Cannelés: Bordeaux caramel cup cakes

Just like angkukueh or mooncakes, cannelés (pronounced 'can-ner-lay') are not considered cannelés when they are not made with the right mould. A cannelé mould is somewhat like that of a normal cupcake, except that it has a smaller diameter, and dodecagon in shape. And a real traditional one has to be made of copper.

A specialty of Bordeaux, they are said to be created by nuns. Commonly found in French patisseries, they can be eaten for breakfast, tea or as dessert.

My first experience with cannelés was in Bordeaux Bakery in Wellington. It was good, although exactly how, I can't remember. But I was determined to make my own, even if I do not have the mould.

Alas, by a twist of fate, Rémi snatched the task of making cannelés from me as I was preparing the prawns.

Anyway, here's our recipe from Camille's cookbook, even though we use a normal tartlet tin, and omitted Rum from the recipe. It's still yummy, best eaten hot, when the caramel crust makes the outside chewy while the inside remains moist and custard-like.

Cannelés
Makes about 10

250ml milk
1 egg + 1 egg yolk
50g flour
125g sugar
25g butter + a very generous amount for greasing the mould
25ml rum
vanilla essence
pinch of salt

Mix the milk, vanilla essence and melted butter.

Meanwhile, mix the flour, sugar and then add the eggs at once. Then pour the milk mixture, and mix until smooth and fluid.

Let the mixture cool down before adding rum. Refrigerate for one hour.

Preheat oven at 180C. Grease the mould with generous amount of butter. Bake for about an hour, or until the crust is dark brown in colour. Our baking time is about half an hour. You may have to adjust the temperature of the oven if you find it browning too fast.