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!

 

[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!