WickedFog
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You can eat it hot, but cold is better I think.No I just never heard of flan. Looks crazy, do you have it cold?
If anyone wants to try this amazing feat of time management and agility...
I have tried about 6 different recipes. Some call for a bunch of eggs, some just a few. Some use different, complicated milk mixtures, and some are fairly simple. I watched Mexican chefs make them, as well as plain old white folk. The custard was always good, whether I followed simple or complex recipes. Here is one of the simple recipes I tried.
https://www.isabeleats.com/flan-recipe/#wprm-recipe-container-18063
Setup your cake pan or watever you're gonna use for the water bath first. Get it and your ramekins in the oven. The hotter they are when you pour the sugar in the better.
Make your custard next. Let it sit for a couple minutes while you start the sugar, then run it through a strainer and set aside.
Melting the sugar is the only hard part. And a lot of the recipes tell you different ways to do this. I wasted probably a pound or so of sugar trying different methods. Here's what works easiest for me...
Put the sugar in a small pan (not a skillet) on the stove and turn the heat on medium. After about 5 minutes or so it will start to melt. Turn the heat down a bit. Let it continue melting (slowly), tilting the pan around to try to get it melting evenly. Do not stir it like the recipe above says. That causes all kinds of crazy problems like crystalization (cold spoon, hot sugar, no bueno). It takes about 10-15 minutes total. You don't want it to turn brown. Just a golden color. If it turns brown, the sugar will be bitter. And never, ever, ever get this lava on your skin. Holy ####ing hell does that hurt! If you get it on your finger, just lop it off with a meat clever. It will hurt less that way.
Quickly get it from the heat into your ramekins or flanera (tricky part) and cover the entire bottom, even up the sides a bit if you can. Pour the custard in and cover ramekins (individually) with foil, or put the lid on the flanera. Then bake according to the recipe. Let em cool then put in the fridge.
It's worth the trouble.
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