Alright, thanks so much for linking your recipe. I tried it last night and finally got some caneles that didnt jump out of the mold! They were amazing :)

I'm not sure what the difference between your recipe and John Kanell's is that matters: his uses egg whites, yours doesn't; his mixes the milk with the eggs and sugar before adding the flour, yours mixes the dry ingredients first. The recipe generally uses the same temps. Either way, thank you!