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Cannelet

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Servings

4

Preparation Time

1 hour 30 minutes
Cooking: 30 minutes

Cooking Time

130 minutes

Recommended Wine

Alsace vendanges tardives

Ingredients

1 pint (2 cups) milk, 1 ¾ tablespoons butter, 1 tablespoon granulated sugar, 1/2 vanilla pod, ½ tablespoon flour, 1 tablespoon rum, 1 bitter orange peel, 1 oz. bitter almonds, 1 egg, 1 egg yolk

Preparation Instructions

Boil the milk, butter, bitter almonds, chopped orange peel, and vanilla pod (split and seeded). Cover and let it cool. Mix the eggs and sugar. Add flour, rum, and orange peel. Allow to rest for 1 hour. Butter a mold and place the dough in it. Bake in a 338 degree F. oven for 30 minutes to obtain a dark brown color.

Restaurant Name

Hostellerie le Phebus

Chef Name

Cannelet

Chef Xavier Mathieu works a bit of magic with milk, butter, sugar, vanilla, flour, rum, orange peel, almonds and eggs to create this special dessert.

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