Place the milk and vanilla powder / rhum in a pan and warm up the milk, avoid bringing to a boil.
Beat the eggs with a whip and add the dry ingredients. Whip until the blend is homogeneous. Add slowly and little by little the warm milk until smooth.
Refrigerate for an hour
Oven at 405F
Pour the mix in each mold, fill to half.
Let bake for 20min
Drop the temperature to 320F and let bake for an hour.
Let cool down and use the handle of a teaspoon to peel off the cannelé from the sides. Gently detach it from the bottom and place them upside down to cool on some parchment paper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 26 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 82.1mg||25 %|
|Sodium 40.3mg||1 %|
|Potassium 69mg||2 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 21.8g|
|Protein 3.5g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 126
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