Latest posts by Savannah Larsen (see all)
- WEDDING DRESSES, PHOTO BOOTHS, HARRY POTTER & NEWPORT… - September 30, 2016
- ROCK IT LIKE RITA - August 31, 2016
- C’EST LA TEA | SCOTTSDALE, AZ - August 27, 2016
3 Tb butter + more to coat pan
1 cup milk
1 tsp vanilla
1/2 cup flour + more to coat pan
1/2 cup sugar
big pinch salt
2 whole free-range eggs
2 Tb spiced rum
-Preheat oven to 425*F.
-Heat 3 tablespoons of butter, milk and vanilla on low just before boiling.
-Remove from heat and set aside to cool.
-Brush the wells of a mini cupcake pan with butter, then dust with flour.
-Combine dry ingredients (flour, sugar and salt) in a large bowl or pitcher.
-Beat eggs with rum and add to the dry ingredients.
-Drizzle cooled milk + butter into the mix and stir gently to combine.
-Cover and chill in the fridge for at least 30 minutes, even overnight.
-Warm the batter to room temp 15 minutes before baking.
-Pour batter into the wells of the cupcake pan(s) and transfer to the hot oven.
-Do not open the oven door!
-Bake 25 minutes, until fragrant.
-Remove from oven and allow the canelés to rest in the pan 2-3 minutes.
-Use a knife to gently coax them out of the pan and serve.
Canelés are best eaten fresh out of the oven or the same day they are baked.
Some say canelés came about in 18th Century Bordeaux when nuns collected flour that had spilled onto the docks from shipments and baked little cakes in molds nestled in the embers of a fire for poor children. Both the spelling of its name and the particulars of the recipe have morphed since then. The use of beeswax and vanilla is more recent.
French food is a paradox, either elegantly simple or insanely complicated. It’s just too hot and humid to run the big oven now, but after tasting my first canelé, I had to try my hand at making them. While I haven’t invested in the copper molds that give these little cakes their trademark shape, I did put my mini cupcake pans to work in my toaster oven and the results proved absolutely delicious. The crispy, caramel sugar coating breaks gently under the tooth, giving way to a spongy, almost custard-like center, a sweet little thing.
The sweetest things come in small packages, after all. A love note in your pocket on Ordinary Tuesday, a treasure in a small velvet box, a sleepy little bundle with a sweet face and buttery canelés from your very own kitchen. Such is the timeline to my happiness. I hope history repeats itself over and over again.