Canelés are the perfect treat. They’re bite-sized, super sweet, crunchy and custardy. You can enjoy with a morning coffee, as an afternoon snack, or have a couple after dinner for a little sweetness. And when sprinkled with powdered sugar, they’re très photogenic – perfect for Instagram. We discovered this recipe via Luke’s mother, who mastered making canelés by following a recipe in Mimi Thorisson’s A Kitchen in France. Proper French pastry chefs use copper molds, but a silicone mold (recommended by Mimi) makes life a lot easier. The only qualm we have with canelés is that they require some serious patience! You must make the batter at least 24 hours in advance. We suggest making the batter Saturday morning so that you can enjoy these little gems with Sunday brunch…and lunch, dinner, and midnight dessert!
- 2 cups + 2 TBS whole milk
- 1-2 vanilla beans, split lengthwise and seeds scraped out
- 1 cup granulated sugar
- 1 cup all purpose flour
- 3 large egg yolks
- 2 TBS unsalted butter, melted
- 1/4 cup dark rum (tip: we bought two mini bottles of Kraken Black Spiced Rum)
- Note! Batter must be prepared at least 24 hours before baking, so plan ahead.
- In a medium saucepan set at medium-low temp, whisk together milk and vanilla seeds. Bring to a boil and remove from heat. Let it rest for 5 minutes then transfer to a large bowl.
- Whisk in the sugar and flour slowly, avoiding any lumps. Add egg yolks one at a time and mix until incorporated. Stir in the melted butter. Pour in the rum and whisk the batter until smooth. The batter should have the same consistency as palachinkes (aka crepes).
- Cover and refrigerate for 24 hours (can be up to 48 hours).
- Preheat the oven to 450°F.
- If using silicone canelés molds, you do not need to brush with butter. Copper/metal molds are trickier to use. Consult more professional canelés-makers for suggestions.
- Fill molds about to 2/3, be very careful to not fill too much. Bake at 450°F for 10 minutes then turn down the oven to 350°F and bake for additional 50 minutes.
- Let canelés cool in their molds for 5 minutes and then transfer to wire rack. Dust with powdered sugar when you’re ready to enjoy!
Details: Most silicon molds hold 15 or 16 canelés, we had a bit of batter leftover once our mold was filled.