Ingredients
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225 ml full fat Milk
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2 Vanilla Pods
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1 medium Egg
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1 Egg
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150 g Caster Sugar
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100 ml condensed Milk
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80 g plain Flour
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25 g Dark Rum
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25 g hot melted Butter
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50 g soft Butter
Directions
Originating in Bordeaux, these little cakes can be served as a dessert or at the end of a meal with coffee. The condensed milk is not a traditional ingredient but more a modern evolution of this recipe. I personally find they taste better this way.
Steps
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1
Done
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Bring the full fat milk with the vanilla pods to the boil and leave to cool down at room temperature. |
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2
Done
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In a large bowl, whisk together the egg, yolk and caster sugar, then add the condensed milk followed by the flour and the dark rum. |
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3
Done
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Add the cold milk and vanilla mix, and finally the hot melted butter. Pass the cannelés mix through a very fine sieve and store in the fridge for 24 hours. |
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4
Done
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The following day, grease the copper or silicone moulds with butter using a pastry brush. |
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5
Done
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Whisk the cannelés mix for 1 minute before use. Fill the moulds using a jug or a piping bag, leaving a 0.5cm gap at the top of the moulds, and start baking at 170°C/325°F/Gas Mark 3 for 10 minutes. The cannelés tend to rise above their moulds. After 10 minutes, remove the tray from the oven and prick the cannelés with a knife tip to make them collapse inside their moulds. Continue baking for another 15–20 minutes. They are cooked |
