Miniature flan help...

W

whipappeal

Guest
Oh, boy... So, I'm throwing a surprise birthday party for a friend and would really like to serve miniature flans, since flan is my friend's favorite dessert.

The Williams Sonoma recipe in the link is designed for molds/ramekins, but I was hoping to use silicon muffin cups. Will that work, or am I nuts? Since I don't have a flanera or a larger mold with angled sides, I was hoping this would. And I was hoping not to have to buy ramekins!

Here's the rest of the menu.... Friend does not eat fish or cheese (gasp!), so those are noticeably absent....

Bruschetta

Tabbouleh

Salad with candied almonds and mandarin oranges (yes, I know it's old, but it's really rare, here)

Chicken Kiev or barbequed chicken skewers

Bacon-wrapped asparagus

Baguettes

Fruit

Mini flans (fingers crossed)

The logistics of this are pretty amusing. I live at the opposite end of the city from my friend and am trying to coordinate things with her daughter (who's 18) and husband. No idea yet of how many people, etc. smileys/smile.gif At least some of it can be done slightly ahead of time!

All help appreciated with the flans...

http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=5B267B45-26E2-4507-8FA67E49EB1C89BF

 
I made this a few weeks ago, and it was o.k., but I much prefer the traditional

carmelized sugar. Also, I thought the custard was awfully dense and firm. Not soft and "custardy" It's not because I don't adore cajeta either, because it is my favorite caramel normally. Just didn't care for it in the flan.

 
Sadly, I have no hope of finding cajeta here.... But I might experiment; thanks, Gay and Melissa!

 
Really? I never thought about baking cans.... Have you tried it? I have 25 silicon muffin cups...

Clearly, I need to do a test batch. smileys/smile.gif

 
I've baked breads and cakes in cans, but never tried flan. I've not

been impressed with silicon'd bread. It doesn't seem to get the crunchy-ness I like so much.

 
I agree... can't beat the caramelized sugar. BTW, have you used the EASY method,

where you add a little water to the sugar then don't touch it until it's almost done? SOOOOO much easier than the slow stirring, melting method.

 
Cheezz...I've never made flan before. Can you tell me, what is it about this recipe that makes it

different than others you've tried? The outcome is different, but is there something special about the method or the combination of ingredients...any ideas?

 
Update: mini flans work great in silicone molds...but I burned the caramel. smileys/frown.gif

 
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