Cannelés with Rum

Name: Cannelés with Rum
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: 1 1/4 cups milk (300 ml); 2 tablespoons butter (30 g); 1 large egg plus 1 egg yolk; 3/4 cup granulated sugar (150 g); 1 vanilla bean; 2 tablespoons rum; 2/3 cup all-purpose flour (75 g)

mag @cookmag13

Marseille

Delicious little cakes that remind us of our childhood, perfect to enjoy at Christmas or to give as a gift.

mag @cookmag13

Marseille

Delicious little cakes that remind us of our childhood, perfect to enjoy at Christmas or to give as a gift.

Saved

Ingredients

Bake for 1 hour at 420°F (215°C)

Serves 6 servings

1 1/4 cupsmilk (300 ml)
2 tablespoonsbutter (30 g)
1large egg plus 1 egg yolk
3/4 cupgranulated sugar (150 g)
1vanilla bean
2 tablespoonsrum
2/3 cupall-purpose flour (75 g)

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Steps

Bake for 1 hour at 420°F (215°C)

1

Heat the milk with the butter. Add the vanilla bean.
2

In a bowl, beat the eggs with the sugar, then add the flour.
3

Pour the hot milk mixture over the eggs and flour while stirring, then add the rum.
4

Let the batter rest for 1 hour at room temperature.
5

Divide the batter into cannelé molds (6 large or 12 small).
6

Bake for 1 hour at 420°F (215°C).
7

Let cool for a few minutes before removing from the molds.