Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [flan]

10 questions
9
votes
1 answer

Can I salvage undercooked flan

I nearly doubled a flan recipe and didn't cook it enough, and so now it's not set. It's been in my fridge for about 18 hours. Do you think I can put it back in the oven for 20-30 minutes or so? Original recipe was 45 minutes, I did 55, which I now…
Lou Franco
  • 193
  • 1
  • 1
  • 6
4
votes
1 answer

How to brown the sugar for pumpkin flan?

I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan I follow the instructions to a tee: "In a medium saucepan over high heat, add the sugar and…
Rhea
  • 391
  • 2
  • 4
  • 12
3
votes
1 answer

Scraping Caramel for Flan

America's Test Kitchen proposes the following recipe as their "Perfect Latin Flan" (pg. 785, The Complete America's Test Kitchen Cookbook 2001-2016): This recipe should be made at least 1 day before serving. We recommend an 8.5 x 4.5 inch loaf plan…
Batman
  • 1,947
  • 12
  • 21
3
votes
1 answer

How to customize the softness of custards like flan?

How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg white ratio condensed, evaporated, regular milk or cream cooking time how long to let it…
eruditass
  • 151
  • 2
  • 5
3
votes
0 answers

How can I make my the colour of non-dairy flan more like a classic flan?

Hello Seasoned Advice community, I'm looking for some flan advice please! Thanks in advance for your answers. A family member has a dairy allergy, so for several years have been swapping cow milk out of recipes for oat milk. In the majority of…
ChristopheLynch
  • 131
  • 2
2
votes
0 answers

Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a similar consistency either to flan/egg custard or…
user2649681
  • 329
  • 1
  • 3
  • 9
2
votes
1 answer

What is a flan pan called?

I love making (Filipino) leche flan for my wife and I. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it just touches the bottom of the cake pan. I then sprinkle a bit of cinnamon into the…
jsanc623
  • 1,506
  • 10
  • 14
1
vote
1 answer

I made a flan, added lime zest and grated ginger, and it was a flop. What is happening?

I tried cooking it an extra few minutes, but the flan was runny and looked a bit like scrambled eggs. I have tried this before, and it worked. this time, I added more lime zest and ginger root for a more flavorful dish. Was it the lime zest? Was…
Anne C.
  • 11
  • 1
1
vote
2 answers

How do you make the sauce that is underneath Flan?

My favorite Flan always has that nice light brown sauce underneath, is there a way to prepare that from scratch?
AttilaNYC
  • 7,516
  • 48
  • 95
  • 147
0
votes
1 answer

How do I distribute fillings evenly in flan/pudding mix?

I bought the following flan/pudding I followed the instructions: 300 ml of cold milk add content of the package beat 3 minutes until fluffy However the small pieces of chocolate were all on the side of the bowl. Is there a way to have…
Burkhard
  • 103
  • 3