French Caneles -Silicone and Egg Tart Molds

Today I'm baking caneles again using my silicone molds. I also test using egg tart molds with my leftover batter. The result is just as tasty! I doubled my recipe thinking I'll save baking time...but No.😂 I had to double my baking time to get the dark brown crust. Silicone is not the best mold to use but with longer baking time and rotating, you'll get great result!😆😋😋

Using egg tart molds. Need to remove before silicone molds since aluminum get better heating.

Caneles almost done baking. Rotate pan since inner silicone not expose to enough heat

After rising high and falling back down. Help it back down if some get stuck.

Caneles rose really high but should fall back down later

Filled batter little above 3/4 high

Batter after overnight refrigerate. Stir and strain again before baking

Paste like batter without hot milk












Recipe adapted from Bruno Albouze
36-38 medium size. Can use half recipe.

Ingredients

4 cup whole milk (1000 ml)

6 tbsp unsalted butter

2 tsp vanilla extract

6 egg yolks

2 whole egg

2 cup sugar

240 g all purpose flour

6 tbsp cornstarch

3 tbsp Grand Marnier or dark rum

soften butter to brush inside silicone molds

Instructions

1. Place milk and butter in pot and bring to boil. (Keep eyes on milk making sure not over boil)

2. While milk is cooking.  In a bowl whisk together yolks, whole egg, sugar, vanilla, flour and cornstarch to paste. 

3. Once milk boiled, add a small amount into egg mixture. Stir. Adding only a little milk at a time to prevent cooking egg. Gradually add in all the milk while stirring to combine everything together.

4. Add in the Grand Marnier. Let batter cool, cover and refrigerate overnight. Best 24-48 hrs. But if you can't wait then at least 1-2 hrs.(highly recommend overnight)

5. 30 mins before baking, take batter out to let it come to room temperature. Stir and strain with a fine mesh.

6. Brush soften butter to silicone molds. Refrigerate the molds 10 minutes to harden butter.

7. Preheat oven 465F.

8. Place silicone molds on a baking tray. Stir the batter and fill a little above 3/4 of mold but not full.

9. Bake at 465F for 10 mins. Then reduce to 375F for 1 hour ++. These temperatures are for silicone molds. Baking time will be less for copper and steel molds. ++(Since baking so many, require to bake longer 40-50 minutes more to get dark brown crust. Rotate pan and molds in between .

10. Remove caneles from molds and let it cool completely before serving. Caneles get the crispy caramelized exterior once cooled. (If remove and they're not completely dark brown then can put back in oven to continue baking.)

Enjoy!

* The crust only stay crispy for 8 hrs. Leftovers can heat in oven again and cool for the crispy crust again.