I brought both batches to a family gathering and asked my sisters (who are Argentine “flan” enthusiasts) to compare them. Was I correct? ***Also, for large quantity, this can be made in large or small aluminum loaf tins. I used to not like flan until I tried this recipe. The flavor and texture of such a flan is quite distinct because of the condensed milk. Try my recipe without cream cheese and see what you think. I’m a little inexperience when it comes to caramel, so I must ask: is there any difference in making caramel out of pure sugar, and making it with water? I am SO impressed by this entry asnd photos on flan. Would you recommend that? In a large bowl, gently whisk 4 eggs until they are pale yellow. The 350 Degree Oven blog has great instructions and very helpful photos. I don’t know? I came across my grandma’s recipe box from the 1880s amazing… her tadol recipe nothing comes close to hers they are so good I was asked to cater the dessert table at my cousins wedding… little secrets can really make a recipe go from good to great… never knew when rolling cookie dough in your hands never use your fingers only your palms…what a amazing difference.. thank you for reading my endless review…. In the picture your ramekins look smaller than mine. I find that baking a big flan doesn’t work out as well as making smaller round ones. I’ll try again soon. But all too often flan's texture disappoints, with its creamy potential reduced to a rubbery let-down from overcooking. YES, this recipe does work with cake and you don’t have to make them separately. Sorry I’m not understanding what exactly cracked? Yours was the best online recipe by a long shot. It depends what kind of flavor you want in your caramel. Very true. As far as making the flan, you can always adjust the sugar to your liking. With trial and error, I figured out the secrets: 1. Spoon about 2 tablespoons hot caramel into each ramekin, tilting the ramekin immediately after adding the caramel to completely cover the bottom. The longer you store the flan in the refrigerator, the more the caramel will turn from hard to a syrupy sauce. So no, you don’t need to change the temperature. What do you think? Thanks for adding the pictures. I do strain mine through a sieve because it removes a lot of air from the blended liquid and makes the flan smoother. If you don’t like the taste of eggs though, you might want to pick a different dessert that isn’t quite so egg based. I am a latina and my Mexican family loves this recipe. Should I have turned off the convection option instead and use a roasting pan? I’m not sure. The way that I make flan is in the steps above, as the recipe above describes. It reminded me of curdled milk… yuck! Options! The larger the baking dish, the higher the risk you run that your flan will be overcooked on the edges before the center is actually set. I find baking the flan in the oven using a water bath yields a velvety smooth texture as it provides a gentle and even cooking temperature. When you refer to cream (for the people who don’t have half and half so you told them to use 1:1 mixture of milk and cream), which product are you exactly referring to? Stir and do it again. The flan will continue to cook from carry-over heat as instructed in step 9. There is going to be a lot of creme caramel coming out of my happy kitchen! Hi.we do not get half and half here so instead of tht can I use fresh milk and for cream fresh cream??? It is very creamy, and ranks with the best. To receive new activation email, please enter your email address in the field below. The recipe that I posted above does not contain cream cheese – I think the cream cheese is what is clogging up your sieve – I don’t really have any useful suggestions for you since I don’t make my flan that way – maybe try a coarser sieve with larger holes? I suspect you won’t get back in time but on the off chance you do, I thought I would ask. Thank you a million times. Regarding the restaurants…I’m not really sure? Here in the real world, most people realize there are many different ways to do something… especially when it comes to cooking. Remember, we want our custard to be very smooth. thanks for the wonderful way of making custard flan. A water bath adds moisture to the oven and provides a more even, slower heat source than the direct heat of an oven. Caramel can go from perfect to burnt in less then 15 seconds, so babysit your cooking caramel, and do not leave the pot’s side! Ceramic or glass pans will not conduct heat as well as metal, so I can understand why it may have taken you longer to bake. If you want the real deal, go to the people who really know how to do this right– the Latins–it is FLAN after all. Some people like to make their flan with sweetened condensed milk, but the proportions of ingredients will be different. If use it, it will be the same outcome? The longer you keep it in the pan (which is hot), the darker it will turn. Also can I use whole milk instead of half-and-half? 1. It was smooth and beautiful going into the ramekins. You will get a thick creamy caramel sauce you can use or just eat! Unfortunately, I can’t give you any advice about mass producing the flan – I only make single batches to serve to my family and friends. It would be better to just find a different recipe calling for sweetened condensed milk and go with that one instead. The less bubbles you start with in your custard batter, the less bubbles and “chunks” you will end up with in your cooked flan.

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