The Canelé Recipe
Perfect caneles are a very precise endeavour and th recipe must be tweaked a bit depending on the size and power of your oven. This recipe should work with most home ovens. This recipe makes about 15 caneles.
- 1 metal sheet pan with a lip
- 15 Copper Mauviel M'Passion Canele molds (2" by 2")
- Wire rack for cooling
- 9 oz sugar
- 2 oz butter (Plugra)
- 2 cup milk (2%)
- 2 egg yolks (large eggs)
- 6 oz flour
- 1 tbsp dark rum
- 1 tbsp vanilla extract (Nielsen-Massey)
- Cooking Spray
Instructions - Batter Preparation:
- In a saucepan over medium high heat, melt butter. Add milk and sugar and whisk until completely blended. Heat until scalded (do not let boil - it wil boil over very quickly and make a tremendous mess, and also ruin the ratios). Remove from heat and place pot in an ice bath to cool.
- When mixture is luke warm, whisk in eggs, flour rum and vanilla until completely blended.
- Put in a tupperware container and refrigerate for 2-5 days
Instructions - Baking
- Preheat oven to 425° F. Place canele molds on sheet pan and space them out as evenly as possible. Crowding can affect how well they cook. Meanwhile, take batter out of the fridge and re-whisk until completely blended.
- When oven is at temperature, put sheet pan with molds in oven and preheat for 12 minutes. (These molds contain Tin, which has a melting point of 450° F, and the preheat is pretty close to that temperature - so don't leave the molds in there too long.)
- Take molds out of oven and quickly spray each mold with cooking spray. The molds should be hot enough to sizzle just a bit.
- Pour batter into molds leaving ¼" at the top.
- Cook for 18-22 minutes at 425°, reduce oven temperature to 385° and cook for 55-60 minutes.
- Remove from oven and turn out onto cooling rack. Let cool for at least 1 hour.