"Caroline Gniel developed a fascination for caneles while living in France for three years. She researched recipes and tips on how to conquer this notoriously difficult Bordeaux speciality and, on returning to live in the Yarra Valley, she has put her work into practise, producing delectable caneles in distinctive fluted moulds. Made with eggs, milk, sugar, flour and butter, and flavoured with vanilla bean and liqueur, they keep for up to five days in an air-tight container. Heat in a 200 degree oven for five minutes, allow to cool, then savour the contrasting crispy, caramelised crust and custardy soft core".
Gail Thomas, The Age Epicure. Tuesday 17th March, 2009
