How can one make a perfect canele at home?

I love these and don't know where to buy great ones in NYC anymore. How do you make them -- (they seem so complicated)? Do you really need to spend $20 for each copper/tin mold for them to be crispy on the outside? What about the aluminum molds ($8 ea. on Amazon) or the silicon ones? Recipe? Technique? ... (Oh, and calories while we're at it?...:)

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