Canelés Recipe

Michelle Kim

Follow this recipe to make delightful Canelés, traditional French pastries with a soft and tender custard center and a dark, thick caramelized crust.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine French

Servings

Calories 200 kcal

Equipment

1 Saucepan To heat the milk and butter mixture
1 Mixing Bowl For combining ingredients
1 Whisk For mixing the batter
1 Canelé molds To shape the pastries

Ingredients

500 ml Milk
50 g Butter Unsalted
100 g Flour All-purpose
250 g Sugar
2 Eggs
2 tsp Rum
1 pinch Salt

Instructions

Heat the milk, butter, and vanilla bean in a saucepan until the butter is fully melted. Remove from heat and allow to cool.
In a mixing bowl, combine flour, sugar, and salt. Add in the eggs and whisk until smooth.
Gradually add the cooled milk mixture and rum into the flour mixture, whisking continuously until the batter is smooth and fluid.
Cover the batter and refrigerate for at least 12 hours, or overnight, to rest.
Preheat the oven to 230°C (450°F).
Grease the canelé molds with butter and fill them with the chilled batter, leaving about 1 cm from the top.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (350°F) and continue to bake for another 50 minutes.
Allow the canelés to cool slightly before unmolding.

Notes

For best results, use copper canelé molds for even baking and caramelization.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 60mgSodium: 20mgPotassium: 60mgSugar: 18gVitamin A: 15000IUCalcium: 400mgIron: 0.1mg

Keyword Canelés, Caramelized, Custard, French pastries