Instructions

Step 1: Prepare the Molds

Grease the Molds: Preheat your oven to 375°F (190°C). Generously grease the canelé molds with softened butter and dust them with sugar to help achieve a nice crust. Set aside.

Step 2: Make the Batter

Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, milk, granulated sugar, eggs, vanilla extract, and salt. Whisk until smooth and creamy.

Add Dry Ingredients: Sift the flour over the wet mixture to avoid lumps. Gently fold the flour into the mixture until just combined. Be careful not to overmix; some lumps are okay.

Incorporate Butter: Add the melted butter and gently mix until incorporated.

Step 3: Fill the Molds

Pour the Batter: Using a ladle or a measuring cup, pour the batter into the prepared canelé molds, filling them about ¾ full to allow for rising.

Step 4: Bake

Bake the Canelés: Place the molds in the preheated oven and bake for about 50 minutes or until the canelés are puffed and dark brown on the outside. The color is key; they should be almost burnt on the outside to achieve that signature caramelized crust.

Step 5: Cool and Serve

Cool the Canelés: Once baked, remove the canelés from the oven and allow them to cool in the molds for about 10 minutes. Then, carefully unmold them onto a cooling rack. Let them cool completely.

Enjoy: Serve at room temperature or slightly warmed. These canelés are perfect with coffee or as a delightful treat at any time!

Variations

Flavor Additions: Experiment with different flavors by adding citrus zest (like lemon or orange), almond extract, or even a touch of espresso for a coffee flavor.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend, ensuring the mix has a similar texture.