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a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelà a caramelized crust and custard-like inside. About Silicone:Heat-resistant temperature of -40 Degrees Celsius to +230 Degrees Celsius, can be re-used, innovative design, soft, varied styles, stripping easy, and easy to clean. Advantages:Silicone is extremely stable properties, UV, ozone, extreme temperatures, and the vast majority of chemical agents can not change its character. it can be applied to microwave heating, oven baked, non-direct contact with flame cooking, cold storage and freezing. In addition, the silicone material by the U.S. Food and Drug Administration (FDA) food safety testing, direct contact with food without any problems.