Canelés de Bordeaux

4.5
(25)
17 Reviews
15 Photos

Canelés are small French custard cakes with a crispy crust. They're traditionally baked in special fluted molds, but I improvised with a muffin tin and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic caramelized exterior.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 4, 2024
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Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Additional Time:
5 mins
Total Time:
1 hr 35 mins
Servings:
12
Yield:
12 canelés
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Ingredients

Original recipe (1X) yields 12 servings

Canelés:

  • 1 cup all-purpose flour

  • 1 cup white sugar

  • 4 large egg yolks

  • ¼ cup rum

  • 1 teaspoon vanilla extract

  • ¼ teaspoon kosher salt

  • 2 cups whole milk

  • 2 tablespoons unsalted butter

  • 1 teaspoon unsalted butter

Pan Preparation:

  • 2 tablespoons butter

  • 2 tablespoons beeswax

Directions

  1. Make the canelés: Mix flour, sugar, egg yolks, rum, vanilla, and salt together in a mixing bowl with a spatula, smearing until a smooth paste forms. Continue mixing until flour is fully incorporated.

  2. Combine milk and 2 tablespoons plus 1 teaspoon butter in a saucepan over medium-high heat. Bring to a simmer, then immediately remove from the heat.

  3. Slowly add 1/2 of the hot milk mixture to the canelés batter, whisking quickly to avoid cooking the egg yolks. Slowly whisk in remaining milk mixture until batter is smooth and thin.

  4. Preheat the oven to 450 degrees F (230 degrees C).

  5. Prepare a 12-cup muffin pan: Melt butter and beeswax in a skillet over medium heat. Remove from the heat, then stir with a pastry brush. Generously brush the bottom and sides of each muffin cup.

  6. Ladle canelés batter into muffin cups until almost to the top.

  7. Bake in the preheated oven for 10 minutes. Reduce the heat to 375 degrees F (190 degrees C), and continue baking until canelés are very well browned, about 50 minutes.

  8. Remove from the oven and cool in the pan for 5 minutes. Run a thin blade around the sides and carefully loosen canelés from the cups. Invert onto a cooling rack. Let cool completely to room temperature to create a crispy surface.

Chef's Notes

You can use 1/8 teaspoon of fine salt instead of 1/4 teaspoon of kosher salt.

Greasing the muffin tins with the beeswax and butter mixture is essential in achieving the classic texture and crispy exterior. Use only pure food-grade beeswax without any additives.

These only stay crispy for about eight hours. So consider this fair warning if you plan to make them a day ahead. I've never tried to re-crisp them.

79 home cooks made it!

Nutrition Facts (per serving)

193 Calories
7g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 193
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 83mg 28%
Sodium 73mg 3%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 19g
Protein 3g 7%
Calcium 56mg 4%
Iron 1mg 4%
Potassium 78mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.