An il Fustino recipe

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Author: William Sonoma revisions by Laura S. Kirkley

A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust.

Serves: 54



2 cups, milk
2 tablespoons, vanilla extract
2 eggs
2 egg yolks
3 cups, sifted confectioners' sugar
1 tablespoon, dark rum (Because Nun's know how to party!)
4 tablespoons, unsalted butter (1/2 stick) - melted
1 cup, sifted all purpose flour


  1. In a small saucepan over medium heat, warm milk and vanilla
  2. Bring just to a boil, the immediately remove from heat.
  3. Cover and let cool for 20 minutes
  4. Strain milk into a small bowl
  5. In a large bowl, whisk together eggs and yolks
  6. Whisk in confectioners' sugar
  7. Add rum, butter, flour and milk and whisk until smooth
  8. Cover and refrigerate at least 24 hours or up to 4 days
  9. Preheat oven to 400 degrees
  10. Generously brush wells of Cannele' molds with butter and place on baking sheet
  11. Whisk batter until completely smooth
  12. Fill each prepared well three-fourths full of batter
  13. Bake until Cannele' are dark brown and puffed, 30/35 minutes
  14. Immediately invert mold into a wire rack
  15. Allow molds and baking sheets to cool completely, then repeat with batter.

First made by French nuns in the early 14th century, these small, sweet cakes take their name from the molds in which they are baked (Cannele' mean "fluted.")