Very frustrating! Did you use my recipe and technique? How does he sound ? When you say 2t water is 2 tabelespoon? Yesterday, I read your instruction twice before cooking it. Social SOCIAL How They Get Away? At first I tried it with the with egg yolks & the 2nd time whole eggs. When you mention pre-heat, how long does one pre-heat an oven? I’m not sure. I would also stress to cooks to not pour the water higher than halfway up the ramekin sides, because of problems that can arise from lifting the heavy pan into the oven and tilting it such that water gets into the flan. The way that I make flan is in the steps above, as the recipe above describes. do you think they might have made it with cream cheese instead…because it sure didn’t taste like it. You could try almond milk, but I don’t know if it has enough fat to give a creamy texture. Yours was the best online recipe by a long shot. It was a yummy pudding, with a very smooth texture, but I won’t know if it really works until I try it again. After 10 minutes, carefully remove the ramekins with tongs to a folded towel (or rack), and allow to cool completely. (The dish towel will help insulate the bottom of the ramekins for gentle cooking, as well as keep the ramekins from sliding around when you move the pan into the oven. Thank you. My toddler had three bowlfuls. Other than that, I always use a knife and it comes out fine. Anyhow, the oven should be set on bottom heat only? Can you tell me if your recipe provides the slightly thicker sauce and in large quantity? You may want to double the caramel recipe to achieve the results you want. I’m not really sure. Control the temperature, and go low and slow… better to slightly undercook than overcook (as the flan will continue to cook once you remove from the oven.). (Fahrenheit). Still put into a hot water bath (no towel) I make it all the time this way and I am Cuban. Thanks. Once you have REAL flan, you will never consider even looking at gross overcooked flan ever again. However, I had to bake mine for 15 minutes longer. PLATFORMS They climb up the tree and sometimes What am I doing wrong? My fussy husband said it’s the best he’s ever had. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it just touches the bottom of the cake pan. As far as the caramel, i poured it into my ramekins but found that by the time i got to the last ramekin and went back to evenly distribute the caramel, it was solid. Thank you! I also like to make coconut flan which would make it impossible to strain at the end or it will lost all the coconut, lol. Hi.we do not get half and half here so instead of tht can I use fresh milk and for cream fresh cream??? Remember, that the custard will continue to cook while it is cooling. I justed wanted to thank you again for sharing such a great recipe…… P.S. Because everytime i make flan the flan came out with hole on the side like the picture above , i don’t like it help me plz thanks. The texture is ok and good when it has a different texture than all the way smooth. So, I have to make flan for 30+ people. The people of Afghanistan are extraordinarily diverse. (9 minutes to go!). My oven has a pre-heat setting, and the oven lets you know when it is ready and at temperature. I’m glad it worked out for you! Do u have an idea how to mass produce it? I hop you have more of you great recipes that we will all be willing to learn!!!!! Most helpful. Why whole eggs? Gather the ingredients. Just have to experiments you really love to cook. You can see that in the photo below, a few bubbles were created regardless of careful stirring – we will remove these by straining in the next step.). This pumpkin version incorporates pumpkin puree and pumpkin pie spice for a warming custard. I haven’t had that happen to me… but with 4 eggs in the mixture, missing a small amount shouldn’t affect the outcome too much. Don’t overcook the caramel! Through some kind of magic the flan ends up at the bottom so that when it’s inverted it ends up at the top and is beautiful and delicious! Enjoy your perfectly cooked, smooth, flan! Sorry for asking so much and hope to hear from you soon. Your detailed and clear instructions and the proportions of egg cream sugar and vanilla are spot-on and it has become a fast favorite in my house. It wasn’t chalaza. Some notes: When making the carmel topping, make sure you start with a hot pot. You can try doing that if you want to, but if you use my recipe you probably won’t have enough caramel to do that. How can it curdle. I loved your recipe and how delicious the result was just the authentic French creme caramel. If you have curds in your custard, it means something has overcooked (or you’ve added acid)… or you have precipitated out your solids. I have a cookbook I inherited from 1700’s Spain from 7 generations back and real flan uses 3 cups of whole cow’s milk…never in my long life, and I’m of Spanish descent, has any of my ancestors or me used 1/2 and 1/2. Hi, I was trying to make the flan, but I realized I dont have half and half. I’m not sure if it’s because I didn’t bake it for long enough, or if I needed to add another egg. Do you keep your heat at medium-high the entire time? It’s milk with unrefined sugar. You want to avoid creating air bubbles – those bubbles will ruin the smooth texture of your flan! Thanks. There is going to be a