Canelés
Canelés, from above
Non vegEggBordeaux

Canelés

Dark caramel crust, custardy centre. Bordeaux's little fluted cakes.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

90 minTime
5 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 90 minutes come after.
Bordeaux's fluted cakes2 chapters · 1 min read

Make it your way

Grandma's wayRum and vanilla custard cakes with caramel crust.
The original
306kcalsame
5 gproteinsame
0 gfibresame
90minutessame

Classic canelés.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Milk2 cups
Butter50 g in batter, rest for moulds
Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp
Egg1
Egg yolk2 yolks
Sugar1¼ cups
Maida (all-purpose flour, plain flour)¾ cup + 1 tbsp
Dark rum3½ tbsp

Method

5 steps
  1. 1Bring the milk, butter and vanilla to a boil.
  2. 2Whisk the sugar, flour, egg and yolks, then pour in the hot milk while whisking.
  3. 3Cool, stir in the rum and rest in the fridge for 24 hours.
  4. 4Butter the moulds well, fill three quarters and bake at 250°C for 15 minutes, then 180°C for 45 to 50 minutes.
  5. 5Unmould while warm and cool on a rack.
Serve it like this

Serve on a small plate with coffee or as a sweet bite after dinner.

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Make it a meal

What goes with Canelés: a bread or rice, a side, something to drink and something sweet.

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