The dark, crunchy crust of a cannelé gives way to a delicate, pudding-like center. Cannelés are baked in specially designed three-inch-deep molds made of copper, tin, ceramic, or silicone. If you do not have eighteen molds, bake the cakes in batches.
Recipe information
Yield
makes 18
Ingredients
Preparation
Step 1
In a medium saucepan, bring 2 cups milk, the butter, and vanilla bean and seeds to a simmer over medium heat; cook, stirring occasionally, until butter has completely melted. Set aside to cool slightly; remove and discard bean.
Step 2
In a large bowl, whisk together the egg yolks, sugar, rum (if using), and remaining 2 cups milk. Add the flour and salt; whisk to combine. Add the hot milk mixture to the egg-yolk mixture in a slow, steady stream, whisking constantly. Strain mixture through a fine sieve into a medium bowl. Cover with plastic wrap, and refrigerate for at least 1 day or up to 4 days.
Step 3
Preheat the oven to 350°F. Place molds on a rimmed baking sheet, and coat with cooking spray; freeze for 20 minutes. Transfer molds to another baking sheet, 1 1/2 inches apart. Remove batter from refrigerator and whisk vigorously (batter may have separated while chilling). Fill each mold to 1/8 inch from the top.
Step 4
Bake, rotating sheet halfway through, until cannelés are dark brown and slip easily from their molds with a gentle tap, 1 1/4 to 2 hours. Check by removing a mold from the oven and gently turning out cake to see if it is brown enough. If not, slip cake back into mold and return to oven to continue baking. When done, transfer sheet to a wire rack to cool 15 minutes. Use a kitchen towel to grasp each mold and invert cannelés onto a rack to cool completely. (If necessary, use a small offset spatula to ease them out of their molds.) Cannelés should be served the same day they are baked.
Cannelés how-to
Step 5
The batter for these individual cakes is relatively thin and won’t rise much during baking, so the molds are filled nearly to their tops.
