French Canelés Recipe (Vanilla and Blood Orange)

5 from 2 votes

A canelé has a soft, somewhat bread-like custardy interior with a deeply caramelized, crunchy exterior. Typically rested overnight, its flavor deepens and develops. Its combination of textures makes this my all-time favorite for a custard-based pastry. It's really simple to make. 1-Make the custard 2-Rest overnight 3-Bake!

Note: You can make simple vanilla caneles without the orange, just omit it.

This makes a batch of 6. If you do double the recipe, please see the notes.

This recipe may contain Affiliate links from which I may earn a commission. As an Amazon Associate, I may earn from qualifying purchases.

Servings 6

Prep Time 10

Cook Time 55

Rest Time 12

Total Time 13 5

Equipment

1 Caneles Pan

Ingredients

250 ml Milk
15 g Butter
15 g Heavy Cream for added fat & richness
1 Egg large
65 g Flour (Bread) All-purpose flour is also OK
50 g Sugar
1 tsp Vanilla Extract or Paste
1/2 Blood or Regular Orange Juice and zest
Softened butter to grease the molds

Instructions

Bring the milk, heavy cream, butter and about 1 tsp of orange zest to a boil in a small saucepan.
250 ml Milk, 15 g Butter, 15 g Heavy Cream, 1/2 Blood or Regular Orange
Meanwhile, thoroughly mix the egg, flour and sugar in a medium-sized heat-proof bowl.
1 Egg, 65 g Flour (Bread), 50 g Sugar
Add the boiled milk little by little to the egg mixture, whisking constantly.
Start slow and whisk constantly. You want to temper the mixture, not scramble the eggs.
Add the vanilla and juice from the half of the orange. Strain into another bowl or pitcher and cover.
Straining it will remove the zest and and any small pieces of cooked egg.
1 tsp Vanilla Extract or Paste
Put the covered batter in the fridge overnight (at least 12 hours).
The batter can rest anywhere between 12-48 hours.
Preheat your oven to 475 Fahrenheit or 250 Celsius. Liberally butter the Canelés molds with softened butter. Using a pastry brush to butter the molds.
Note: Check the max temperature allowance for your mold/pan. Some may only go up to 450F, so just pre-heat to the maximum allowed (if not 475F).
Take the batter out of the fridge and whisk a couple of times in case of settling. Pour into the molds to about 3/4 full.
Bake for 10 minutes, then lower the temperature to 350F / 175C and bake for another 55-60 minutes.
Remove the Canelés from the mold immediately and cool. You can flip them out onto a wire rack or counter. You may need to tap the molds to release them. If the bottoms are still light, put them back in the mold and bake again for a few more minutes.

Notes

Doubling the Recipe:

If you want to double the recipe, double all of the ingredients except the egg and replace the heavy cream with 1 full egg yolk instead. So, a doubled recipe will have 1 egg + 1 egg yolk (and no heavy cream).
Mix the egg yolk with the whole egg, sugar, and flour, and continue as normal.

Storing Canelés

Canelés are best enjoyed as close to the bake time as possible, and preferably on the same day they are baked (the crust begins to soften).

However, you can always refresh them in the oven at 300 Fahrenheit / 150 Celsius for a few minutes. An air fryer would also work (temperature depends on your air fryer).

Author: Rena

Calories: 141kcal

Cost: $

Course: Breakfast, Dessert, Snack

Cuisine: European, French

Keyword: Canelés de Bordeaux, Canelés recipe, Cannelés de Bordeaux, Cannelés recipe, French pastry

Nutrition