Canelé
179kcal4.5g protein5.9g fat26.8g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup | whole milk |
| 1 cup | sugar |
| 1 cup | all-purpose flour |
| 2 unit | whole eggs |
| 2 unit | egg yolks |
| 3 tbsp | butter |
| 3 tbsp | dark rum |
| 2 tsp | vanilla |
Steps
- simmer5 minmilk steaming and butter melted without boiling hardWarm the milk with butter and vanilla just enough to melt and infuse. Let it cool slightly so the eggs are not cooked when combined.
- whisk5 minbatter smooth with minimal foamWhisk eggs and yolks with sugar, add flour, then stream in the warm milk. Mix only until smooth; excess aeration works against the dense custardy interior.
- rest1440 minbatter chilled at least 24 hoursCover and refrigerate the thin batter for a full day. Resting hydrates the flour and relaxes the mixture so it bakes into the characteristic fine honeycomb.
- mix3 minrum evenly incorporated and batter homogeneousStir in the rum after resting and mix gently to recombine any settled starch without whipping air into the batter.
- bake60 minshell deeply mahogany, almost dark brown, with center set but tenderFill prepared fluted molds and bake hot enough to drive rapid caramelization, lowering the oven after the crust begins to set if needed. Color is the key doneness signal: pale canelés lack the defining shell.
- rest10 minpastries unmold cleanly and crust remains crispUnmold while warm and cool on a rack so steam escapes. Serve the same day for maximum contrast between brittle shell and custardy center.