lot of creme caramel coming out of my happy kitchen! However, I have found that for flan – this causes the outside of the ramekin to overheat somewhat, creating a curdled and overcooked texture. It’s your flan, and there is no right or wrong way – both dry and wet methods have their pros and cons. instead of sugar, can I use condensed milk? In a bowl, gently mix all of the custard ingredients with a wire whisk. Flan/custard just seems to be missing something to me without it! Did you use HOT tap water for the bain-marie? Ah, in a perfect world…all ramekins, pans, and ovens would be equal. Monkeys How does the monkey move? Options! If you like flan, the pan is a worthwhile investment. If you really really really want to make a large one… I’m not sure what to tell you. Then make the caramel: Place the sugar and water into a heavy bottom saucepan over medium high heat. If use it, it will be the same outcome? Not too long. But, Puerto Ricans are ingenious when it comes to creating new flan recipes. There really is no such thing as “real” flan. Thank you!! Carefully remove the flan from the water bath and place on a wire rack to cool completely. The sauce should be a rich golden caramel, with no hint of a burnt flavor at all. Nice try, but this is American custard with caramel. Not 3 egg yolks and 1 whole egg? c) I used whole milk. What do you think? I made my flan in a deep dish (similar to Corningware), 9 inch. I’ve never made it before. I know you say to bake in small ramekins for better results, however down here flans are traditionally baked in bundt pans, and I wanted to maintain the tradition when I make it for our family BBQ tomorrow. Maybe try lowering the baking temperature… some ovens run hotter than others. All of those questions are answered above. In your picture, I don’t see any bits and pieces! My hot tap water is VERY hot, but I was using a glass baking pan, and glass does not transfer heat as well as metal. I have tried to make the Creme Brulee twice but both times an utter fail. Can’t wait to try your flan! vanilla, do you mean vanilla extract? Good luck! and the result was butter on the top of the batter and even after i got them off the oven there was a lot of butter on the top!! Regarding the restaurants…I’m not really sure? uniquement au physique He is tall and thin, he has got blond hair and blue eyes. The locking lid will hold in the steam necessary to cook the flan, and it also makes transport of the finished flan super easy. Also, please read the tips in the body of the text above the recipe. If the flans are completely set and a little bubbly, they have been overcooked. Then, cover each ramekin with plastic wrap and refrigerate at least 4 hours (or overnight). Straining the custard mixture will help remove any bits of egg chalaza and any remaining air bubbles (for a smoother flan texture). Basic custards are thickened and set by eggs alone. I’m interested in learning to make it because I have a boyfriend who LOVES Flan, so I will be experimenting with a couple different methods…yours being one of them. No bubbles and burned sugar. As a real life Latina I can honestly say this is not how you make flan. Some neat tips here, but I wouldn’t call this flan. Even in America! Can you please tell me how to avoid the browning of the top layer. What can i do?? Also, I don’t know if you make a water bath or not, but plan to. Fat kid’s got to eat. ), 7. 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? Steaming is probably creating a too hot cooking environment making the custard bubble – then those bubbles are setting along the sides. It was smooth and beautiful going into the ramekins. One question: Can you make this recipe in a larger container, like a bundt cake pan or something similar instead of individual ramekins? Note: while there are multiple steps to this recipe, this flan is broken down into workable categories to help you better plan for preparation and baking. I find that when i make a cheese flan, i soften my cream cheese in the microwave and then add to my eggs to mix, it congeals. Sorry, I am quite late in replying. Anyway I am very picky about flan. Please help me! ***Also, for large quantity, this can be made in large or small aluminum loaf tins. Your oven might be too hot also. Je demande aux députés de parcourir la Chambre du regard. Just because one’s ethnicity may be Latin does not necessarily make one an expert on making flan. Maybe you should change the name of it. You, perhaps, have a different favorite recipe which includes (more recently invented) convenience products. “Teaspoon” is abbreviated as lowercase “tsp”. Any bubbles in the liquid custard will make your baked custard have a curdled texture (the small bubbles created will expand in volume when heated during the baking process). Also I notice when I flipped out the flan, I do have sugar stick on the dish. Fingers crossed I hope I don’t disappoint my husband. (I used a Home-canning Jar Lifter to remove the ramekins from the hot water – these have a rubbery grip and are made for lifting round things out of hot water!). (Tip courtesy of le grand Jacques Pepin). So my question, room temperature for eggs and the cream cheese, how long can i keep those unrefrigerated AND should i use a mixer on low or use hand method of mixing? Not only is it ugly, but it's lumpy, and has a cottage cheese texture to it. Though according to the recipe it was little bit sweeter for us(as we don’t like much sweet) so next time will adjust that. 