French Caneles
A classic French dessert originating from Bordeaux, these small cakes are made with a rich custard base and a delicate, caramelized crust. They are a traditional treat, typically baked in small copper molds and served warm.
Ingredients
- ●1 1/2 cups Rice Flour
- ●1 cup Granulated Sugar
- ●4 Large Eggs
- ●1/2 cup Sweet Canele Syrup
- ●1/2 cup Unsalted Butter, melted
- ●1/2 teaspoon Pure Vanilla Extract
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Prepare a 12-cup canele mold.
- 3
In a medium bowl, whisk together the rice flour and granulated sugar.
- 4
In a large bowl, whisk together the eggs, canele syrup, and melted butter.
- 5
Add the vanilla extract and whisk to combine.
- 6
Add the dry ingredients to the wet ingredients and whisk until smooth.
- 7
Pour the batter into the prepared mold, filling each cup about 3/4 of the way full.
- 8
Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- 9
Allow the canele to cool in the mold for 5 minutes, then transfer them to a wire rack to cool completely.