Canneles

Breakfast of champions?

Well, Nipponnin Is off in Hawaii helping with the grandkids. Not sure if you noticed any of my sense of jealousy in that bland statement. But it is there. Just a little. So, she gave me a recipe and instructions to make this and post it for all of you, her faithful readers. The wikipedia entry for this makes it sound less delicious than I think it is, but I guess beauty is in the eye (or taste) of the beholder and all… And it did give me permission to eat these for breakfast. It is one of my favorites. Besides, this gave me a good excuse to buy a pan. It needs to rest in the refrigerator for 24 – 48 hours so plan ahead.

Recipe and instructions (Print recipe here)

Equipment needed: Cannele molds

• 4-1/4 cups of milk
• 3 Tablespoons unsalted butter
• 5 extra-large egg yolks
• 1 extra-large egg
• 2-1/4 cups sugar
• 2 teaspoons vanilla
• 2 cups unbleached pastry flour
• Nonstick cooking spray

1. Bring 2-1/2 cups of the milk and the butter to a boil in a medium saucepan. Remove from heat and set aside to cool slightly.
   
2. In a large bowl, whisk together the egg yolks, the egg, sugar, vanilla and the remaining milk. Whisk in the flour.
   
   
   
3. In a steady stream add the milk mixture from step 1 – whisking to combine.
   
4. Pour the batter through a fine sieve into another bowl.
   
5. Cover and refrigerate for 24 to 48 hours.
   
6. Heat oven to 400 F. Spray molds with cooking spray and place in freezer for 20 minutes. Place molds about 1-1/2 inches apart on a baking sheet.
   
7. Remove batter from refrigerator and whisk gently. Fill each mold to 1/2 inch from the top. Bake until they slip easily from the mold and are evenly browned, 1-1/2 to 1-3/4 hours.
   

The figs loved the hot weather so we had more than we could eat. I made a few bottles of jam. Love it with fresh bread.

Nipponnin will be back in a couple of weeks. She is still posting her #todaystapas on Instagram, so please look her up there to see what she is up to.