Ingredientes para Canels De Bordeaux French Rum And Vanilla Cakes
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Cómo preparar Canels De Bordeaux French Rum And Vanilla Cakes
- **Day Before:** In a saucepan, combine 500ml whole milk, 1 vanilla bean (split and seeds scraped), and 50g unsalted butter. Bring to a gentle boil. Remove from heat and let cool slightly.
- In a separate bowl, whisk together 200g all-purpose flour and 200g granulated sugar. Add 4 large eggs and 4 large egg yolks. Gradually whisk the flour/sugar mixture into the warm milk, creating a smooth batter.
- Gently mix until completely smooth. Let the batter cool slightly, then stir in 50ml dark rum. Cover and refrigerate for 24-48 hours.
- **Baking Day:** Preheat oven to 250°C (480°F). Generously butter individual ramekins (approximately 100ml capacity), ramekins (or silicone molds), and dust with granulated sugar, ensuring complete coverage of the inner surface.
- Fill each prepared mold ¾ full with batter. Place the molds on a baking sheet.
- Bake at 250°C (480°F) for 5 minutes. Reduce oven temperature to 175°C (350°F) and continue baking for at least 1 hour, or until the tops are deeply caramelized and the cakes spring back when lightly touched.
- Carefully remove the canelés from the molds while still hot. Allow to cool completely on a wire rack before serving.
- Serve warm or at room temperature, optionally paired with a glass of cognac or wine.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
71g
Fat
13g
Carbs
9g
