Canelé Confusion

[Shash]

Has anyone had luck with managing to get Canelé to stop rising out of the moulds? I have copper ones imported from Paris but despite my best efforts and trialling different recipes, it still happens.

Some recipes advise going to 240C+, but the tin lining of the moulds would melt at 230C+. I feel like I'm missing something!

 

[D.P.]

make sure the mixture is left in the fridge for 2 days. And yeah, max temperature in the oven so the top gets crusty quickly. Like the opposite of cake which has a moderate temperature and the cake batter slowly expands, instead you want to quickly cook the outside then lower the temperature and watch them sink back down as the inner is not cooked yet .


Also, check egg sizes. Large eggs will give different results than medium. There should be extra egg yolks, so larger eggs will make a thicker custard that won't rise as quick i would guess.

 

[Shash]

I figured I might need to take to weighing the egg yolks. Was veering away from max oven temp because it's above the melting point of tin which lines the copper moulds. I guess I'll need to add an oven thermometer into the mix too. Good excuse to buy more niche use kitchen tools online!