A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. (Wikipedia)
This is an easy version of making canelés, and no copper molds of a special cylinder shape are not necessary.
Makes 24 canelés
1 cup cake flour
1/2 cup granulated sugar
2 1/4 cup whole milk
1/2 stick (4 tablespoons) unsalted butter
2 tablespoons rum or brandy
1 teaspoon pure vanilla extract
Grease muffin pans with generous amount of extra butter.
Preheat oven to 400F.
Shift the flour and sugar through a sieve.
In a saucepan, heat the milk and butter to a simmer.
Once the butter gets melted, remove from heat, add all the flour mixture at once and stir immediately. Let cool slightly.
Transfer the batter into a large bowl and stir in the eggs one at a time. Add the rum and vanilla to combine.
Divide the batter into the prepared pans evenly, and bake in the oven for 40 minutes or until dark brown, but not burnt.