The caramelized crust was compellingly crunchy! The soft custard interior with hints of vanilla & rum was very good. My only disappointment was that the custard only filled part of the inside, leaving a big air pocket. I definitely preferred the traditional one over the darker one made with rye flour. I can’t remember how the flavor compared with my favorite canele at Courier Coffee in Portland, but I don’t think any canele can be better than that one!