Is 35 minutes really enough for Daisy Martinez's flan? I panicked and baked it

[marilynfl]

for another 25 minutes. It was just so liquidy and "un-set looking" at 35 minutes that I caved.

I'll know in another hour when I unmold it if that was too long.

 

[maycee]

Marilyn, I did a search for the flan when you mentioned it above and saw a post

by cheez that said she had to bake it for an hour.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=169442

 

[marilynfl]

Thanks! I just sneaked a piece and it's perfect. So...one hour baking time in bain marie.

 

[marilynfl]

...and why isn't this in T&T?? Cheezz, please do the honors.

You, Traca, me (twice) at the very least that I can remember.

 

[angak1]

I have read many other comments about this flan and that the baking time must be wrong.

 

[cheezz]

It is! Number 71 in desserts smileys/smile.gif

And I noted in the recipe that I bake for 55 minutes

 

[traca]

Marilyn, when you pulled it out of the oven, did you leave it in the bain marie until cool?

 

[cheezz]

Yes! That seems to be a step people gloss over and it's so important smileys/smile.gif

 

[marilynfl]

ah, I was looking in Cakes, which, as you know...isn't what flan is.

 

[marilynfl]

I did it this time as well and must have done it the first time I made this.

But it was SOOO liquid-y at 35 minutes (nothing seemed set, not even the edges) that I worried it won't set up once outside the oven, even sitting in the hot water. And I needed it to work.

So, good to know. Either you can cook it for an hour--or cook it 35 minutes and let it sit.

 

[cheezz]

NO NO!! It still needs to bake for 55 minutes....then sit in the water bath!

The original 35 min. in the recipe just HAD to be a mistake.