Snack · French · 10 min
Bordelais Cannelés Plate with Vanilla Bean and Rum
- Calories
- 240
- Protein
- 18g
- Carbs
- 27g
- Fat
- 6g
Ingredients
- 280 g Egg whites
- 35 g Quick oats, ground into flour
- 65 g Skim milk
- 3 g Butter
Method
- 01Whisk together the oat flour, egg whites, and skim milk until completely smooth, ensuring no lumps remain.
- 02Stir in a splash of dark rum and vanilla extract for the classic Bordelais aroma.
- 03Grease individual copper or heavy-duty silicone cannelé molds with a thin film of butter.
- 04Pour the batter into the molds, leaving a small space at the top.
- 05Preheat your oven to 400 deg F (200 deg C).
- 06Bake for 35-40 minutes until the exterior is deeply caramelized—almost dark mahogany—and the kitchen smells of toasted vanilla.
- 07Remove from the oven and let them rest in the molds for 5 minutes before turning them out onto a wire rack to cool.
- 08Serve warm, enjoying the contrast between the thick, glass-like crust and the soft, custardy interior.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
