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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The day before: boil the milk with the vanilla and butter. | 2. Take off the heat, allow to cool VERY slightly. | 3. Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk. | 4. Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum. | 5. Place it in the refrigerator for 24 hours to 48 hours maximum. | 6. When you are ready to bake the caneles: preheat the oven to 250C/495°F. | 7. Butter the moulds liberally and then sprinkle some sugar in to the moulds. | 8. Pour the batter in to the buttered and sugared caneles moulds, they should be 3/4 full - NO more. | 9. Place the moulds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quarter hours!) The tops will have a brown crust when they are ready, and they should still be moist inside. | 10. Carefully unmould them whilst they are still hot. Allow them to cool. | 11. Serve with tea or coffee for breakfast, or with a glass of wine or cognac in the late afternoon or evening. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1/2			74.42	5.8316	3.843	3.9894
egg	2			143.0	0.72	12.56	9.51
egg yolk	2		beaten	109.48	1.2206	5.3924	9.0236
vanilla bean	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
rum	3 -4			-	-	-	-
plain flour	1	cup		-	-	-	-
brown sugar	1	cup		836.0	215.798	0.264	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
butter				171.0	7.857	5.343	14.4
sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.