Beth's Canelé Recipe

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is often more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be a cheaper substitute.

rum

🥗Healthier: vanilla extract

💰Cheaper: white grape juice

Vanilla extract adds flavor without alcohol, and grape juice is a budget-friendly alternative.

Preheat the oven to 450°F.

Choose a non-stick carbon steel pan for the canelés.

In a large saucepan, combine 2 cups of milk, the scraped seeds and pod of 1 vanilla bean, 3 tablespoons of butter, and 1/2 cup of white sugar. Whisk until combined and heat until the butter melts.

Let the milk mixture cool slightly, then remove the vanilla pod.

In a large bowl, whisk together 3 egg yolks and 1/2 teaspoon of salt.

Slowly temper the egg yolks with the milk mixture, whisking continuously.

Gradually add 1 cup of all-purpose flour to the mixture, stirring gently to avoid lumps.

Strain the batter into a 4-cup Pyrex pitcher for easy pouring.

Let the batter rest in the refrigerator for 24 to 48 hours.

Grease the canelé molds with baking spray using a pastry brush.

Fill the molds just past three-quarters full with batter.

Bake in the preheated oven at 450°F for 10 minutes.

Reduce the oven temperature to 375°F and continue baking for 30 to 35 minutes until the tops are golden brown.

Let the canelés cool for 30 to 40 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens