Burnt Sugar • Rapadura • Cachaça
12 pieces • 2” x 2” Pudim Queimado brings together the flavors of pudim and canelé through what they already share: caramelized sugar and custard. Inspired by a mother's fondness for cooking her pudim caramel a shade darker, with just enough bitterness to balance its sweetness, burnt sugar is incorporated into the canelé batter. Vanilla bean, nutmeg, and fragrant mace bring out the milky, custardy notes of the center. A touch of calda de açúcar queimada, a bittersweet burnt-sugar caramel enriched with rapadura and cachaça, two more flavors from those childhood memories, soaks into the canelé's characteristic honeycombed crumb, bringing mellow, molasses-like richness and a gentle sugarcane perfume.
Deeply caramelized, custardy, and rich.
Contains
Dairy, eggs, wheat (gluten), and alcohol.
For the crispest caramelized shell, preheat the oven to 350°F (175°C). Place the canelés on a parchment-lined baking sheet and warm for 4–6 minutes, watching closely to prevent further browning. Allow the canelés to cool completely before enjoying. The shell will regain its signature crunch as it cools.
CANELADO™
Burnt Sugar • Rapadura • Cachaça
12 pieces • 2” x 2” Pudim Queimado brings together the flavors of pudim and canelé through what they already share: caramelized sugar and custard. Inspired by a mother's fondness for cooking her pudim caramel a shade darker, with just enough bitterness to balance its sweetness, burnt sugar is incorporated into the canelé batter. Vanilla bean, nutmeg, and fragrant mace bring out the milky, custardy notes of the center. A touch of calda de açúcar queimada, a bittersweet burnt-sugar caramel enriched with rapadura and cachaça, two more flavors from those childhood memories, soaks into the canelé's characteristic honeycombed crumb, bringing mellow, molasses-like richness and a gentle sugarcane perfume.
Deeply caramelized, custardy, and rich.
Contains
Dairy, eggs, wheat (gluten), and alcohol.
For the crispest caramelized shell, preheat the oven to 350°F (175°C). Place the canelés on a parchment-lined baking sheet and warm for 4–6 minutes, watching closely to prevent further browning. Allow the canelés to cool completely before enjoying. The shell will regain its signature crunch as it cools.
CANELADO™