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By French Oven, The

Batter needs to be made 24-48 hours before baking.
Canelle mould(s) (available online and in good baking shops)
2 cups milk
2 eggs + 2 egg yolks
3 tablespoons butter
1 vanilla bean or  1 teaspoon vanilla extract
1 cup sugar
1 cup flour
1/4 cup rum = dark is best
  1. In a saucepan warm the milk, butter, vanilla and salt on medium heat until the butter melts and the milk starts to simmer.
  2. Remove from heat and allow to cool for 5-10 minutes.
  3. Sift the flour and sugar together in a mixing bowl.
  4. Gently beat the eggs and yolks and pour on top of the flour mixture.
  5. Pour the warm milk on top and whisk all of the ingredients together until you have a smooth batter. Then add the rum.
  6. Now the batter needs to sit covered for at least 24-48 hours in the fridge. Pour the batter mix into the milk bottle before putting in the fridge and it will make filling the moulds much easier
  7. Lift the batter out of the fridge and preheat the oven to 220C.
  8. Ensure the moulds are on a tray to stop them flopping.
  9. Pour the chilled batter into the silicone moulds filling each cup ¾ full. Place in the hot oven. Bake for 15 minutes and then lower the oven temperature to 190C and bake for 45 more minutes.

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