Canele A La Banana Rum Caramel Recipe
Recipe information
Make Canele A La Banana Rum Caramel in just 4h . Cashew Croquant, Vanilla Bean Namelaka
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Canele Batter
Banana Rum Caramel
Cashew Croquant
Vanilla Bean Namelaka
Canele Batter
1. Prepare the Batter
In a saucepan, heat the milk and butter until the butter melts. Remove from heat and let cool slightly.
2. Mix Dry Ingredients
In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and eggs until smooth.
3. Combine Ingredients
Slowly pour the warm milk mixture into the dry ingredients while whisking continuously. Add the vanilla extract, rum, and mashed ripe bananas. Mix until well combined.
4. Chill the Batter
Cover the bowl with plastic wrap and refrigerate for at least 24 hours to develop the flavors.
Banana Rum Caramel
5. Make Caramel
In a saucepan, combine granulated sugar and water. Cook over medium heat until the sugar dissolves and turns a golden-brown color.
6. Add Cream and Rum
Carefully add the heavy cream and dark rum to the caramel, stirring constantly until smooth. Add a pinch of salt and set aside to cool.
Cashew Croquant
7. Prepare Cashew Croquant
In a saucepan, combine granulated sugar and water. Cook over medium heat until the sugar is dissolved and begins to bubble.
8. Add Cashews
Add the cashews to the sugar mixture and continue to cook until the mixture turns a golden color. Remove from heat and stir in the butter.
9. Cool and Break
Pour the mixture onto a parchment-lined baking sheet and let cool completely. Once cooled, break into pieces.
Vanilla Bean Namelaka
10. Soak Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened.
11. Heat Milk and Sugar
In a saucepan, heat the milk and granulated sugar over low heat until the sugar dissolves.
12. Add Gelatin
Remove from heat, squeeze excess water from the gelatin, and stir it into the warm milk mixture until dissolved.
13. Whip Cream
In a separate bowl, whip the heavy cream until soft peaks form.
14. Combine Mixtures
Split the vanilla bean open, scrape the seeds into the whipped cream, and fold in the milk mixture until fully combined.
15. Chill Namelaka
Transfer to a container, cover, and refrigerate for at least 4 hours until set.
Local Coupons
No local coupons found for this recipe's ingredients.