Learn how to make Canele, a French classic that's rich and tasty. This step-by-step guide is easy to follow, and you’ll have perfect canele in no time. Stick around, and let’s get baking!
Canele is popular year-round, but people love it during holidays like Christmas. If you love this recipe, you might also enjoy my Vanilla Ice Cream Sandwich or Vanilla Bean Ice Cream for a sweet, cooling treat.
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- Vanilla pod
- Egg yolks
- Powdered sugar
See recipe card for quantities.
Preparing Vanilla Milk
Open up a vanilla pod and get the seeds out. Heat milk with vanilla seeds in a saucepan until it simmers. Let it sit.
Mixing Eggs and Sugar
In a different bowl, mix one whole egg, two egg yolks, and powdered sugar. Blend well.
Put in melted butter and rum to the egg mix. Stir until combined.
Toss in the flour and mix it in. Keep stirring.
Pour the warm milk into the bowl. Mix all ingredients. Cover the bowl and put it in the fridge for 24 to 48 hours.
Fill molds with the mix, leaving some space at the top. Bake at 500F for 15 minutes, then lower to 375F for another hour.
Hint: For the best flavor and texture, let the batter rest in the fridge for at least 48 hours before baking.
- For a non-alcoholic version, you can replace rum with orange juice.
- Add a cinnamon stick in the milk for a cinnamon twist.
- Use almond extract instead of vanilla for an almond flavor.
- Canele molds are best.
- If you don't have them, use muffin tins but adjust baking time.
- Store in an airtight container.
- Freezing is not recommended.
Don't skip the resting time; it’s key for the perfect texture.
Yes, use orange juice.
Yes, it’s crucial.
Yes, but it's not the same.
Use muffin tins.
No, best when fresh.
Yes, you can use brandy or bourbon as a substitute for rum. But the flavor will change a bit.
It's highly recommended for the best texture. Shorter times may result in less flavorful Canelés.
Make sure to properly grease the molds before pouring in the batter. If they still stick, let them cool a bit before removing.
It's best to stick to the recipe. Using whole eggs may alter the texture and taste.
This recipe relies heavily on dairy and eggs, so it might be challenging to create a vegan version that stays true to the original texture and taste.
Looking for other recipes like this? Try these:
1 Vanilla pod (seeds)
2 Egg Yolks
220g Powdered Sugar
Step 1 - Canelé Batter
- Remove seeds from vanilla pod.
- Simmer milk and vanilla in a saucepan.
- Let it sit to infuse flavors.
- Whisk egg, egg yolks, and powdered sugar in another bowl.
- Add melted butter and rum.
- Mix in flour.
- Add warm milk.
- Cover, put in fridge for 24 to 48 hours.
Step 2 - Baking
- Fill molds almost to the top.
- Bake at 500°F for 15 minutes.
- Lower heat to 375°F, bake for 1 more hour.
- And you're done! Enjoy your Canelé! 😋
- Wash hands before cooking.
- Store food in clean containers.