Description
These little moulds are for making canelés, the little cakes from Bordeaux with caramelised edges and custard-like centres. The tin-lined moulds heat quickly, which is the key to getting the dark amber edges and maintaining the soft centre of the canelé.
They also make good moulds for individual cake or pudding portions – think jelly or panna cotta!
Please read Care Instructions before first use.
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