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. My problem is that its too soft. Some of the comments on here are rude. Thanks for your opinion. Seriously, you have been such a help! Can i use mason jars instead of ramikins? From step 10 (above): Then, cover each ramekin with plastic wrap and refrigerate at least 4 hours (or overnight). But, I use oval glass cups as well, so that might affect something or other depending on your cake pan, I do recommend a circle or square though. You’re a lifesaver. I don’t steam the flan. "What does he look like?"" Once the sugar turns the correct color, turn the heat off immediately, and remove the pot from the stove.) So I could not take out the pudding for another 15 minutes. I’ve tried warming the milk first, starting with cool water/warm water/hot water in the water bath … so many things, and could never get rid of the bubbles. Happy baking lovelies!! I check it a one hour with a cake poker and if it comes out clean, it is done and will keep cooking a bit once out of the oven. If you have a little bit of hardened caramel stuck in your ramekin, soak it in hot water to clean. The first time I think it tasted good but really really sweet as I did not use the much the evaporated milk.. I will spread the word far and near! By the way, you can make the flan mixture in a blender, strain it and once poured in a preferably round pan, you can’t just tap it against your counter a few times to get rid of bubbles before baking just like you would do a cake batter. I have personally never liked creme caramel because it always left an odd soapy taste/residue on my upper palate on the rare occasion that I tried it (overcooked egg possibly?) Every time I try it, after overnight refrigeration, flipping it upside down,the Carmel is always rock hard. Thank you!!! I will be trying it for my first flan experience as soon as I can get me some ramekins. How does it lookâ¦ please let me know. I’ve used a variety of combinations of milks, including coconut milk using your recommendations and every flan has turned out delicious and silky smooth. An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host. Hello! Perhaps the thick dish towels and the not-really-hot water I used were factors there. OK… so let me understand…. Thank you soooooo much for this! I use whole milk and no half & half. And so on...) Example #1: I got a new haircut. Either loosen whole and plate or cut into cubes with strained caramel poured over. Pull out tins as needed. Hope you had a great BBQ! I do notice you say you have been “steaming” it. You can make the caramel out of brown sugar… however, I always use regular white (granulated) sugar, so I can’t give you any advice on that. For the custard part, the custard is too soft to stand on its own once removed from its remekin. The flavor and texture of such a flan is quite distinct because of the condensed milk. On the same day I tried two recipes–the one you posted here as well as the one here http://www.ricardocuisine.com/recipes/633-creme-caramel . I did not have as much clearance around my ramekins as in the recipe and I think this all contributed to SLOW cooking. There are many ways to make flan, and as a reminder… in the olden days (aka the middle ages) sweetened condensed milk didn’t exist! . Do you happen to know what might be different between the restaurants and what I have experienced growing up? Thank you so much for the recipe. I’m not sure. Bringing the flan to room temperature first would not be safe (and no, reheating won't make it safe again). Or for 30 minutes? The first one was separated and curdled, which I later discovered was my fault for over-cooking/heating it. beginner here. Or, it bakes into a pin-holed mess from bubbles in the custard mixture. 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. Hi, Mila, I love this recipe. The recipe doesn't give strict warnings about this though - 'about to split' doesn't mean anything to me. but never knew how to make just regular flan…. I’m not sure. This has led to inventions of numerous flan pan types to make the inversion process go smoothly. Here in the real world, most people realize there are many different ways to do something… especially when it comes to cooking. Cream is a natural dairy product, just like milk. I add about a tablespoon of lemon juice. Most recipes for creme caramel say to heat up the milk/cream, but this doesn’t. It sounds like to much water. 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. The caramel is supposed to get hard. thanks for the wonderful way of making custard flan. It’s like running water. One problem, the ramekins cracked below the hardened caramel. I’ll know better next time. Every abuela has her own favorite family recipe, and every hijito believes that their abuelita’s recipe is the perfect one! There seems to be no ONE recipe for flan; it depends on where your ancestors learned to make it that is different. That’s my recipe, and that’s how I make it… that’s why! Hi! I am not a baker… Great recipe , I will try it. Do you recommend to best do it by hand? Your recipe that you use may be a great one – but it is not the only one, and not the only way.