Canels De Bordeaux French Rum And Vanilla Cakes Recette

Indulge in the magic of Canelés de Bordeaux! These iconic French pastries boast a gloriously crunchy, caramelized exterior and a soft, custard-like interior infused with the warm embrace of vanilla and rum. This recipe, honed over 300 years, unlocks the secrets to creating these exquisite little cakes, perfect for an elegant dessert or a sophisticated afternoon tea. Their dark, almost black, glossy exterior and bittersweet flavor profile create an unforgettable contrast. While traditionally baked in hard-to-find copper molds, this recipe adapts easily to readily available alternatives. Prepare to impress your friends and family with these delectable treats, soon to rival crème brûlée in popularity!

Préparation 60 min

Cuisson 1520 min

Calories 180 kcal

Protéines 7g

Note Soyez le premier

Canels De Bordeaux French Rum And Vanilla Cakes

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Canels De Bordeaux French Rum And Vanilla Cakes

500ml whole milk
4 large eggs
4 large egg yolks
1 vanilla bean, split and scraped
50ml dark rum
200g all-purpose flour
Not used in recipe
50g unsalted butter
200g granulated sugar
1/2 teaspoon salt

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Comment préparer 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

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Questions fréquentes

Combien de temps faut-il pour préparer Canels De Bordeaux French Rum And Vanilla Cakes ?

Canels De Bordeaux French Rum And Vanilla Cakes prend environ 1580 minutes du début à la fin — environ 60 minutes de préparation et 1520 minutes de cuisson.

Combien de calories contient Canels De Bordeaux French Rum And Vanilla Cakes ?

Canels De Bordeaux French Rum And Vanilla Cakes contient environ 180 calories par portion, avec environ 7 g de protéines, 9 g de glucides et 7 g de lipides.

De quels ingrédients ai-je besoin pour Canels De Bordeaux French Rum And Vanilla Cakes ?

Les principaux ingrédients de Canels De Bordeaux French Rum And Vanilla Cakes sont Milk, Eggs, Egg Yolks, Vanilla Beans, Rum, Plain Flour. Consultez la liste complète avec les quantités ci-dessus.