As pretty as the canelés look, the flavor of these bite size cakes is the best part. It is a combination of cake and custard, a heavenly vanilla-scented hybrid. The batter needs 24 hours in the fridge to thicken, giving the canelés their creamy texture. While using a canelé silicone mold would be best, (available at Bonjour Cuisine shop) you could try a small or medium size muffin tin and adjust the cooking time depending on the size of the mold.
Tea time canelés
- 1 1/4 cups 2% milk
- 1 tablespoon salted butter, cut into small pieces
- 1 vanilla bean
- 1/2 cup white all purpose flour, sifted
- 1/2 cup plus two tablespoons granulated sugar
- 1 large whole egg
- 1 large egg yolk
- Butter spray or melted butter
In a small saucepan, bring the milk and pieces of butter to a simmer over low heat. Cut the vanilla bean down the middle and scrape the seeds with a knife into the saucepan. Simmer for 5 minutes.
In the meantime, sift the flour into a large bowl, as well as the sugar. Add the egg and the egg yolk, and stir well to combine, using a large spatula. Don't worry if the mixture becomes lumpy, it will become smooth again once you add the milk. Slowly add the heated milk and butter, and stir until completely smooth. Let the batter come to room temperature and place in the refrigerator for 24 hours.
Preheat the oven to 475 F.
Use butter spray or melted butter to generously coat the canelé mold. Place the mold in the freezer for 5-10 minutes until the butter becomes hard.
Place the mold on a sheet tray and fill each cavity with the batter.
Bake the canelés at 475 for 4 minutes, then reduce the temperature to 360 F and bake for another 55-65 minutes, until golden brown.
Unmold the canelés on a cooling rack.