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Cakier Caneles?

Oliverstreet | Jan 7, 2008 06:32 AM

I just made my first batch ever of caneles, using the recipe from the Chocolate and Zucchini web site below. They turned out pretty great, carmelized and crunchy on the outside, and light in the middle, but I was actually hoping for a more cake-y, less egg-y treat.

Any idea how I could either make the recipe less eggy, or, is there a more cake-like recipe I could make in these molds that might still be crisp on the outside?


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