Canel?s are small French custard cakes with a crispy crust. They’re traditionally baked in special fluted molds, but I improvised with a muffin tin and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic caramelized exterior.
Ingredients
Pan Preparation
- 2 tablespoons butter
- 2 tablespoons beeswax
Canel?s
- 1 cup all-purpose flour
- 1 cup white sugar
- 4 egg yolks
- ¼ cup rum
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon unsalted butter
Directions
Step 1
Make the canel?s: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.
Step 2
Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.
Step 3
Slowly add 1/2 of the hot milk mixture to the canel?s batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.
Step 4
Preheat the oven to 450 degrees F (230 degrees C).
Step 5
Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.
Step 6
Ladle canel?s batter into muffin cups until almost to the top.
Step 7
Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canel?s are very well browned, about 50 minutes.
Step 8
Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canel?s from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.
Chef’s Notes:
You can use 1/8 teaspoon of fine salt instead of 1/4 teaspoon of kosher salt.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 193 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 20% |
Cholesterol83mg | 28% |
Sodium73mg | 3% |
Total Carbohydrate27g | 10% |
Dietary Fiber0g | 1% |
Total Sugars19g | |
Protein3g | |
Calcium56mg | 4% |
Iron1mg | 4% |
Potassium78mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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