mardi 15 mai 2012


Recipe summary
Preparation time: 15 minutes
Cooking time: 60 minutes
Yield: 4
  • 1 cup milk
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1/2 cup plus 1 tablespoon sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon rum

  1. Bring the milk and butter to the boil together in a saucepan.
  2. Stir the flour and sugar together in a bowl. Beat the egg and yolk together in a cup, then stir it into the flour mixture.
  3. Next, add the hot milk mixture, whisking smooth. The batter should be thin and lump-free, like crêpe batter.
  4. Stir in the vanilla and rum. Cover the batter and let it sit in the refrigerator for several hours or overnight.
  5. Pour the batter into a mini bundt pan.
  6. Heat the oven to 450°F/230°C. Bake the cannelés 15 minutes. Reduce the oven temperature to 350°F/180°C and continue baking until dark brown, 45 minutes to an hour. The cakes are meant to be quite dark on the outside. Unmould, and cool before serving.

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