Sweet September

Saturday, September 01, 2007

By Abbey Khan

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.