food hits and misses

Anyway, the point of all this owning up is that I recently managed to spend enough to get a $25 voucher from one of my favourite kitchenware shops (it only took two years... hmm). Now having spent enough to get my voucher, clearly I have pretty much every kitchen gadget I need. Which meant that I had to think outside the square, and is the reason why I came home with a silicone mini canele pan. 

(Recipe based on that supplied with the Mastrad Mini Cannele Pan)

500 ml milk

25 g butter

20 ml vanilla bean paste

2 egg yolks

1 egg

250 g caster sugar

125 ml rum

125 g flour

Combine milk, butter and vanilla. Bring to scalding point, then allow to cool until lukewarm. Meanwhile, whisk together the egg yolks, egg and caster sugar, being careful not to incorporate too much air. When cooled, slowly add the milk to the egg mixture, stirring well to combine. Add the rum, stirring through, then the flour. Stir well to remove lumps. Refrigerate overnight. Heat the oven to 200 degrees Celsius. Grease the pan with melted coconut oil, then add the mix. Cook for 20 minutes, then reduce the temperature to 180 and continue cooking until dark brown.