Flan (Spanish Recipes)

[bholus10]

Step 10:

Careful! Different temperature variations can break glass. You might be best to let the sugar cool down a bit before you put it into a fridge.

With the silicone, I do it right away. You want the sugar to cool down a bit, if it's hot when you poor the flan mixture into the pan it might curdle the eggs/cook too fast/etc.

[bholus10]

Step 12:

Now, after you have beaten the ingredients for the flan together, you might very well end up with foam on top. This wont hurt anything, however, as you might imagine, the foam offers up more surface area, and so if you have foam on the top of your flan, you tend to end up with a burn layer/crust on the bottum of your flan (you flip the container over to serve). If you want to skip the next step, feel free! But, I don't like to have that crust in my flan, so...

[bholus10]

Step 12:

I don't know what this thing is, but it will work. It will act as a strainer, and all (or close to all) of the bubbles/foam will get stuck in the strainer. This makes a big difference in my opinion, but really might not be worth the effort, it is up to you.

[bholus10]

Step 13



got a bit impatient, and some bubbles got through. Using my fingers as a

onge, I cleaned most of these up actually, so it has a smooth/glassy top.

[bholus10]

Step 14:

Now, put the flan pan into the other container, which will contain water. I pour the water in AFTER I put the flan pan in, as it leaves out the guesswork as to how much water I will need. Fill it up as much as possible.