An easy at home variety of the wonderfully delicious french Canneles!  I’ve made these a few times now and every time I have to fight myself from eating the entire pan!  I’m working on finding variations to this recipe which i will share after I test a few things!


  • 1 cup milk
  • 2 tablespoons butter
  • 1/2 cup flour
  • 1 tablespoon sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/2 tablespoon rum

heat the milk and butter just to a boil.  while doing this mix the flour and sugar, then add the eggs, then add that mix to the hot milk.   You’re going to want to strain it after this.  It will make a very thin mix, like a crepe batter almost.  Add the extract and rum (or rum extract whatever works yer fancy) and refrigerate it overnight.    Pour it in to mini budnt pans, preferably silicon ones but I have yet to find them.  I haven’t seen any silicon baking sheets as of late! I wonder if they’ve been pulled off the market?  Oh well.  Preheat the oven to 450, bake for 15 minutes.  This makes the outside nice and crunchy.  It will be very dark so don’t be worried about that, its supposed to look near burnt.  After 15 minutes, lower the head to 350 and bake for another 45 minutes.

soft and chewy center!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: