Though relatively hard to find in the US, Caneles are a specialty of the Bordeaux region, but these delicious little cakes are found everywhere in France---from jewel box pastry shops to train stations. Their caramelized crunchy shell reveals a creamy heart of vanilla and rum. Traditionally, they are made in small, specially shaped copper molds but chefs today use silicone ones. I had one of these copper molds as a kid but used it for my famous mud pies. Little did I know!
Preheat oven to 450 degrees
Makes about 15 Caneles
2 cups whole milk
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter
3 eggs
3 tablespoons dark rum
1 ½ cup granulated sugar
¾ cup all-purpose flour
1 teaspoon orange zest
1/8 teaspoon salt
Butter for greasing molds, about 4-5 tablespoons
Mold: use a 12 to 16 "caneles" or other mini fluted baking pan (about 4 ounces each)
Batter:
1. Heat the milk and vanilla bean in a saucepan over medium heat until small bubbles appear. Cool and refrigerate overnight. Remove vanilla bean
2. In a blender or mixing bowl add melted butter, eggs and sugar and mix well. Add flour and milk and continue to blend smooth. Stir in rum and a small pinch of salt and orange zest.
3. Chill covered for 24-48 hours.
Baking:
1. Thickly butter the molds and chill until the butter is set.
2. Whisk the batter again until smooth and ladle into the mold until about ¾ full.
3. Bake in hot oven (be sure it has preheated to 400) until they are dark but not burnt about 45 minutes. Depending on your oven the, caneles may require additional baking time to get the desired caramel color and texture.
4. Unmold onto a cooling rack (wait for about ten minutes first if you're using silicon molds) and serve slightly warm or at room temperature.
Caneles
