Recently I had the privilege of being able to sample a, (the most simplest in nature but bursting with taste) pudding like no other. Popularly known by its French name, Caneles de Bordeaux, I have rechristened them “French Vanilla cakes” for the most amount of work I would like to indulge in is not trying to pronounce its name but rather consuming it in large quantities. These French vanilla cakes leave you pleased; this dessert grabs your culinary senses and leaves you speechless by its delectable qualities.
There are no lashings of chocolate or cream, they are not dotted with silly nuts or fussingly accompanied by some compote. It just stands alone, uncomplicated, simple and leaves you to judge for yourself the depth of flavour it has to offer. These French vanilla cakes are a definite must try.
Ingredients
1/2 litre milk
2 whole eggs, plus
2 egg yolks, beaten
1/2 teaspoon vanilla extract
3 -4 tablespoons rum
1 cup plain flour
1 cup light brown sugar
2 tablespoons butter
butter, for greasing
sugar, for sprinkling
Method
The recipe requires that you make the mixture a day before. I feel if using the rum it might be best to leave it overnight otherwise just a couple of hours would also do. Boil the milk with the vanilla and butter.
Take off the heat, allow to cool VERY slightly. Mix the flour and sugar together, then add the eggs and egg yolks, pour this mixture in the hot milk.
Gently mix in order to obtain a fluid and smooth mixture, like a pancake batter, let it cool, then add the rum.
Place it in the refrigerator for at least 2 hours.
When you are ready to bake the cakes preheat the oven to 250C/495°F.
Butter the molds liberally and then sprinkle some sugar in to the molds.
Pour the batter in to the buttered and sugared molds, they should be 3/4 full - NO more.
Place the molds on a baking sheet, and cook on high for 5 minutes, then lower the temperature to 175C/350F and continue cooking for 1 hour at least. (It depends on your oven, it can take up to 1 and a quartre hours!)
The tops will have a brown crust when they are ready, and they should still be moist inside.
Carefully unmold them whilst they are still hot.
Allow to cool.
Text by Mayuri Jayasinghe
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