Cannelés (French Caramelized Custard Cakes)
Category: Desserts
Serves: 15 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Milk | 500 ml |
| Sugar | 200 g |
| All-Purpose Flour | 150 g |
| Butter | 50 g |
| Rum | 100 ml |
| Eggs | 2 |
| Vanilla Bean | 1 |
| Salt | 5 g |
| Butter (for greasing) | As needed |
Instructions
-
Begin by bringing the whole milk to a boil in a saucepan. Add the vanilla bean, splitting it open to release its seeds into the milk, infusing it with rich flavor. Allow the milk to simmer gently for a few minutes, then remove from the heat.
-
While the milk is heating, melt the butter over a double boiler or in the microwave until it reaches a smooth, pomade-like consistency. Remove the butter from the heat, then stir in the sugar, mixing it thoroughly with a whisk to form a smooth, creamy texture.
-
Crack the eggs into the butter-sugar mixture and whisk them in until fully combined, ensuring a smooth batter.
-
Gradually add the sifted all-purpose flour to the mixture, stirring continuously with a whisk to avoid any lumps. Once fully incorporated, add a pinch of salt, followed by the rum, which will help create the characteristic texture of the Cannelés.
-
Allow the milk to cool to room temperature, then slowly pour it into the batter, mixing gently. The addition of rum and the resting period will promote fermentation and contribute to the traditional rise and air pockets that give Cannelés their signature texture.
-
After the batter is combined, cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dough to rest.
-
While the batter is chilling, prepare your Cannelés molds by generously buttering each cavity. Place the buttered molds in the refrigerator for 10 minutes to allow the butter to firm up.
-
Once the molds are ready, fill each cavity with the batter, leaving a small gap of 2-3 millimeters from the top to allow for expansion during baking.
-
Place the filled molds back in the fridge for another 15 minutes to chill.
-
Preheat your oven to 200°C (390°F) for conventional ovens or 180°C (350°F) for fan-forced ovens. Once preheated, place the molds directly in the oven and bake for 1 hour and 30 minutes for a traditional oven, or 1 hour and 20 minutes for a fan-assisted oven. The Cannelés will rise dramatically during the baking process, then slowly settle back down.
-
The Cannelés are ready when the exterior is a deep, caramelized brown color—this is the signature crispiness that comes from the sugar’s caramelization during baking.
-
Let the Cannelés cool slightly in the molds for a few minutes. Once they have cooled enough to handle, remove them from the molds carefully.
-
Allow the Cannelés to cool to room temperature or enjoy them while still slightly warm for the perfect balance of a crispy, caramelized shell and a soft, custard-like interior.
Tips for Perfect Cannelés
- Rum: The addition of rum is essential not only for flavor but also to contribute to the rise and texture. Make sure to use high-quality rum for the best results.
- Resting Time: Do not skip the resting time. It allows the batter to develop the desired texture and air pockets.
- Baking Temperature: The oven temperature is key. The high heat helps create the distinctive crispy, dark exterior while keeping the interior soft and custard-like.
