Source: Bruno Albouze
Taste: 4 (out of 5)
Difficulty: 3 (out of 5)
- 1 cup milk
- 23 g butter
- 1/2 tsp vanilla extract
- 2 egg yolks
- 112 g white sugar
- 60 g all-purpose flour
- 15 g corn starch
- 10 ml rum
- 10 ml Grand Marnier
Total: 6 caneles / canele muffins
1. In a small pot combine milk, vanilla and butter and bring to 180F.
2. In the meantime, in a stand mixer, beat together the egg yolks with the sugar.
3. In a separate bowl, whisk together the flour and the corn starch.
4. Pour the warm milk into the egg yolks while beating to temper the egg yolks.
5. Add the flour and continue whisking / beating, until combined.
6. Add the rum / Grand Marnier.
7. You will get about 1 1/2 cups of batter. In my case it was pretty liquid. Not sure if that was the intention. Let it rest in the fridge for at least 12 hours.
8. I used a silicon mould for 6 muffins (about 1/2 cup each). Preheat the oven to 425F (or 450F in my hypo-energetic oven).
9. Pour about 1/4 cup of batter into each mould (no need to grease when suing silicon.)
10. Bake at 425F for 25 minutes and then at 380F (400F for me) for another 30 minutes.
11. Remove from the oven and let the muffins cool in the moulds. When cool, they will come out very easily.
- I made these twice last week. They taste good, but come out custardy. Caneles should be drier and have a more cake-like texture. I am not sure if this is the fault of the recipe, my oven or the lack of an appropriate mould.
- This blog is called trial and error. I would put this in the error category, unless you want a custard muffin.