![]() Insulation!!!! (So that the sides don’t cook faster than the center, ruining the texture.) Line the bottom of the baking pan with a thick kitchen towel, and use a hot water bath (NOT boiling water bath).Īnd 4. ![]() GENTLE heating is a must! 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.)ģ. Don’t overly agitate your mixture, and make sure you strain it through a sieve.Ģ. The less bubbles you start with in your custard batter, the less bubbles and “chunks” you will end up with in your cooked flan. So how do you make a good flan? With trial and error, I figured out the secrets:ġ. Once you have REAL flan, you will never consider even looking at gross overcooked flan ever again. The sauce should be a rich golden caramel, with no hint of a burnt flavor at all. Good flan is supposed to be creamy and smooth, with a soft silky texture. It reminded me of curdled milk… yuck! Since then, I’ve realized that is NOT how flan is supposed to be… and the poor flan examples I’ve had the misfortune of trying are what happens when you DON’T make flan correctly! I’ve never understood why… every time I had flan in a restaurant it was lumpy and hard with a congealed cottage cheese texture – served in a bitter burnt-sugar tasting sauce. ![]()
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