Enjoyed by lovers of French gastronomy around the world, the cannelé is a soft and tender, custard-centred French delicacy with a rich amber crust.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
FOR THE CANNELE
- 500ml whole milk/full-cream milk
- 1 vanilla pod, scraped
- 125g flour
- 250g white sugar
- 3 egg yolks
- 60g dark rum
- Butter or non-stick spray, for greasing
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Method
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1Bring the milk to a boil with the scraped vanilla seeds. Cover and leave to cool.
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2Mix the flour and sugar in a bowl and pour in the cooled milk. Add the egg yolks and mix with a spatula. Add the dark rum. Sieve and set aside in the fridge for 12 to 24 hours.
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3The next day, take the mixture out of the fridge 1 hour before baking. Grease the cups of the Le Creuset Cannelé Tray liberally with butter, then pour the mixture in ¾ of the way full.
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4Preheat the oven to 240°C/220°C fan/gas mark 8.
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5Bake for 10 minutes at 240°C/220°C fan/gas mark 8 and then bake for 60 minutes at 180°C/160°C fan/gas mark 4.
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6Check the colour of the cannelés at the end of the baking time. If they are still light in colour, bake for a further 5 minutes.
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7Leave the cannelés to cool in the tin. Once cooled, remove, and enjoy.
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8Cook’s Tip: The dough should not be whipped, or else the cannelés will overflow when cooked.
