Canelés, one of our favorite sweets, are soft bites of flan baked in a special mold, yielding a crispy caramelized shell that leaves you wanting another. Furthermore, they look absolutely irresistible. You’ll need to plan ahead, as the batter needs to sit in the refrigerator for a day or two before being baked.
Ingredients
- 4 cups whole or 2% milk
- 6 tablespoons butter
- 1 bay leaf
- 1 vanilla bean pod seeds scraped
- 4 egg yolks
- 4 cups confectioners’ sugar
- 2 tablespoons pommeau or apple brandy
- 1½ cups cake flour
- 1⁄2 teaspoon salt
- 2 small apples, peeled, cored, and diced
- 1⁄2 teaspoon ground cinnamon (optional)
How to Make It
- Combine 2 cups of the milk, the butter, the bay leaf, and the vanilla bean seeds in a small saucepan over low heat. Warm until the butter melts, about 5 minutes. Turn off the heat and let the liquid cool for 5 minutes. Remove the bay leaf.
- Combine the egg yolks, sugar, pommeau, and remaining 2 cups milk in a medium bowl and whisk to combine. Add the flour and salt and stir to combine.
- Slowly pour the warm milk and butter mixture into the flour mixture, stirring continuously. Transfer the mixture to a pitcher and refrigerate, covered, for 24 to 48 hours. This step is crucial, as it allows the flour to hydrate.
- Preheat the oven to 425°F (220°C). Chill the canelé molds (see note) in the freezer for 30 minutes.
- Remove the batter from the refrigerator and let it come to room temperature. If some separation has occurred, gently whisk to combine.
- Combine the apples and cinnamon, if using, in a medium bowl and toss together.
- Place the chilled molds on a baking sheet and spray or rub them with olive oil. Fill each mold with batter up to about 1∕8 inch from the top. Place a small spoonful of apples on top of the batter in each mold unit (it’s okay if they sink).
- Bake for 5 minutes, then reduce the heat to 375°F (190°C) and bake for 11⁄2 hours, or until the canelés are caramelized (deep brown) on the outside. Turn the trays around halfway through the baking time.
- Let the canelés cool before releasing them from the molds. They are best eaten the same day, but they freeze well and can be served after being defrosted in a 350°F (180°C) oven for 5 to 10 minutes.