I have a new foodie obsession, and it’s called Elizabeth Street Café. This French-Vietnamese restaurant has been open for several months now, but I hadn’t yet made it by despite the fact that multiple friends had told me it was so up my alley. Well, that all changed after Adam & I went to lunch there a couple Fridays ago…and now I can’t stop myself from going back again and again (to the tune of 3 times in a 10-day period.) On Saturday, Adam and I capped off a trip to the farmers market with a stop at ESC, and while we were munching on almond croissants and breakfast baan mì, we ran into my friend Andrea who said we couldn’t leave without trying the canelé. Since Andrea also happens to be a pastry chef, I decided to take her word for it and ordered two packed up to-go. Thanks to their crunchy, caramelized crust that gives way to a custard-y center… with coffee, these definitely make the cut as one of my new fave afternoon indulgences. Keep reading for the canelés recipe I can’t wait to try out this weekend (if I’m not already back for my fix at Elizabeth Street, that is…)
*a canelé mold is a necessity for these. After doing a bit of research, it sounds like silicone is the way to go. I’m going to check out this one.
- 2 cups milk
- 2 vanilla beans, halved lengthwise
- 2 eggs
- 2 egg yolks
- 3 cups sifted confectioners’ sugar
- 1 Tbs. dark rum
- 4 Tbs. (1/2 stick) unsalted butter, melted,
plus more for brushing
- 1 cup sifted all-purpose flour
- In a small saucepan over medium heat, warm the milk. Using the back of a knife, scrape the seeds from the vanilla beans and add the seeds and beans to the milk. Bring just to a boil, then immediately remove from the heat. Cover and let cool for 20 minutes. Strain the milk into a small bowl.
- In a large bowl, whisk together the eggs and egg yolks. Whisk in the confectioners’ sugar. Add the rum, the 4 Tbs. melted butter, the flour and the cooled milk and whisk until smooth. Cover and refrigerate for at least 24 hours or up to 4 days.
- Preheat an oven to 400ºF. Generously butter an 18-well silicone cannelé mold and place on a baking sheet.
- Whisk the batter until it is completely smooth. Fill each prepared well three-fourths full of batter. Bake until the cannelés are dark brown and puffed, 40 to 45 minutes.
- Immediately invert the mold onto a wire rack and remove the cannelés, using a toothpick to gently loosen them, if needed. Let the mold and the baking sheet cool completely, then repeat with more melted butter and the remaining batter. Makes about 54 cannelés.