338 – Canelés De Bordeaux – French custard cake recipe / كيكة المينى كاسترد الفرنسية
- 2 cups (500 ml) milk
- 3 1/2 tablespoons (50 grams) butter
- 1 teaspoon vanilla extract
- 3/4 cup (100 grams) all-purpose white flour
- 1 1/4 cups (250 grams) white granulated sugar
- Pinch of salt
- 2 whole large eggs + 2 egg yolks
- Extra butter for the mold
Step 1: Preparing the Batter
1- In a saucepan, combine the milk and butter. Cook on medium heat until the milk reaches a boiling point.
2- In the meantime, sift the flour into a large bowl.
3- Add the sugar and the pinch of salt. Mix.
4- Add the 2 eggs and the 2 eggs yolks to the flour mixture. Mix well with a whisk until you get a very smooth batter.
5- Remove the milk from the heat and add the vanilla extract. Let the milk mixture cool down a bit (for 5 minutes).
6- Whisk the milk mixture into the flour and egg mixture. First add a little bit while mixing, for the eggs to warm up, then keep adding the milk mixture a little bit at time, while mixing vigorously.
7- Cover the batter with a plastic wrap and put in the fridge for at least 1 hour (and up to 12 hours) before baking.
Step 2: Preparing the Molds
1- You need Canneles molds – but if you do not have them, you can use regular molds.
2- Brush the molds with melted butter, then place them in the fridge for 30 minutes for the butter to stick.
3- If you are using silicon molds, place them on the baking rack before filling them so it’s easier to move them.
4- Fill the molds 3/4 full with the batter.
Step 3: Baking the Canneles
1- Preheat your oven at 500 F which is 260 C degrees
2- Bake for 10-15 minutes at this high temperature to get the brown caramelized crust
3- Then, reduce oven temperature to 360 F / 180 C and bake for around 1 hour
4- The canneles will have a deep brown crust around them. When done, remove them from the mold when still hot and let them cool down. You can eat them warm or cold. They are even better the next day!!!!