These rich and moist custard pastries have crunchy carmelized shells that give a satisfying CRACK when you bite into them. Originating in Bordeaux, I personally had never heard of, let alone tried, canelés. My life has been seriously enriched with the discovery!
Ingredients
- 2 tsp vanilla
- 2 1/4 cup milk
- 1 cup sugar
- 3/4 cup flour
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 3 1/2 Tbsp butter, melted
- 1 egg
- 3 egg yolks
- 4 Tbsp whiskey
- 1 Tbsp beeswax
- 4 Tbsp butter
You will need
- canalé molds. I found this great set of real copper tins on Amazon.
- food grade beeswax – also found on Amazon.
***The batter needs to be refrigerated for at least 24 hours, 48 for the best canalés you’ve ever tasted! Makes 16.
Heat the milk and vanilla until simmering. Meanwhile, whisk together the eggs, sugar and melted butter. Add half of the heated milk and mix until combined. Mix in flour and salt. Slowly stir in the rest of the milk and the rum. Refrigerate.
Fast forward 24+ hours: heat the oven to 525. Set a cooling rack over paper towels. Have the molds handy. Melt the butter and beeswax together. I microwaved them for 20 second increments until they were all melted in a glass pyrex measuring cup. Pour into a mold, then pour the beeswax mix back into the cup. Place the mold upside down on the cooling rack to drain. Repeat until all the molds are coated. I placed mine in the freezer while the oven heated. Take the batter out of the refrigerator and whisk vigorously for a couple of minutes. Once the oven is ready, take the molds out of the freezer and fill. Leave 1/4″ at the top of the molds to prevent overflow. Put in the oven and bake at 525 for 8 minutes. Leaving the oven door shut, decrease the temp to 375 and continue to bake for 35-40 minutes. My cake tester came out clean at 35 minutes. Immediately turn molds upside down on the cooling rack (using oven mitts, of course). The pastries should slide right out. Let cool to room temperature.
Nerdy Tip
- place molds in the freezer after coating until the oven is heated
Nerdy Fact
- canelés are usually sold in sets of 8 or 16
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thenerdygourmet – Hi friends!! I'm Jenni, The Nerdy Gourmet. I love books and I love food. Combining the two with a splash of travel has become my passion. I am a self taught cook/baker and I believe that everyone can cook from scratch! I'm here with recipes and Nerdy Tips to help along the way. I review books, mostly 'read' via audio, and I create recipes inspired by the story lines. Sometimes if I am deeply moved by a story, I will travel and try my best to experience the book- and bring you along via my blog! I provide all the photographs and content for the Nerdy Gourmet (unless otherwise noted). Hi Claudia! I’m so happy that you’ve reached out. Thank you so much fir the kind words and the recommendation!…
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Hi Jenni, I heard your husband Greg talking about your new blog and so I thought I would check it…
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thenerdygourmet – Hi friends!! I'm Jenni, The Nerdy Gourmet. I love books and I love food. Combining the two with a splash of travel has become my passion. I am a self taught cook/baker and I believe that everyone can cook from scratch! I'm here with recipes and Nerdy Tips to help along the way. I review books, mostly 'read' via audio, and I create recipes inspired by the story lines. Sometimes if I am deeply moved by a story, I will travel and try my best to experience the book- and bring you along via my blog! I provide all the photographs and content for the Nerdy Gourmet (unless otherwise noted). It’s been awhile since I’ve made the instant pot version, I’m sorry.
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I plan to make this for my book club. Great idea. Do you happen to have the directions for the…
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