Brown sugar canelé from Sift: The Elements of Great Baking (page 262) by Nicola Lamb

Ingredients

vanilla pods
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store-cupboard ingredients
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EYB Comments

Can substitute vanilla extract for vanilla pods.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute vanilla extract for vanilla pods.
d.giginyc on April 22, 2026

I recently tried making the one from Dominique Ansel and while I’m sure there were major errors on my part, this one came out way better. I will note that the bottoms inverted/fell a tad. I think it may be due to opening the oven too fast when I was getting ready to turn the pan around. I also want to add that I used copper molds which is probably why mine came out dark with the temp+time suggested in this recipe.
lela_bugsms on April 05, 2026

Worked perfectly again! Delicious!
lela_bugsms on February 22, 2026

Delicious — taste just like the professionally made ones I’ve had, but without the mess and complication of beeswax/butter mixture. (As the recipe dictates, just cooking spray!) Note: when I followed the recipe’s temp and time recs the first time — along with using my oven thermometer — the canele burned. So the second time, I adjusted to 450 F for 10 minutes, then 350 F for 40-50 minutes. Worked perfectly at these temps/times. Also note that the author has an identical recipe online without the brown sugar and just with granulated sugar. I did that version instead. I also used vanilla bean paste instead of the recipe’s vanilla extract or vanilla pod. Easy and perfect.