When is flan set

Have you tried my recipe? The worst thing you can do though, is over-cook the flan. Love your recipe by the way. What do you mean, you mean if you make the caramel without the water? Yes, it might be a bit harder, and probably more dark, and maybe slightly harder to pour over the bottom of the ramekins.

The way that I make flan is in the steps above, as the recipe above describes. If you want to try making dry caramel — then go for it. But this is how I make it. I used this recipe the other day for a Chocoflan cake. It was absolutely perfect! Smooth, beautiful, and so delicious! Some notes: When making the carmel topping, make sure you start with a hot pot. Mine was too cold and I thought I had ruined it. I used a bundt pan. I still used the hot tap water Bain-marie and the kitchen towel. No cover over the cake, it turned out perfect just had to cook longer.

Follow the instructions! If you do follow directions, it will be perfect! Fantastic instructions for your flan! Very detailed and extremely easy to follow. Thanks for adding the pictures. In the past, I have had trouble with the caramel turning like a rock in the ramekin. Will I have to put my ramekins in hot water to release the caramel from the bottom of the ramekin? I am serving them at a dinner party tonight!

Hi Mika just wandering if you have ever tried silicon molds or if you have any ideas for a more decorative serving Thanks. This is soo helpful. 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. Very frustrating! What i am realizing is that my eggs are cold and then the cream cheese is hot, this is my problem!

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? Seriously, you have been such a help! When I make cheesecake, I will often leave eggs and cream cheese out overnight… so I think you would be safe for up to 8 hours if you live in a temperate climate.

Try my recipe without cream cheese and see what you think. From step 10 above : Then, cover each ramekin with plastic wrap and refrigerate at least 4 hours or overnight. I followed your recipe and methods to a T and it was perfect. Thank you!!! Are you sure you are using 6oz ramekins? Also, mine took almost two hours to bake, maybe because I was only able to fill 6 ramekins. In the picture your ramekins look smaller than mine. Please let me know what size you are using exactly?

Please help me! I tried to make caramel pudding for about 5 people using a rectangular cake pan. I used a water bath in an aluminium tray and placed the pan inside.

I baked it for about 30 minutes at F. But the top layer of the pudding started turning brown right after 15 minutes. Even though the pudding was still very much undercooked. So I could not take out the pudding for another 15 minutes. Can you please tell me how to avoid the browning of the top layer. I just want it cooked, and not turn brown.

I am planning to again make the pudding in the next 3 days. Please help me with where I am going wrong. Thanks a ton. Hi there. So try using smaller round ramekins instead of a large rectangle pan. The other thing to keep in mind is that with a rectangle shape, your corners will cook much faster than the other parts. Is the heating element of your oven on the top or the bottom? I like to add a can of pumpkin, a little clove, cinnamon, ginger, and cardamom — this require adding 2 more eggs.

Hi Mika. May I ask if you use a whole eggs or you separate the egg yolk and egg white. Thank you!! Your recipe is incredible and the instructions are great. This was my first attempt at flan, and definitely not my last.

I made them last night and tested one this morning. They turned out beautiful and taste wonderful! I have one inquiry for you. When I strained the mixture through the sieve, approx. Hi there! How did it turn out? Why i didnt read your blog before i tried cooking this flan.. Are you talking about this recipe for flan? Just made this last night. I, too, had a flan that was so smooth and silky at a Cuban restaurant in NYC.

This recipe is the closest to it by far! Thanks so much! You can certainly try it… The only way I know how to make it though is as described above. I would guess if it has cracks in the middle, it might be overcooked. Love the website. Whenever I make flan, when I unmold it, there are always bits and pieces of custard. Why is this? Did you use my recipe and technique? Hi- great tips! When it is used, the flan has a much denser texture, which is how it is usually made in Latin America and in Spain.

