Canelé de Bordeaux
These delicate little French cakes are inspired by a 300+-year-old traditional French recipe. You will be delighted by the rich rum and vanilla exterior with a crunchy exterior similar to that of crème brûlée. The cake batter is best used three days after it is made so plan ahead.
|Author: Chef Nicole Kaplan|
|Prep time: 30 minutes|
|Cooking time: 1 hour 30 minutes|
|Total time: 2 hours|
- 4 3/4 tablespoon milk
- 1/4 vanilla bean, split and scraped
- 1/2 cup plus 1 T all purpose flour
- 1 1/3 cup powdered sugar
- 3 eggs
- 3 egg yolks
- 4 1/2 tablespoon soft butter
- 4 1/2 tablespoon aged rum
- 20 mini non-stick cake molds or non-stick souffle mold
- Bring milk and vanilla bean seeds to a boil.
- Meanwhile, place the flour and powdered sugar in a large mixing bowl.
- Whisk together the eggs and egg yolks and pour over the dry ingredients, then add the softened butter.
- Remove the boiling milk from heat and pour into the mixing bowl. Combine using an immersion blender until the mixture has a smooth texture. If you do not have an immersion blender you can use a hand mixer at medium speed or a whisk.
- Place the mixture in the refrigerator and chill overnight.
- After chilling, whisk in the rum and chill overnight again.
- Preheat a conventional oven to 400°F.
- Bring cake mixture to room temperature. Whisk the mixture well.
- Fill the molds to ¼" below the top of the mold and place on a sheet pan.
- Place sheet pan in the preheated oven and bake for approximately 1 ½ hours. Check one of the molds after 1 ½ hours of baking; the cakes should pop cleanly out of the mold. If they resist, bake them a little longer.