It’s what is on the table for this morning’s repast. But……what is it??? It’s a carmelized custardy piece of heaven!!!! And, because ‘they’ say a picture is worth a thousand words……. Trust me……there were more!!!!! Ummmm……well……I was a tad lax in grabbing the camera. The special tartlette form is found here and, yes, they’re supposed to be copper and the insides brushed with melted beeswax before pouring the batter in BUT let’s get real!!! This is what I use…….
And it works great (sprayed/brushed with oil)!!!!!!
The recipe I follow is this one (found here). The time MUST be lengthened to 1 hour and 20 minutes on the lowest rack setting in your oven. Check your oven temp for accuracy! I cut the recipe to 1/3 and it makes 7 (this is done for waistline safety!!!!).
Makes 18 to 24 depending on your molds
750 milk (2 1/2 cups)
50 gr butter (2 TB)
3 eggs plus 3 egg yolks
200 gr granulated sugar (1 cup)
1 Tb vanilla extract
1/4 cup rum
155 gr flour (1 1/4 cups)
In a saucepan, bring the milk to a simmer, add the butter cut into dices. Mix well and let cool to lukewarm. In a bowl, mix the eggs, egg yolks, sugar and vanilla and whisk until foamy. Slowly add the rum and flour. Add the milk slowly and whisk until smooth. Pass it through a sieve if necessary. Let the batter rest in the fridge for a few hours or overnight. When the batter has rested, preheat the oven to 375F, position a rack in the center. Divide the batter evenly among the canneles molds, generously coated with cooking spray or well oiled if you use copper. Bake for 35-45 minutes. The will be scortching hot right out of the oven, so let them cool 20 minutes or so before enjoying them.
So…..check out Amazon and the rest will be an amazing eating experience!!!! Til next time, I hear a cannele beckoning…………….