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Credit: Keith Jeanminette, Masa’s, San Francisco, Calif.
The National Culinary Review, November 2003


1 fresh vanilla bean, split
4 cups whole milk
Pinch salt
2 ounces butter
1 ounce dark rum
8 ounces whole eggs (5 to 6 large eggs)
2 egg yolks
13 ounces granulated sugar
2 cups all-purpose flour


Method: Melted butter to coat molds (use fluted cannele molds or flexi-pan version). Place vanilla bean and milk in medium saucepan. Simmer for 1 minute. Add salt and butter. Cool to room temperature. Add rum, eggs, and egg yolks. Quickly whisk in sugar and flour. Strain. Let rest 24 hours. Brush cannelle molds with a mixture melted butter. Fill molds with batter 2/3 up sides. Place on double sheet pans to moderate cooking. Bake at 400° F for 40 minutes and unmold while hot. Canneles should be well-browned on outside and cooked on the inside. Let cool for 20 minutes. Serve the same day.


18 (3-ounce) molds


Dessert, The National Culinary Review

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