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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Preparation Time

  Cooking Time - 50 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Combine milk and vanilla beans in a saucepan; bring to a boil. Remove from heat and let cool to lukewarm, about 10 minutes. | 2. Beat eggs and egg yolks together in a large bowl. Gently stir in confectioners' sugar, flour, and rum. Pour in warm milk mixture, discarding vanilla beans; gently stir until smooth. Cover bowl with plastic wrap and let batter rest in the refrigerator for 24 hours. | 3. Coat fluted molds with butter and freeze until coating is set, about 10 minutes. | 4. Preheat oven to 400 degrees F (200 degrees C). | 5. Remove batter from the refrigerator, uncover, and pour into molds, filling each about 3/4 full. | 6. Bake in the preheated oven until deep brown in color, about 50 minutes. Remove from oven and immediately invert each canele on a wire rack to cool, 30 minutes to 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4 1/4	cups		632.57	49.5686	32.6655	33.9099
vanilla bean pod	3			176.5167	0.0	39.27	0.9917
egg	4			286.0	1.44	25.12	19.02
egg yolk	4			218.96	2.4412	10.7848	18.0472
confectioner sugar	1	package		176.5167	0.0	39.27	0.9917
purpose flour	7	ounces		176.5167	0.0	39.27	0.9917
dark rum	2	teaspoons		176.5167	0.0	39.27	0.9917
butter	3 1/2	ounces	softened	565.5825	25.987	17.672	47.628

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