BR wrote:Fished canelés

By the light of dear sweet Carol Channing's ghost, flabbergastingly beautiful!

G Wiv wrote:

BR wrote:Fished canelés

By the light of dear sweet Carol Channing's ghost, flabbergastingly beautiful!

Thanks - I was very pleased. And glad I finally noticed the typo . . . I finished the canelés. I promise I didn't fish them out of anywhere.

HI,

I have these molds and never realized they are for this purpose. I thought they were individual jello molds.

How long did you bake them? Someone else who made them gave them impression these cook for a long time.

As always, everything you make looks absolutely lovely!

Regards,
CAthy2

Thank you Cathy. I cooked them at 450 for 20 minutes, then cooked for 350 for maybe another 50 minutes. Various recipes call for temperatures usually ranging from 450-500 for the initial portion of the bake, then 350-375 for the remaining portion of the bake. The key is that you can tell they are done by looking at the bottoms (uniformly dark), which are face up while you bake. Of course, you never really know if they're uniformly dark when you take them out of the oven, so I immediately unmold to check (with oven mitts of course). If not uniformly dark, they easily go right back in the molds and I put them back in the oven.

BR wrote:Of course, you never really know if they're uniformly dark when you take them out of the oven, so I immediately unmold to check (with oven mitts of course). If not uniformly dark, they easily go right back in the molds and I put them back in the oven.

That's a good piece of information to know.

Even Bill SFNM commented above it took a few tries before he got it right.

Again, thank you!

Regards,
Cathy2