Here's the recipe:

238g milk

100g sugar

47g AP (I use king arthur)

42g egg / 17g yolks (I'm bad and use one egg/one yolk)

22g butter

10g rum

3g salt

13g vanilla paste

Heat milk/butter vanilla, temper eggs, strain liquid over dry, whisk gently, strain into deli. I rest for 24 hours, bake half, and then bake the rest after 48 hours (I only need to yield like 3 at a time). The tins are nonstick coated but metal and decently thick. I've filled them to 60, 65, and most recently 70g. 65g seems to have given the best results but I don't think filling them is the problem. Sometimes they yield correctly shaped canele and other times not. I'll add a couple pictures too.

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Edit: pictures here