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Recipe details
Cream Cheese and Vanilla Canelé
A small French canelé with a deeply browned caramelized crust and a set custardy center, enriched with cream cheese, cream, and vanilla.
≈ 343 kcal/100 g · ≈ 420 kcal/serving
55 minAdvancedFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
cream cheese, softened25 g
heavy cream60 ml
large egg yolk1 pcs
all-purpose flour20 g
granulated sugar35 g
vanilla extract2 ml
unsalted butter, melted for the mold5 g
Cookware and utensils
small canelé mold
small saucepan
mixing bowl
whisk
fine-mesh strainer
Directions
01
Heat the oven to 230°C / 450°F and brush the mold with butter.
Products
unsalted butter, melted for the mold — 5 g
Action
Preheat
Time
5 min
Temperature
230°C / 450°F
02
Heat the cream and 15 g sugar in the saucepan until steaming.
Products
heavy cream — 60 ml; granulated sugar — 35 g
Action
Heat
Time
3 min
Temperature
medium heat
03
Whisk the cream cheese and egg yolk in the bowl until smooth.
