Callie N.: "This was a true authentic rum custard canneles re…" Read More
8Ingredients
550Calories
90Minutes

This whimsical, French pastry is sure to impress! Flavored with rum and vanilla, this pastry offers a surprising soft custard center and a thick caramelized crust. You will need a custard mold and essence extract, which give canneles their unique shape and distinct French flavor. Mix wet and dry ingredients in separate bowls and combine well. Refrigerate mixture for one hour, then transfer to custard mold and bake about 10 minutes. Serve warm.

Ingredients

  • 0.5 liters milk
  • 1 vanilla bean
  • 50 grams butter
  • 100 grams flour
  • 250 grams sugar
  • salt
  • 2 whole eggs
  • 1 tablespoon essence

Directions

  1. Add the milk, vanilla bean, and butter to a bowl.
  2. In another bowl, add the flour, sugar, egg, and a pinch of salt.
  3. Add the milk mixture to the sugar mixture and mix well until it reaches a liquid consistency.
  4. Add the rum and stir. Place in the in refrigerator for 1 hour.
  5. Preheat the oven to 200 degrees Celsius and lightly oil custard molds.
  6. Fill each mold until 1 centimeter from the top and cook for about 5 minutes.
  7. Lower the temperature to 180 C and continue baking until the top turns a golden brown.
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NutritionView more

550Calories
Sodium17%DV400mg
Fat25%DV16g
Protein24%DV12g
Carbs30%DV90g
Fiber3%DV<1g

PER SERVING *

Calories550Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat9g45%
Trans Fat
Cholesterol145mg48%
Sodium400mg17%
Potassium360mg10%
Protein12g24%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate90g30%
Dietary Fiber<1g3%
Sugars71g142%
Vitamin A
Vitamin C
Calcium
Iron

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

Reviews(1)

Yummly User
Callie N. 7 Jun 2015
This was a true authentic rum custard canneles recipe. It reminded me of the ones my mom used to make when I was a little girl. When husband took his first bite you could tell he was instantly in love. I cannot wait to make this 4 star recipe again.