FINALLY.
Wikipedia: A cannelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the cannelé a caramelized crust and custard-like inside.
It has taken me years. Ask Charles (Greene) or JP. It was just one of those cooking hurdles ('macet' in Bahasa Indonesia) that I couldn't get past. Now, with much coaching and words of encouragement from a number of French women from the kids' school, I made canneles. Ones that came out of the molds and tasted.. good. Well, with that much rum you can't really miss. Another reason for all y'all to come visit.
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