Cannelés

Name: Cannelés
Yield: makes 18
Ingredients: 4 cups milk; 7 tablespoons unsalted butter, cut into small pieces; 1 vanilla bean, split lengthwise and seeds scraped; 4 large egg yolks; 4 cups confectioners’ sugar; 2 tablespoons dark rum (optional); 1 1/2 cups all-purpose flour; 1/2 teaspoon salt; Nonstick cooking spray

January 24, 2012

The dark, crunchy crust of a cannelé gives way to a delicate, pudding-like center. Cannelés are baked in specially designed three-inch-deep molds made of copper, tin, ceramic, or silicone. If you do not have eighteen molds, bake the cakes in batches.

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