California Raisin And Rum Canelé

By Miko Aspiras

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  • 1.

    Sift together flour and cinnamon. Set aside.

    Drain raisins of excess liquid, chop roughly then set aside.

    Rinse a saucepan with cold water and add the milk. Set this over low heat, allowing the milk to simmer.

    Place butter, sugar, flour and salt in the bowl of a food processor. Pulse until combined; pulse once or twice to mix. Add the eggs and process until the mixture begins to lighten.

    With the motor running, quickly and steadily pour hot milk into the batter. Stop the motor, add in the rum, scraped vanilla seeds and vanilla extract. Strain through a fine sieve. Fold in the raisins and leave to cool at room temperature. Cover and refrigerate overnight.

    About 6 to 7 hours before serving, lightly grease the canelé molds with a vegetable oil spray. Set molds on paper towels with the crown side up to avoid the pooling of oil in the crevices. Set molds in the freezer for at least 30 minutes before baking.

    Place chilled molds 1.5 inches apart on a baking sheet. Gently stir or shake the batter. Fill each mold almost to the top, and place them on the lower oven rack. Bake for 2 hours or until canelés are dark brown in color.

    Remove the molds from the oven. Unmold the canelés as quickly as possible by using an oven mitt to grasp a hot mold and then firmly rapping the crown side up against a hard surface to loosen the canelé. Tip out the canelés onto a rack and allow to cool at room temperature for about 1 hour before serving. If you have difficulty removing the canelés from the molds, bake them for 5 to 10 minutes longer, or if necessary, use a toothpick to loosen them.