And probably because of my French heritage, I always dust the top with nutmeg. Is there a way to make one bulk flan, or would I need to make several? I normally do not like to make 1 large flan because it is more prone to failure — the sides cook much faster than the center. I tried your technique, but cut the recipe in half. Both times, the flan was still watery. What am I doing wrong? I also cook it for 30 mins! Did you allow the flan to continue resting in the water bath after cooking or did you remove immediately?

It needs to continue sitting in the hot water after removing from the oven to continue cooking. Also, make sure that you are not using really large ramekins or overloading each ramekin — too much custard will take much longer to cook. It is quite reached. The first time I think it tasted good but really really sweet as I did not use the much the evaporated milk.. The 2nd time, I did use it, but then the taste was not that sweet but quite reached still. The cooking times I suggested are guidelines, but you want to err on the side of undercooking.

The flan will look quite jiggly when you remove it from the oven, and it will continue to cook itself with the carry over heat. If you had bubbles on the side… you might want to decrease the cooking time next time. I have to wonder if overly agitating the custard was the culprit; I beat the sugar and eggs together pretty hard, the milk much more gently and heated , and strained, but some bubbles still may have found their way into the flan.

Probably overcooked just a bit. Flan is a delicate recipe, but really no more so then the cookies I often bake; just have to keep trying. Thank you for the response. THe only other thing I can think of is if you used a large dish instead of several small ramekins? I always suggest cooking in small ramekins because one large flan will have a tendency to overcook on the outsides by the time the center is just done.

Maybe try lowering the baking temperature… some ovens run hotter than others. As a real life Latina I can honestly say this is not how you make flan. Why do white Americans insist on changing and complicating things? Thanks for the racism!!! Yeah, because there is only ONE way to make something. As if that matters at all for making a recipe…. Well you typically preheat the oven to the degrees you plan to bake at… that way the oven is already at the correct temperature when you insert your pan.

So for this recipe, you preheat the oven to , then, you bake at Just keep it at degrees. Hi dear, I just made this recipe and it is still in the oven , I had made a mistake and used 6 glass Pyrex ramekins instead of 8 and it still too watery after 40 minutes.. Did you change anything?

If you used a different sized ramekin, or divided your custard into fewer than eight ramekins… then this recipe will not work for you as written. Also, I did specify the exact temperature of degrees. Did you use HOT tap water for the bain-marie? Do keep in mind that the flan should be a little bit soft and jiggly in the center when removing from the oven.

The flan will continue to cook from carry-over heat as instructed in step 9. Every time I try it, after overnight refrigeration, flipping it upside down,the Carmel is always rock hard. Have used lemon while caramelizing.

Everything is perfect other than the hard caramel in the end…. I want to include the towel technique into my flan. I already strain the eggs before I add the rest of the ingredients but since I use sweet milk instead of sugar I am not sure if it is a good idea to strain it at the end.

I will be sure to mix the ingredients gently though to avoid air bubbles. 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. Thanks for the tips, they are very useful. You can try it? Hi I cooked and sold leche flan and according to the buyer it is delicious like it melts in the mouth.

My problem is that its too soft. Can you give me an advise on how I can make my leche flan firmer. Are you using my recipe?

You can try decreasing the liquid to see if that gives you the texture you desire… you may have to experiment though. Hi actually I have my own recpie I just ask if u have some secret ingredient to make a leche flan firmer. But next time i cooked flan I will try your recipe…. Hi, I was trying to make the flan, but I realized I dont have half and half. Can I use evaporated milk instead? But you can probably do half evaporated milk, half cream if that helps? I just tried your recipe.. I just have difficukty in getting it out from the ramekin..

You can try warming the sides a little bit by setting the ramekin halfway in some hot tap water. Other than that, I always use a knife and it comes out fine. Why you put the caramel only on the bottom of the ramekins and not the sides? My mom used to put caramel on the sides too. OK… so let me understand…. I bake it in a water bath. Maybe try the method I outlined in the post and see if that works out better for you. Steaming is probably creating a too hot cooking environment making the custard bubble — then those bubbles are setting along the sides.

So you might want to correct that in your ingredients if you really want people to get comparable results. You will also find that pretty much If you are using small or medium sized eggs… well, then you should consider that many recipes that you might use that are egg-heavy or dependent on eggs for thickening or leavening will fail… so you might want to adjust your egg proportions on your own if you are not using standard eggs.

Please feel free to not use any of my recipes that I provide for FREE for educational purposes to anyone who wants to browse. Looks awesome and well explained. I usually make Coconut Flan and it comes out beautiful. I am not a baker… Great recipe , I will try it. Just have to experiments you really love to cook. Keep up the good work…. I read pretty much all of the responses… I try to help where I can.

Thanks for the kind words! If i want to bake this is a small corningware baking dish — how long should it be in the oven for? You can experiment, but may be more likely to have overcooked edges….

I made my flan in a deep dish similar to Corningware , 9 inch. I cooked it for 1 hr and 15 minutes. However, it depends on the size and depth. You will have to bake for at least 50 minutes. Just make sure the consistency resembles jello and not cake batter undercooked. I hope this helps. Thank you a million times.

My flan came out perfect and is beautiful. I used 2 cans of condensed milk, 2 can evaporated milk, 5 eggs and 3 egg yolks, vanilla extract and a dash of nutmeg. I used a very deep 9 inch dish and had a little leftover. It took 1 hour and 10 minutes until it was a jello consistency.

It came of out so creamy and smooth. It tasted amazing, shortly after refrigerating. No bubbles and burned sugar. Keep posting!

My recipe is obviously not the only way, but the technique mentioned above should help you with any flan or custard recipe. My recipe does not call for steaming as the method of cooking, but rather baking at a controlled temperature. Maybe try baking in the oven as described above instead and see how it works out for you?

Thank you for the instructions! I will be trying it for my first flan experience as soon as I can get me some ramekins. Should I still put the rack into the middle, height-wise? Instead of ramekins, I would like to use a round mold.

Would you recommend that? Remove the foil and leave the flan in the water bath for 1 hour to cool. Remove the loaf pan from the water bath and wipe the pan dry. Cover tightly with plastic wrap and chill in the fridge overnight or up to 4 days.

To unmold the flan, carefully slide a sharp knife around the edges of the pan. My flan tastes eggy: Freshly cooked flan may have a stronger eggy taste. However, this is most likely down to disproportional egg: liquid ratio. There are many times that I omitted vanilla extract in the recipe but the flan still tastes completely fine. Caramelizing sugar and a little water, pouring it over the base of the flan dish, hardens very quickly.

The longer the flan is left to chill in the refrigerator the better — the caramel has more time to liquefy into the custard. I always make my flan early in the day for that night, or the night before. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Skip to content. Toss the lemon juice with the sugar until it's the consistency of wet sand. Heat the sugar until it melts. Don't stir, which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that's starting to brown. How to Make Caramel Sauce. Place the milk, solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan.

Liqueurs and extracts are added after the mixture cooks. Bring to a simmer over medium heat, stirring occasionally.

While the milk mixture heats, whisk the eggs until pale yellow. Don't over-mix the eggs: you don't want the eggs to become foamy, because the air bubbles affect the texture of the finished product. In a slow stream, pour the hot milk mixture into the bowl of eggs, whisking constantly. Pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan.

Stir in extract or other flavorings. Divide the custard equally between your caramel-coated dish or ramekins. Creamy Caramel Flan. Flan is a perfect canvas for a dessert-lover who enjoys experimenting with flavors!

Vanilla flan can be made marvelous by using a vanilla bean in place of the extract. Slice the bean in half, scraping out the seeds with the tip of the paring knife. To make chocolate flan, use the same method as you would for chocolate ganache: pour about a third to half a cup of chocolate chips in a mixing bowl.