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I love canele and this is best eaten fresh because the caramalized crust makes it crispy and when you bite into it, it's custardy in the centre. Almost my soul-dessert, if I ever have to identify with one. This is one of my all time favourite dessert because it's easy to make but I don’t know why they sell it so expensive outside. Ok I guess I know why, copper tins and beeswax shit. But we’re living in a different era now. Ain’t nobody got money for copper molds ($15 a mold 😱😱 JUST ONE). Non-stick iz the way to go. I still get a caramélisé crust and a custardy center. What is there not to love about this baby.


  • You can make the batter the day before and let it sit in the fridge overnight for the flavours to fully develop. But if you're impatient like me, we can just skip that and bake it immediately.

  • Butter the molds well before baking. After it is completely baked and removed from the oven, let it cool briefly for like 2-3 minutes and then then immediately invert it to remove from the mold. It should fall out easily! If it doesn't, it is likely due to the top part of the canele (bottom of the mold that isn't exposed) isn't fully cooked yet and it is not caramalized enough that it falls out easily. Reduce the baking heat and cover it with a foil (if the exposed part of the canele is on the verge of turning black) so that the top part cooks thoroughly.

Canele mold
Butter the canele mold well
After inverting the mold when the underside is fully cooked and turns dark brown

  • If dealing with leftovers, best to reheat them via airfryer or toast it again in the oven so that the crust becomes slightly crustier again. May not be as good as when it's fresh from the oven but still some texture that we would like to have in a canele.



Makes 14-16


500ml cold milk

100g sugar

2 large eggs

2 egg yolks

4 tbsp rum

1 tsp vanilla essence

50g butter,melted

100g plain flour

Optional: 2 tsp pandan essence

  1. In a small pot over medium heat, boil milk to a gentle simmer then turn off the heat and let sit for 2 mins to cool slightly.

  2. In a separate bowl, whisk sugar, eggs and egg yolks together. Then add melted butter while whisking constantly, until well combined.

  3. Whisk in 1/4 of the warm milk into the egg mixture. Then, add the flour in and continue mixing.

  4. Slowly stir in remaining milk, rum, vanilla essence and pandan essence (optional) till the mixture is well combined.

  5. Fridge for 24-48 hours (for the flavours to develop better. but if you're impatient like me, just move on to baking)

  6. The next day, preheat oven to 250'c and butter the canele tins well.

  7. Whisk the batter for 2 mins to ensure no clumps and it becomes smooth.

  8. Bake at 250'c for 10 mins (or until top turns patchy brown or 80% brown), then turn heat down to 175'c and continue baking until the top turns DARK BROWN.

  9. Remove canele from mold immediately and cool. (if not it'll be a bi*ch to remove)


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