Caneles are French pastries that are usually eaten the day they are prepared. Caneles should be prepared at least 24 hours ahead and are best consumed the day of baking. You can find a recipe for caneles in this article. You'll discover how to prepare the cake's delicate interior. This recipe also provides tips for making a caramelized outer shell. You'll need a hot oven and a thermometer to measure the correct baking time.
In a small saucepan, bring the milk and pieces of butter to a simmer over low heat. Cut the vanilla bean down the middle and scrape the seeds with a knife into the saucepan. Simmer for 5 minutes.
In the meantime, sift the flour into a large bowl, as well as the sugar. Add the egg and the egg yolk, and stir well to combine, using a large spatula. Don't worry if the mixture becomes lumpy, it will become smooth again once you add the milk. Slowly add the heated milk and butter, and stir until completely smooth. Let the batter come to room temperature and place in the refrigerator for 24 hours.
Preheat the oven to 475 F.
Use butter spray or melted butter to generously coat the canelé mold. Place the mold in the freezer for 5-10 minutes until the butter becomes hard.
Place the mold on a sheet tray and fill each cavity with the batter.
Bake the canelés at 475 for 4 minutes, then reduce the temperature to 360 F and bake for another 55-65 minutes, until golden brown.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.