but THIS was a revelation and a wonderful surprise. I read pretty much all of the responses… I try to help where I can. hello Mika, I need to make 100 for the church fundraising event. Yes, I think the middle of the oven would probably give the most even heating. Thanks.. You can try warming the sides a little bit by setting the ramekin halfway in some hot tap water. Flan is a baked egg custard topped with a caramel sauce. Maybe try the method I outlined in the post and see if that works out better for you. I also used a blender, since I was told to use one, and that caused lots of bubbles, terrible! (9 minutes to go!). Thanks so much! Baking custards in a water bath is crucial, due to their delicate nature. I used to not like flan until I tried this recipe. Maybe because I live at a high elevation? You will need the following ingredients to make flan: France and Spain both claim this dessert as their own. I have small eggs can I use 6 small eggs instead of 3 large, also the rest of ingredient proportion remain same or I have to change it. Did you use small ramekins? When you mention pre-heat, how long does one pre-heat an oven? I thank you for your time spent on written the recipe. Are you insulating the bottom of the dish with a towel? Let the flan cool while sitting in the water bath, until the ramekins are cool enough to handle. 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? The perfect flan is can be molded and flavored to any person’s preferences. Place a plate on top of the mould and turn it upside down so that the flan slides out smoothly. So, I used his ingredients and proportions but someone else’s directions. When I was cooking it at low heat I was getting a lot of crystallized sugar on the edges of the pan, therefore wasting the sugar I would guess. | www.oliviascuisine.com #dessertfoodrecipes The water insulates the custard and keeps it from cooking too fast, which causes cracks in the finished flan and a rubbery texture. It’s kinda watery. I figured once I flipped the flan onto a open dish it would be about 3 to 4 inches thick…. The coffee is not in the pudding itself but in the caramel sauce, and its bitterness compliments the richness of the pudding so well. I think I have mentioned previously that it is NORMAL to have sugar stuck to the dish when you flip it. Hi! Once it cools down (after baking), it must be refrigerated because it is an egg based custard. Coconut milk might work a little bit better… but I haven’t tried substituting the dairy in the recipe, so just a suggestion. There are many times that I omitted vanilla extract in the recipe but the flan still tastes completely fine. However, this is most likely down to disproportional egg : liquid ratio. I did the math and it just doesn’t add up. Â Don’t overly agitate your mixture, and make sure you strain it through a sieve. Â Don’t stir the caramel! That’s what most people use. Including how to make a perfect caramel, how to [...]. Toss the lemon juice with the sugar until it’s the consistency of wet sand. This recipe was adapted from Cook’s Illustrated, using 3 eggs and 2 egg yolks (ie. The reason why, is that half and half has a higher fat content and will create a creamier and richer flan, whereas straight milk will not be quite as creamy.