Orange Blossom, Lemon, And Cardamom Cannelés
Imagine a delightful twist on the classic French canelé that’s bursting with the flavours of summer in your mouth. These golden morsels are infused with a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canelemold.com.au.
Cooking tools:
- Canele mold
- Microplane
- Kitchen scale
- Fine-mesh sieve
- Cooling rack
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paring knife
- Cutting board
- Stove
- Oven
Ingredients
- 500 ml whole milk
- 2 tablespoons rum
- 1 vanilla bean, split and seeds scraped
- 2 large eggs
- 2 large egg yolks
- 200 g granulated sugar
- 100 g all-purpose flour
- 50 g unsalted butter, melted and cooled
- 1 teaspoon orange blossom water
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cardamom
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