Canelés

These little things are very good. I first had them in a fancy restaurant in Antwerp after multiple courses of little plates. Didn't care much for the plates, the bread was lacklustre, the dessert nothing to write home about, but the canele that came with the coffee, damn that was good.

Since then I've been trying to make them that good. Crunchy and caramelized on the outside, soft and custardy on the inside. It's a really spectacular sweet thing.

Good results today.

For 15 of them:

1 egg, 1 egg yolk, 2 tablespoons of melted butter, 240ml milk, 80g sugar, 50g low-protein flour.

Mix and rest in the fridge overnight. Next day pour batter through a sieve into oiled molds (I used clarified butter) without excessive stirring (you don't want air in the batter). Bake in a 250C oven for 13 mins then 180C for 40 mins.

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