn’t stop thinking of it so I had to give it a try! I researched different recipes, ordered a Canelé baking mold, grabbed the ingredients and I went for it. I really was excited, and quietly impressed with myself. Sorry not sorry, I’m not really a baker I am more of a cook, so of course I earned the pride LOL! You can find the full video on my Instagram page link above, or search @Curiouslykoko_ (don’t forget the underscore). Take a peak and enjoy!
En bonne santé!
Curiously,
Koko
CANELÉ
Ingredients
- 2 cups whole milk
- 2 tablespoons (1/4 stick) unsalted butter, diced, plus more, melted, for brushing
- 1 vanilla bean, split lengthwise
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1 teaspoon sea salt
- 3 large eggs, beaten to blend
- 1/3 cup dark rum or cognac
Preparation
- Combine milk & 2 Tbsp. butter in a medium saucepan. Scrape in seeds from vanilla bean; add bean or tsp. vanilla extract. Bring to a boil; remove from heat. Cover & let stand for 10 mins.
- Whisk together sugar, flour, & salt in a large bowl; set aside.
- Strain milk mixture into a medium bowl; if used discard vanilla bean. Gradually whisk in eggs to combine. Gently whisk into flour mixture until just blended. Whisk in rum or cognac. Strain batter through a fine-mesh sieve into another medium bowl, pressing on any clumps of flour to push through.
- Let batter cool completely uncovered. Cover & chill for at least 24 hrs. & up to 48 hours (they say the flavor after 48 hours is best).
- Arrange a rack in middle of oven and preheat to 450°. Lightly brush canelé molds with melted butter. Gently stir batter with a spatula (batter will separate). Fill prepared molds 2/3 of the way with batter, reserving half of batter for second batch.
- Bake canelé for 20 minutes. Lower oven temperature to 400° & bake, tenting molds with foil if canelés are browning too fast, until deep mahogany brown, 45–50 minutes longer (or less depending on oven).
- Remove canelé from oven & unmold onto a wire rack; let cool. Let molds cool, brush with more melted butter, and repeat with remaining batter.