Caneles de Bordeaux
These crispy French custard cakes are traditionally baked in special fluted molds, but the molds were no longer available in my local shop. So I improvised with muffin tins and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic crispy exterior.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
If using fine salt instead of kosher, use 1/8 teaspoon instead of 1/4 teaspoon.
Greasing the muffin tins with beeswax/butter is essential to achieve the classic texture and crispy exterior. Use only pure food-grade beeswax without any additives.
These stay crispy for only about 8 hours. So, fair warning if you plan to make them a day ahead. I've never tried to re-crisp them.