Cannelés with Black River 5-Year Aged CheddarOur dietitians' favourite
This is the Cannelés with Black River 5-Year Aged Cheddar recipe.
- Prep: 20 min
- Cooking: 45 min - 50 min
- 1 3/4 cups (430 mL) Milk
- 2 tbsp (30 mL) butter
- 2 eggs
- 1 tbsp (15 mL) sugar
- Salt and freshly ground pepper to taste
- 1 cup (250 mL) all-purpose flour
- 4 oz (120 g) Black River Cheese 5-Year Aged Cheddar shredded
- 1 - 2 tbsp (15-30 mL) rum
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In a large saucepan over medium heat, heat milk with butter until the latter is melted. Remove from heat and let cool.
In a bowl, using a whisk, beat eggs with sugar, salt and pepper. Gradually add flour alternately with milk. Incorporate Cheddar cheese and rum.
Preheat oven to 400 °F (200 °C).
Butter cannelé mould and fill three-quarters full with batter. Bake in the oven 40–45 minutes. Cannelés must be golden brown and crispy on the outside, and tender and moist inside.
Serve hot or cold with fresh fruit.
Cheese alternatives: Canadian Swiss cheese, Medium Cheddar
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 122 mg|
|Vitamin B12:||17 %|
|Vitamin D:||14 %|