Down the canele

While making canele, I had two egg whites that I put in a curry. Looking at the texture of those stringy bits, I was reminded of egg drop soup.
Coming to the canele, I took so many degree turns in the recipe that now I wonder how different it could be too if I stuck to the recipe. I ran out of all purpose when I was at a height of excitement to get the batter ready and chill it. so I used whole wheat and not the whole milk and skipped the rum.
Caneles made in muffin pan, were crusty on the outside and soft like steamed pudding in the inside. They reminded me of a very simple dish that is made as an offering to god - Hanuman appalu