Vanilla Canelés (Print Version)
# Ingredients:
01 -
Half a liter of whole milk.
02 -
Two tablespoons of butter.
03 -
A single vanilla pod.
04 -
A cup of granulated sugar (200g).
05 -
About 100 grams of flour.
06 -
One large egg along with two extra yolks.
07 -
A splash of orange blossom water—just a tablespoon.
08 -
Just a pinch of salt.
# Instructions:
01 -
Split the vanilla pod down the middle and scrape out the seeds. Heat the milk together with the vanilla and butter until it boils.
02 -
Whisk the sugar and eggs until mixed. Gradually add sifted flour, then pour in the warm milk-butter mixture. Stir in the orange blossom water.
03 -
Cover the batter with plastic wrap and put it in the fridge to rest overnight.
04 -
Fill your molds two-thirds of the way. Bake at 240°C for 10 minutes, then lower the temperature to 180°C and bake another 30 minutes until the tops are golden and caramelized.
# Notes:
01 -
Keeps well for up to 4 days at room temperature.
02 -
Can be stored in the freezer for several weeks.