Pumpkin Spice Brown Butter Bourbon Canelé

Course Dessert


  • 6 tbsp butter (3/4 of a stick)
  • 2 cups whole milk
  • 1/2 tbsp pumpkin pie spice
  • 1 cup dark brown sugar
  • 3 egg yolks
  • 1/2 tsp salt
  • 1 cup pastry flour (you can use AP Flour, if that's what you have)
  • 2 oz/ Bourbon


  • In a medium saucepan, add the butter and melt over medium heat. Once bubbles/froth subsides, watch butter closely. Once butter has become slightly browned and a nutty aroma comes up, remove from heat. Slowly add the milk and then the pumpkin pie spice. Return to heat and bring the mixture to a boil. Remove from heat and stir occasionally (3-5 minutes), cooling the mixture slightly.
  • In your Stainless Mixing Bowl, combine sugar, egg yolks, salt and flour to a smooth paste.
  • Whisk the paste as you slowly incorporate the milk/butter/spice mixture. Continue to whisk until fully combined into a smooth liquid. Stir in the bourbon.
  • Cover and refrigerate batter for 24 to 72 hours. Once ready to bake, remove batter from fridge and allow to come to room temperature.
  • Place the Flexipat Canelé Tray on a Medium Perforated Baking Sheet and set aside. Meanwhile, preheat the oven to 450°F.
  • Fill each well of the tray 3/4 full. Bake for 20 minutes. Reduce the oven temperature to 400°F for an additional 40-50 minutes (Don’t be afraid and take them out too early…the outside should be very caramelized…dark brown/almost burnt).
  • Place on a cooling rack and allow the Canelé to cool for 10-20 minutes before removing from the tray. Serve warm or at room temperature, and enjoy!