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Cannelés
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
pot
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Step 1/ 12
- ⅛ vanilla bean
- 27¾ ml milk
- pot
infuse milk with vanilla bean (scrape the seeds, then put into milk along with the pod) and bring to simmer
Step 2/ 12
- 2¾ g butter
melt the butter
Step 3/ 12
- 11⅛ g sugar
- ⅛ eggs
- ⅛ egg yolks
whisk sugar, eggs, then add melted butter and mix till combined
Step 4/ 12
remove the vanilla pod from the milk
Step 5/ 12
- 5½ g flour
add some of the milk to the egg mixture, then add some flour and continue mixing
Step 6/ 12
add the remaining milk and combine well
Step 7/ 12
- ¼ tbsp dark rum
add the rum and mix till no lumps
Step 8/ 12
cover the batter with cling wrap and put into the fringe to chill for 24-48h (can be kept for up to 4 days), remember to work the batter before using it
Step 9/ 12
- 1⅜ g butter
coat the molds with butter and put in the fridge to solidify the butter a bit; preheat the oven to 230°C
Step 10/ 12
fill the molds (3/4), leaving some space from the top
Step 11/ 12
bake at 230 C for 10 mins, the drop the temp to 190-180 and bake for 45-60mins
Step 12/ 12
quickly demold them onto a cooling rack, let cool for 2h at room temperature and then enjoy the delicious treat, custardy inside and crispy outside
Enjoy your meal!
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