🧁 Canelé

Name: Canelé
Total time: 120 min
Yield: 12
Cuisine: France · Bordeaux
Ingredients: 500 ml milk; 50 g butter; 1 vanilla pod, split; 2 eggs plus 2 egg yolks; 250 g sugar; 100 g flour; 50 ml rum

Origin: France · Bordeaux

174kcal

per serving · 60 g

290kcal

per 100 g

3 gProtein5 g / 100 g

5 gFat8 g / 100 g

28 gCarbs47 g / 100 g

The canelé is a small fluted cake from Bordeaux with a dark, thin, caramelised crust and a soft, custardy centre. The batter is made from milk, flour, eggs, butter and sugar, flavoured with vanilla and rum, and rests for a day before baking in ridged copper moulds. It is eaten at room temperature, often with coffee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: milk, butter, egg

Contains glutenbecause of: flour

Contains dairybecause of: milk, butter

Not keto47 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

flourmilkbuttereggvanillarum

Recipe

12 servings120 min

Ingredients

500 ml milk
50 g butter
1 vanilla pod, split
2 eggs plus 2 egg yolks
250 g sugar
100 g flour
50 ml rum

Method

Bring the milk, butter and vanilla to the boil, then let cool slightly.
Whisk the eggs, yolks and sugar, add the flour, then pour in the warm milk and mix until smooth. Stir in the rum.
Cover and chill the batter for 24–48 hours.
Grease the moulds, fill them almost to the top and bake at 250 °C for 10 minutes, then at 180 °C for about 50 minutes until very dark brown.
Unmould while warm and let cool on a rack.

How to make it lighter

Make mini canelés: they hold the same crust and texture in a much smaller bite.
Treat one canelé as the dessert, paired with an unsweetened coffee.
Use a thin film of butter in the moulds rather than a thick coating.

History

Canelés are a speciality of Bordeaux, and a popular story links them to nuns who are said to have used flour from the docks and egg yolks left over from clarifying wine; this is a legend rather than a documented fact. A brotherhood of canelé makers was set up in Bordeaux in 1985 to protect the recipe. Today they are sold in bakeries across France and abroad.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →