Comments | dammitall: step-by-step Flan

dammitall

step-by-step Flan

May 28, 2007 10:35

INGREDIENTS ( Read more... )

Comments 6

dammitall June 15 2007, 23:57:53 UTC

Try 60 minutes instead of 70.

Mm-m dammitall July 15 2007, 01:53:21 UTC

60 is better, the middle is nice and creamy. But the edges are a little done, try 55.

Re: Mm-m dammitall August 17 2007, 22:35:58 UTC

55 is just about perfect. The custard is a bit loose, but oh so smooth. Maybe 56. You take the whole shebang out of the oven and leave the flan sitting in the waterbath for an hour before refrigerating.

Thoughts on stirring/swirling sugar dammitall September 30 2007, 13:57:25 UTC

I had been "swirling" the sugar because "stirring gives it lumps", but noticed I'd still get a long crusty lump or two I'd have to break up before pouring the sugar, anyway. So this time I stirred it.

Okay--swirling it gives you a long crusty lump or two, but stirring it gives you a MILLION small lumps! And they take just as long or longer to melt down as swirling only.

So now I know.

Strainer dammitall September 30 2007, 13:59:05 UTC

I have a wide-mesh strainer and a very fine-mesh strainer. I started using the wide because I was tired of how long the fine takes. But the wide lets lumps of eggwhite through. If I have the dexterity, next time I should use the fine under the wide.

dammitall November 8 2013, 00:30:08 UTC

Tried something different this last time I don't want to do again--I'd heated the water, and put it in the large pan in the heating oven, then lowered the prepared flan into it. I felt the edges came out harder than I like, that way. Not bad, but not so deliciously liquid.