Print

Crispy Brown Butter Canelé Recipe with Rum Vanilla Glaze

crispy brown butter canelé - featured image
Print Recipe

This recipe delivers canelés with a crispy, caramelized crust and a tender, custardy center, enhanced by a nutty brown butter batter and a smooth rum vanilla glaze.

Ingredients

  • Whole milk – 2 cups (500 ml), warmed
  • Unsalted butter – 7 tbsp (100 g), browned and cooled slightly
  • Granulated sugar – 1 1/4 cups (250 g)
  • All-purpose flour – 3/4 cup (100 g), sifted
  • Large eggs – 2, plus 2 egg yolks (room temperature)
  • Vanilla bean – 1, split and seeds scraped (or 1 tsp pure vanilla extract)
  • Dark rum – 2 tbsp
  • Salt – a pinch
  • Powdered sugar – 3/4 cup (100 g), sifted (for glaze)
  • Dark rum – 2 tbsp (for glaze)
  • Vanilla extract – 1 tsp (for glaze)
  • Water – 1-2 tbsp (for glaze, to adjust consistency)

Instructions

  1. Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently as it foams and begins to brown, watching carefully so it doesn’t burn. Once it turns a deep amber color and smells nutty (about 5-7 minutes), remove from heat and let cool slightly.
  2. Warm the Milk: In a separate saucepan, gently warm the whole milk with the scraped vanilla bean seeds and pod until just below simmering (around 176°F / 80°C). Remove from heat and let infuse for 10 minutes. Remove the vanilla pod.
  3. Mix the Batter: In a large bowl, whisk together granulated sugar, sifted flour, and salt. In another bowl, beat the eggs and egg yolks until combined. Slowly add the warm milk (without the pod) to the eggs, whisking constantly to temper. Then add the brown butter and rum, mixing gently until smooth. Gradually fold the wet ingredients into the dry mixture until fully combined. The batter will be thin.
  4. Chill the Batter: Cover the bowl with plastic wrap and refrigerate for at least 24 hours, ideally 48 hours. This resting period is crucial for developing the canelé’s texture.
  5. Prepare the Molds: Before baking, preheat your oven to 425°F (220°C). Generously butter or grease the canelé molds (using softened butter or beeswax if using copper molds). Pour the batter into the molds about 3/4 full. Don’t overfill; the batter will rise slightly.
  6. Bake Initially: Place the molds on a baking sheet and bake at 425°F (220°C) for 15 minutes to jump-start caramelization of the crust.
  7. Lower the Temperature: Reduce oven temperature to 350°F (180°C) and bake for another 45-50 minutes until canelés are deeply golden brown with a crunchy crust. Cover loosely with foil if edges brown too fast.
  8. Cool: Remove from oven and let cool in molds for about 10 minutes before unmolding. Transfer to a wire rack to cool completely, allowing the crust to crisp further.
  9. Make the Rum Vanilla Glaze: Whisk together powdered sugar, rum, vanilla extract, and water (start with 1 tbsp, add more if needed) until smooth and pourable.
  10. Glaze and Serve: Drizzle the rum vanilla glaze over cooled canelés just before serving.

Notes

Resting the batter in the fridge for 24-48 hours is essential for the best texture and flavor. Use quality unsalted butter for browning and a good dark rum for depth. Season copper molds well with beeswax or butter for non-stick surface. If canelés are too soft inside, extend baking time slightly or check oven temperature accuracy. The glaze should be applied just before serving to avoid dissolving the crust.

Nutrition

Keywords: canelé, brown butter, rum vanilla glaze, crispy crust, custard dessert, French pastry, easy dessert, baking

Find it online: https://tastypierecipes.com/crispy-brown-butter-canel-e-recipe-with-rum-vanilla-glaze-easy-and-perfect/