Caneles are a specialty of the Bordeaux region. They are so very addictive, they are firm and eggy on the inside and slightly crunchy on the outside. Whipping up the batter that makes a canele is so easy; milk, a lot of sugar, flour, a little rum, vanilla and butter and you let the batter rest for at least a day or two. The difficulty lies only in the baking, the oven is a very hot one, 400 F, so how do you get the inside cooked without turning the outside into charcoal. Therein lies the challenge that I am still having trouble with, I won’t give up. One of these days I will figure it out.
I made them for the Historical society. I have some left over batter so tomorrow I will bake the rest for the baby boy and my hubby.