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The original was posted on /r/askculinary by /u/LateBakes on 2023-09-11 20:09:06.
Most recipes I've seen for caneles involve whisking the hot vanilla infused milk into the egg and sugar mixture slowly (tempering). If you pour it in to quickly it will overcook the eggs. My question is this-- is there any reason the milk has to be at a temperature capable of cooking the eggs? Can I just let the milk cool to a little warmer than room temperature in order to avoid the risk of cooking them altogether? If the milk needs to be hot/warm for some reason, is there an idea temperature range for this? I know simmering the milk is important to infuse it with the vanilla flavor from the beans, but I don't know if that's the only reason it gets heated.
Also a bonus question that's more subjective. I'm thinking of making different flavors by infusing the milk with different things. First ones that come to mind are chocolate, coffee, milk tea, thai tea, and horchata. If I do anything other than a traditional canele should I reduce the amount of vanilla bean I use, or leave it out entirely? I would think keeping it in for some of them (coffee specifically) sounds like a nice flavor combination, but I'm not sure about others.