5 (4)



Los Angeles Times

It all started with a pan. It was a dull orange silicone with little fluted hollows, sort of like a muffin tin. It might not have looked like much, but I knew what it could do: turn out canneles, the ... Read more

Total time: 1 hour, 15 minutes, plus 24 hours chilling | Makes about 27
  • 2 1/4 cups sugar
  • 1 2/3 cups unbleached, all-purpose flour
  • 1 (14-ounce) can sweetened condensed milk
  • 3 eggs
  • 2 egg yolks
  • 5 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 2 1/2 cups water
  • 1/4 cup ( 1/2 stick) butter
  • 1/2 cup nonfat dry milk

Step 1The day before you intend to bake the canneles, make the batter: Combine the sugar and flour in a large mixing bowl and whisk to mix evenly. Whisk in the condensed milk, eggs, yolks, rum and vanilla.

Step 2Combine the water, butter and dry milk in a saucepan. Bring to a boil over low heat, whisking occasionally. Whisk the hot mixture into the flour and egg mixture until thoroughly combined. Pass the batter through a fine-meshed strainer into a container; let cool slightly, then cover tightly and refrigerate a minimum of 24 hours, a maximum of 5 days.

Step 3When you are ready to bake the canneles, heat the oven to 400 degrees.

Step 4Remove the batter from the refrigerator and whisk to combine, 1 minute. Fill cannele molds 3/4 full. (If using silicone molds, do not grease; tins should be lightly coated with oil.)

Step 5Bake until the canneles are firm and very dark brown, about 1 hour, changing the position of the pans several times -- back to front and top to bottom during baking. Let sit 5 minutes, then invert onto a rack. Gently pull the sides of the silicone mold out to release the canneles onto a rack. Serve warm.

Note: From Nick Malgieri.


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