Saturday, September 01, 2007
Sweet September
By
It may be September, but the taste of sweet summer still lives on. New head chef Michael Compean of Eight-18 Tapas Wine Bar Lounge in Toluca Lake, California is getting rave reviews for his CANNELLE DE BORDEAUX from his celebrity guests. Here’s the recipe so you can have fans of your own.
INGREDIENTS
3 1/4 cup milk
4 tbs butter melted
3 eggs
2 tbs rum
2 cups sugar
1 1/2 cup flour
1 tsp vanilla
4 tbs sweetened condensed milk
EQUIPMENT NEEDEED
12 nonstick Cannelle molds
Bring milk and butter to a boil. Mix remaining ingredients together, then whisk in the milk. Strain and refrigerate, covered overnight. Butter molds generously and fill 3/4 full. Bake on cookie sheet for 20 minutes at 400 degrees. Reduce heat to 350 and continue baking for 40 minutes until golden. Unmold and serve with your favorite ice cream.
Cannelles are also great for breakfast, served with jam or butter.
One Response to “Sweet September”
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February 28th, 2009 at 7:56 pm
Hello. i wanted to purchase September of 1997 issue. I wanted to purchase 10 copies. How could I go about doing this?
Its the magazine that has the cannele article from eight-18 restaurant.
Michael
(323) 420-7644