Indigenous Chef, Jack Brown, highlights native ingredients in a fusion-dessert – combining technique & creativity.
One of the star dishes at our 2023 Bulaguy Bagaraygan [Saltbush Gathering], Jack’s Cinnamon Myrtle Canele’s combine classical technique with creative exploration of native ingredients. This recipe is one of 6 that recently featured in Delicious Magazine’s Australian edition – a celebration of ground-breaking Australian cuisine.
Ingredients
- 4 cups (1L) milk
- 100g butter
- 5g fresh cinnamon myrtle (or 3 tsp dried
cinnamon myrtle) - 2 cups (440g) caster sugar
- 4 eggs, plus 2 egg yolks
- 1 1/3 cups (200g) plain flour
- Cooking oil spray, to grease
You’ll need 3 x 8-hole silicone canele pans.
Method
Place the milk, butter, cinnamon myrtle and 1 cup sugar in a large saucepan and bring to the boil over medium-high heat, stirring until sugar dissolves. Set aside for 1 hour to infuse and cool.
Whisk the eggs, yolks and remaining 1 cup sugar in a large bowl until smooth. Sift over the flour and whisk until smooth and combined. Strain cooled milk mixture into egg mixture through a fine sieve and discard solids. Whisk until well combined.
Preheat oven to 220°C/200°C fanforced. Place 3 x 8-hole silicone canele pans onto a large baking tray, and spray holes lightly with cooking oil spray. Preheat pans in oven for 5 minutes.
Carefully remove hot tray from oven and fill greased canele holes evenly with batter. Bake for 15 minutes, then reduce oven to 210°C/190°C fan-forced and bake for a further 1 hour. The caneles are done when sides are caramelised and interiors are still soft. Remove from moulds while still hot and let cool completely on a wire rack. They will firm up as they cool.
