Melissa in Dallas, I tested your brilliant idea of individual flans in canning jars w/

M

marilynfl

Moderator
the same result you had: about half the caramel stayed in the jar after inverting. I thought your sugar issue might be because water wasn't underneath the glass jars, so I lifted them on their lids during the bain marie process. I also used Theo's method of caramelizing the sugar, which meant there was no water added...just pure sugar.

Since the jar was already lifted 1/2 inch, I didn't fill them beyond halfway because I didn't want to overfill the pan with hot water. About half the sugar melted out onto the flan; the rest stayed in the jar. Admittedly this makes me happy because I'm not a fan of this overly sweet topping, but I would have liked the flan to be a bit thicker. Next time I'll use a deeper roasting pan.

Simply LOVE this idea for serving guests. Wish I could have solved your sugar problem

https://recipeswap.org/fun/wp-content/uploads/swap-photos/flan-rings.jpg

 
I don't know. The red ceramic ramekin held onto half of the caramel as well.

hold on...I'm going to test the other ramekin. It "was" wrapped up to go to library along with the remaining test subjects, but science comes first. Then my thighs. Then the library.

(done)

Nope. Same result as the glass jars.

Now...what to do with a flan that's just sitting there right after finishing a bowl of martyr oatmeal???

https://recipeswap.org/fun/wp-content/uploads/swap-photos/flan.jpg

 
No. Never needed to do that. No problem with flan unmolding and I wouldn't

Want the custard to warm at the edges.

 
Mine had to soak for two days to get it all out.

I think it needed to be swirled up higher on the sides for a thinner layer on bottom.

 
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