Canneles

Name: Canneles
Ingredients: 1 None vanilla bean, split lengthwise, seeds scraped out; 1 1/2 tbsp butter; 1 pinch ground cinnamon; 1/2 cup milk; 1 None large egg yolk, plus 1 large egg; 1 cup granulated sugar; 3/4 cup all-purpose flour; 1/2 cup rum; None None powdered sugar, fresh mint and raspberries, to decorate

9 ingredients

4 steps

Ingredients

1 None vanilla bean, split lengthwise, seeds scraped out
1 1/2 tbsp butter
1 pinch ground cinnamon
1/2 cup milk
1 None large egg yolk, plus 1 large egg
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup rum
None None powdered sugar, fresh mint and raspberries, to decorate

Directions

1

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.
2

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.
3

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.
4

Serve canneles upside-down. Dust bases with powdered sugar and decorate with mint and raspberries.