Canelés de Bordeaux
Canelés are petite French custard cakes known for their crunchy exterior. While traditionally baked in special fluted molds, I experimented with a muffin tin and was pleasantly surprised by the outcome. Just ensure they're baked sufficiently to achieve that signature caramelized crust.
Ingredients
Canelés
- 1 cup all-purpose flour
- 1 cup white sugar
- 4 large egg yolks
- ¼ cup rum
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon unsalted butter
Pan Preparation
- 2 tablespoons butter
- 2 tablespoons beeswax
Instructions
- Make the canelés: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.
- Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.
- Slowly add 1/2 of the hot milk mixture to the canelés batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.
- Preheat the oven to 450 degrees F (230 degrees C).
- Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.
- Ladle canelés batter into muffin cups until almost to the top.
- Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canelés are very well browned, about 50 minutes.
- Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canelés from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.
Notes
- You can use 1/8 teaspoon of fine salt instead of 1/4 teaspoon of kosher salt.
- Greasing the muffin tins with the beeswax and butter mixture is essential in achieving the classic texture and crispy exterior. Use only pure food-grade beeswax without any additives.
- These only stay crispy for about eight hours. So, consider this fair warning if you plan to make them a day ahead. I’ve never tried to re-crisp them.
Nutrition
Calories: 193kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 83mgSodium: 73mgPotassium: 78mgSugar: 19gCalcium: 56mgIron: 1mg
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