INGREDIENTS
| 500ml milk
50g butter 1 tsp vanilla paste 250g castor sugar Pinch of salt 2 eggs 2 egg yolks 100g bakers flour 35ml rum |
Melted butter to grease moulds
METHOD
| 1. | Refrigerate or freeze copper canele moulds. |
| 2. | Heat the milk, butter and vanilla together on medium heat, Induction setting 6, until the butter is completely melted, and the milk is just below boiling point. |
| 3. | Place sugar, flour, eggs, rum, and salt in a blender. Blend on a slow to medium speed until mixed. |
| 4. | Slowly incorporate the warm milk and butter. Blend for approximately one minute, or until smooth. You should have a very thin batter. Strain the mix and place in the refrigerator to rest. |
| 5. | After at least 10 minutes, remove the cold moulds from the refrigerator or freezer. Using a pastry brush, thoroughly grease the moulds with the melted butter. Using cold moulds causes the butter to set, applying a thin coating. |
| 6. | Pre-heat the Oven on Fan Plus at 190°C. |
| 7. | Fill each mould three-quarters full with the mix. |
| 8. | Place caneles into the Oven on shelf position 2 and bake for approximately 45-50 minutes, or until very dark. |
| 9. | Once cooked, remove from the Oven and remove the caneles from the moulds, this will give a crispier result and prevent them from sticking. |
APPLIANCE / FUNCTION
Miele
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