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Showing posts from February, 2010

CANNELES (RUM FLAVORED CUP CAKES)

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INGREDIENTS (for 16 pieces)   500 ml of milk 2 whole eggs (60 gr) 4 eggs yolks (80 gr) 1/2 vanilla pod or 1/2 tsp of vanilla extract 50 gr of brown rum 75 gr flour 35 gr cornstach 250 gr granulated sugar 30 gr butter  DIRECTIONS   The day before: Boil the milk with the vanilla and butter. During this time, combine the eggs and the sugat in a bowl, and whisk until you get a smooth white mixture. Then add the flour and the cornstarch. Mix to combine in order to obtain a fluid dough like a pancake batter. Let it cool, and then add the rum. Reserve in the refrigerator for 24 hours at least.  The next day: Preheat the oven to 460°F (230°C). Pour the batter in the mini cup cake moulds, by filling them only 3/4: pose the moulds on a parchment paper, and bake on high for 5 minutes, then lower the temperature to 350°F (175°C) and continue baking for 1 hour. The tops must have a brown crust and a quite moist interior.Unmold still hot.  Exquisite for breakfast or at tea-t