Canele are a rich, moist custard-like inside with a crispy, caramelised shell.
Each bite is met with a distinct crackling sound as you get the custardy goodness.
Ingredients:
- 2 Vanilla Beans
- 500ml Milk (Cold)
- 200g Cane Sugar (250g for more sweetness)
- 100g All-Purpose Flour / Bread Flour
- 50g Butter
- 2 Eggs (Large)
- 2 Egg Yolks
- 4 Tbsp Dark Rum
For Mold Coating:
- 40g Beeswax
- 60g Butter
Instructions:
- Split the vanilla beans lengthwise and scrape the seeds out with a small knife.
- Place the seeds, vanilla pods and milk into a saucepan and bring them to a gentle simmer, then turn off the heat and sit for 2 minutes.
- In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk until combined.
- Remove pods from the milk. Add ¼ of the hot milk into egg mixture and mix well.
- Add flour and continue mixing until combined, then slowly add the remaining milk while continuing to mix until all ingredients are mixed well.
- Add Rum and mix.
- (VERY IMPORTANT) Adding hot milk to egg mixture will temper the eggs and create custard which will ensure perfect consistency of your Caneles.
- Refrigerate for 24 – 48 hours.
- Stir mixture for 2 minutes.
- Melt the beeswax and butter together, quickly pour the mix into a mold, then immediately back into the original container to coat the walls of the mold.
- Turn the mold upside down and place onto a paper towel to catch drippings.
- Once cooled down, chill in the freezer or refrigerator until ready to bake.
- Preheat oven to 290 Degrees celsius, 550 fahrenheit.
- Fill the molds with batter to 1cm from the top.
- Place on a foil lined backing sheet and bake the caneles for 10 minutes.
- WIthout opening the oven, drop the temperature to 190 celsius and continue baking for another 45-50 minutes.
- Remove caneles from oven and quickly remove them from their molds. Placing them on a cooling rack upside down.
- Let cool for 2 hours at room temperature.
- Caneles MUST be eaten the day they are baked.
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