This delicious custard-like dessert is a specialty from Bordeaux, France. You'll need 25 fluted dessert (cannele) molds.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
1 day
total:
1 day
Servings:
25
Yield:
25 caneles
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes.

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  • Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours.

  • Coat fluted molds with butter and freeze until coating is set, about 10 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full.

  • Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour.

Nutrition Facts

179 calories; protein 3.6g; carbohydrates 27.5g; fat 6.1g; cholesterol 75.1mg; sodium 52mg. Full Nutrition
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