I’m definitely going to have to go back to France to buy some of these. They are so cute! I’ve never had them before so I’m not sure how they’re supposed to taste, but they taste good none the less! They’re about an inch big, if that. And, because I made too much mixture, I decided to use my financier tray and ramekin dishes as well, even though financiers are made with egg whites, whilst caneles are made with egg yolks.
I know they’re pale – they could have done with longer in the oven, but I didn’t know that until I took them out of their moulds. However, the ramekins went nice and brown all over and they were in for less time than the rest!
- 500ml milk
- 230g granulated sugar
- 150g plain flour
- 50g unsalted butter
- Vanilla pod
- 2 tbsp brown rum
- 2 egg yolks
In a pan, melt the butter and, once melted, pour in the milk and bring to the boil (be careful not to let it bubble over!). Once brought to the boil, pour into a large bowl. In a small bowl, whisk together the egg yolks and add them to the milk mixture and whisk to combine. Let cool.
In a separate bowl, mix together the flour, sugar and rum so that there are no lumps. Once the milk mixture has cooled, add the flour mixture in batches whilst stirring continuously.
Take your vanilla pod, cut down the length of it and scoop out the seeds, before putting it in your mixture. Cover the bowl and place in the fridge overnight.
The next day, take your mixture out of the fridge, remove the vanilla pod and bring to room temperature. Preheat your oven to 180C. Butter your moulds. Stir the mixture to get rid of any lumps that may have formed overnight and pour your mixture into the moulds.
For the financiers, cook for 40 minutes; the ramekins took about an hour and the caneles themselves tool 1 hour and 10 minutes. Once taken out the oven, remove them from their moulds and let them cool completely (removing them from their moulds helps to harden the crusts).