I am trying to make Canneles - the French rum cake that is crusty on
the outside and moist inside. I've tried 2 different recipes, but both
times the outside gets crusty and the inside is runny. I have even
cooked them for 20 minutes longer than called for in the recipe (50
minutes). I am using a silicon mold and am wondering if that is why
(it doesn't conduct heat like metal) and I just need to cook them much
longer. I might add that the batter is very runny, I would say thinner
than pancake batter, so I don't know if that is a problem also.