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Delicious French pastries infused with Demijohn spiced rum liqueur!
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CraftyCat added Spiced Rum Canelé to Sweets
19 Mar 00:36
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Chuckee added Spiced Rum Canelé to Recetas/Recipes
07 Aug 03:13
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03 Jul 20:05
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Marie M. commented on Spiced Rum Canelé
03 Jul 19:54
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18 Jun 18:10
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11 Jun 22:03
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Carla B. commented on Spiced Rum Canelé
11 Jun 15:33
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Step 1Begin warming the milk in a sauce pan.
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Step 2Add the butter and vanilla.
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Step 3Stir over a gentle heat until the butter has melted and then remove from the heat.
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Step 4Crack the egg into a bowl and add the extra egg yolk.
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Step 5Whisk the sugar and cinnamon into the eggs.
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Step 6Sift in the flour and salt.
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Step 7Gently stir in until smooth.
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Step 8Add the spiced rum liqueur.
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Step 9Leave the milk to cool until just warm and then stir into the eggs.
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Step 10Cover with clingfilm and refrigerate for at least 24 hours - I left mine for 2 days.
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Step 11To make these pastries you'll need a canele mould. I'm using a silicon mould but if you're using copper moulds, make sure to grease them.
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Step 12Preheat the oven to 200'C and fill the moulds with batter.
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Step 13Bake at 200'C for 10 minutes before reducing the heat to 180 and baking for another 30 minutes. Leave to cool before removing from their moulds.
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Step 14Before serving, pour a little spiced rum into the cavities of each canele.
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Step 15Decorate with icing sugar or sprinkles.
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