These are crispy french custard cakes, they are traditionally baked in special fluted molds, you can make them without them with this recipe though, give it a try!
Preparation Time: 15 mins
Cook: 1 hr
Additional: 5 mins
- 1 cup all-purpose flour
- 1 cup white sugar
- 4 egg yolks
- 1/4 cuprum
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon unsalted butter
- 2 tablespoons butter
- 2 tablespoons beeswax
Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated.
Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as the milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin.
Preheat the oven to 450 degrees F (230 degrees C).
Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture.
Ladle batter into muffin cups until mixture is almost to the top. Place the pan in a preheated oven. Bake for 10 minutes.
Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes.
Allow to cool for just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.