Caramelized French Canelés With Soft Custardy Centers

Prep Time: 30 minutes
Chill Time: 1 hour (or overnight)
Cook Time: 30 minutes
Total Time: 2 hours

Caneles are the tricky French pastry with a near-black shell and a custardy middle, and the batter needs a long rest to get there. I chill it overnight so the inside bakes soft while the outside darkens.

This French Canelés recipe involves a simple batter made with eggs, milk, sugar, and vanilla, which is baked in specially designed molds to create the characteristic shape and flavor.

Delicious Caramelized Canelés with Custard Centers

These caramelized French canelés are known for their rich flavor and unique texture. They take about 2 hours to prepare and chill, plus about 1 hour to bake, yielding approximately 12 canelés that are perfect for sharing.

Ingredients

1 cup whole milk
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 cup rum (or other spirit)
4 tablespoons unsalted butter (melted)
1 tablespoon beeswax (optional, for greasing the molds)
Pinch of salt

Instructions

Prepare the Molds: If using beeswax, melt it and brush it inside the canelé molds to ensure easy release. Alternatively, grease the molds with butter.
Make the Batter: In a saucepan, combine the milk and butter over low heat until melted. In a mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. Gradually mix in the melted milk and butter, then fold in the flour and rum until smooth.
Chill the Batter: Cover the batter and refrigerate for at least 1 hour, or overnight for best results.

Preheat the Oven: Preheat your oven to 425°F (220°C). Place the filled molds on a baking sheet for easier handling.
Fill the Molds: Pour the chilled batter into the prepared molds, filling them about three-quarters full to allow for rising.
Bake: Bake in the preheated oven for 25-30 minutes or until the canelés are deep brown and firm to the touch. They should have a caramelized crust and a soft interior.