Attn Flan makers --not sure if you saw this flan recipe--it looks like people

Flan is easy to make, MoNJ- since you've wanted to try, try this recipe.

I make flan reasonably often and this recipe looks fine- I don't see why people would think there is something wrong with it.

 
This one by Daisy Fuentes is consistently good. I've nailed the caramelizing step

with multiple batches of caramel candy.

For one cup of sugar:

Start non-stick pan over med-high heat (I have a Calphalon anodized pan)
Sprinkle 1/2 C of sugar across bottom.
Watch for it to start to melt and gently shift around the dry sugar with a silicon spatula. When it's almost all melted, add the second 1/2 cup of sugar. It will dissolve faster since it's sitting on the liquid sugar. The sugar will go from opaque to translucent and the color will go from white to deep copper.

Have your baking pan ready and be careful, because the pan you pour the sugar into will get hot to touch.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=84910

 
It's going to be the traditional Mexican-type baked custard flan, not creamy like a cheesecake

The creaminess would be like Daisy's recipe Marilyn mentioned. Depends on your own taste buds.

 
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