Canneles
Ingredients
Instructions
- Combine vanilla bean pod and seeds in a medium saucepan along with butter, cinnamon and 1/4 cup milk. Bring to a boil then remove from heat.
- Whisk egg yolk, egg and sugar until light and fluffy. Add flour, rum and remaining milk, in 2 batches, beating until combined. Add vanilla mixture and beat until combined. Cover and chill overnight. Remove and discard vanilla bean pod.
- Preheat oven to 375°F. Grease 2 - 12-cup mini muffin pans with butter. Divide batter between muffin recesses and cook for about 1 hour, or until cooked through and tops are caramelized. Immediately turn out onto a wire rack to cool.
- Serve canneles upside-down. Dust bases with powdered sugar and decorate with mint and raspberries.
Nutrition & Diet Analysis (per serving)
832
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).