12 Serves
70 Mins
Whisk together the milk, sugar, eggs, and vanilla extract in a large mixing bowl until smooth.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
62 mg / 1,250 mgPotassium
77 mg / 4,700 mgSodium
54 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
1 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Gradually incorporate the flour into the liquid mixture, ensuring no lumps remain, then stir in the rum.
Pour the batter into prepared cannelé molds, filling them about three-quarters full.
Bake in a preheated oven until the tops are dark brown and the centers are set.
3
g50
g10
g
Danish