French Raisin And Cranberry Rum Cannelés Recipe

French Raisin And Cranberry Rum Cannelés Recipe

Canneles are delicious baked French custard desserts with a caramelized crust that look like mini cakes, they literally melt in your mouth. Try this easy French raisin and cranberry rum canneles recipe.

Where do cannelés come from?

The most common story is that the cannelés were invented by the sisters of the Annonciales convent in the 18th century, as a variant of one of the specialties of the time. 

At the time, it was a small cake of thin dough rolled around a cane stalk and fried in lard. In 1790, the nuns were expelled from the convent. It took 40 years for the recipe to be taken up under the name Millasson. This pastry was baked in a fluted bronze mold. The recipe was then improved over time to what it is today.

Good To Know,

Originally, the canelé was spelled with two “n”, but the second “n” was deleted when the Confrérie du Canelé was created on March 24, 1985.

Ingredients For French Raisin And Cranberry Rum Cannelés:

  • 1 cup Milk
  • 1 Whole egg
  • 1 Egg yolk
  • 50 grams Flour
  • 25 grams Butter
  • 125 grams Brown sugar
  • 1 vanilla pod
  • 1/4 cup  Rum
  • 30 grams Raisins
  • 20 grans cranberries

Instructions For French Raisin And Cranberry Rum Cannelés:

  1. Cut the vanilla pod in half.
  2. In a saucepan, bring the milk to a boil then add the butter and the vanilla pod, scraped seeds + pods. Let cool.
  3. In a bowl, mix together the flour and sugar. Add the whole egg, egg yolk, rum and raisins. Mix well.
  4. Then pour in the milk without the pods. Mix again with a whisk to avoid lumps. The batter should look like pancake batter!
  5. Leave to rest for 12 hours in the fridge.
  6. Preheat the oven to 220 °C , fill the molds to two thirds and bake for about 40 minutes.
  7. Unmold while still hot and enjoy as soon as possible.
  8. Serve and enjoy!
Raisin And Cranberry Rum Cannelés

RAISIN AND CRANBERRY RUM CANNELÉS

Canneles are delicious baked French custard desserts with a caramelized crust that look like mini cakes, they literally melt in your mouth. Try this easy French raisin and cranberry rum canneles recipe.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine French
Servings 6 people
Calories 160 kcal

Ingredients
  

  • 1 cup Milk
  • 1 Whole egg
  • 1 Egg yolk
  • 50 grams Flour
  • 25 grams Butter
  • 125 grams Brown sugar
  • 1 vanilla pod
  • 1/4 cup Rum
  • 30 grams Raisins
  • 20 grans cranberries

Instructions
 

  • Cut the vanilla pod in half.
  • In a saucepan, bring the milk to a boil then add the butter and the vanilla pod, scraped seeds + pods. Let cool.
  • In a bowl, mix together the flour and sugar. Add the whole egg, egg yolk, rum and raisins. Mix well.
  • Then pour in the milk without the pods. Mix again with a whisk to avoid lumps. The batter should look like pancake batter!
  • Leave to rest for 12 hours in the fridge.
  • Preheat the oven to 220 °C , fill the molds to two thirds and bake for about 40 minutes.
  • Unmold while still hot and enjoy as soon as possible.
  • Serve and enjoy!
Keyword baked custard, canelés de Bordeaux, canelle, canneles, cranberries, cranberry canelles, raisin canelles, raisins, rum, rum canneles


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