No, you do not need to overly beat the eggs. Flan is a delicate recipe, but really no more so then the cookies I often bake; just have to keep trying. Keep in mind that the flan will continue to cook after you take it out of the oven – so you want it to still be a bit jiggly when you take it out. If your flan didn’t turn out, then next time try a slightly coarser sieve. Bringing the flan to room temperature first would not be safe (and no, reheating won't make it safe again). It’s true that what is now considered a traditional flan in Mexico or South/Central America is very likely to be made with sweetened condensed milk. (So that the sides don’t cook faster than the center, ruining the texture.) Regarding the restaurants…I’m not really sure? My question is, is it okay if i will use a small glass jar instead of llaneras or ramekin? When cooking flan it is important to use a water bath to create a gentle heat around the pan, resulting in a smooth and even texture. If it was undercooked it would be crunchy, if it is overcooked the bottom and edges will be brown and crunchy and have … If you don’t like the taste of eggs though, you might want to pick a different dessert that isn’t quite so egg based. I will admit when melting the sugar I burnt it … badly lol….. i repeated the process and it came out fine…….. my flan….. following your recipe it came out incredible… smooth creamy great texture…. And do keep in mind that not everyone will get the “EXACT” results as you since the type of oven and type of bakeware will vary from person to person and they will need to make adjustments accordingly. Follow all of the directions for this flan recipe but after you caramelize the sugar, add your cake batter FOLLOWED by the flan mixture. The less bubbles you start with in your custard batter, the less bubbles and “chunks” you will end up with in your cooked flan. Thanks! When I make the flan, I don’t fill the custard up to the top – I fill them maybe about half way to leave room for expansion (they tend to swell a bit when baking, and I don’t want anything to overflow). How can it curdle. (Fahrenheit). However, I had to bake mine for 15 minutes longer. That’d be me. But, Puerto Ricans are ingenious when it comes to creating new flan recipes. Should I have turned off the convection option instead and use a roasting pan? I need to trust my instincts about when it is done, but I have found in the past that the time varies widely, which I think has to do with the freshness of the eggs. I am not a baker… Great recipe , I will try it. So I’m trying this recipe for the first time and I think I ruined it..as I put the pot in with the water a bit of water splashed inside my mix will this mess it up completely? I am planning to again make the pudding in the next 3 days. As a real life Latina I can honestly say this is not how you make flan. As soon as your caramel is almost at the color you want, remove it from the heat and immediately pour it into the ramekins. (The caramel will harden against the bottom of the ramekin almost immediately – this is normal, so don’t worry about it!) Thanks for posting this recipe with all of the detailed notes, which I’ve been keeping mind. The holiday might look a little different this year— but we’ll be right by your side (as always!) Through some kind of magic the flan ends up at the bottom so that when it’s inverted it ends up at the top and is beautiful and delicious! I read pretty much all of the responses… I try to help where I can. Did you use hot tap water? I’m definitely decreasing the cooking time; the flan came out very jiggly in the center, but solid around the edges. Mika,I am a 78 year old single male; I love flan, but I usually give in to the commercial (non egg) boxes because they are quick and are done on stove top. Yours was the best online recipe by a long shot. After baking 45 minutes my flans were still totally liquid. Can’t wait to try your flan! When you cook the flan over the caramel, and after storing in the refrigerator though… enough of the caramel will “melt” with the liquid in the flan and create a liquid caramel sauce, and give you the nice golden brown top. At the holidays when there will be lots of family I make my flan in a BUNDY pan…yes! Remove the roasting pan from the oven, and allow the ramekins to continue sitting immersed in the hot water for another 10 minutes. Hi, Mila, I love this recipe. All the info in this recipe and method is top notch, but now I know they need more room and a metal pan! I used 2 cans of condensed milk, 2 can evaporated milk, 5 eggs and 3 egg yolks, vanilla extract and a dash of nutmeg. So it’s best to mix by hand, slowly stirring without creating too many bubbles. I’m sorry I don’t know! (Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it. when you say 2tsp. With trial and error, I figured out the secrets: 1. Some people like to make their flan with sweetened condensed milk, but the proportions of ingredients will be different. Lol. I just tried your recipe..perfect.love it and my husband thinks its the best that we had. If you look at the recipe above, you will see that it does call for whole eggs. What do you mean, you mean if you make the caramel without the water? Then make the caramel:  Place the sugar and water into a heavy bottom saucepan over medium high heat. Anyhow, the oven should be set on bottom heat only? Did you use HOT tap water for the bain-marie? Are you using my recipe? I had the same experience as you… every time I had flan in the past at a restaurant, it was lumpy and gross… But I guess people get used to the way they make it, and if they are used to the lumpy texture, over time… maybe they don’t see it so much as a flaw, but part of how it “is supposed to be”? Are you planning on making the flan separate and using it as a layer between chocolate cake? Thanks for the kind words! As far as the caramel, i poured it into my ramekins but found that by the time i got to the last ramekin and went back to evenly distribute the caramel, it was solid. . However, your recipe has inspired me, as have YOU. Put in microwave on high for 20-30 secs. Why is this? I used to not like flan until I tried this recipe. So you might want to correct that in your ingredients if you really want people to get comparable results. Recent Reviews: Very Positive (106) - 94% of the 106 user reviews in the last 30 days are positive. i just have questions. If you have an upper heating element, or if your heat is up too high (keep in mind the temperatures I post are in Fahrenheit, not Celsius), it will most likely “toast” the top… When I make flan, the way described in the recipe above, the custard does not brown. The right flan consistency is silky, smooth, and easy to eat. Bak for 70 to 75 minutes or until the custard is just set, but still jiggles slightly in the middle. Thank you again. Perhaps the thick dish towels and the not-really-hot water I used were factors there. I did it with another recipe and it seemed fine. Thanks a ton. Both times, the flan was still watery. Thank you (: I wouldn’t use a blender to mix the custard unless you have plenty of time to wait for the bubbles to subside. Your instruction is so well instructed & detailed, therefore I wanted to give a try. Remember, that the custard will continue to cook while it is cooling. My husband and I have eaten one too many lumpy, thick, eggy flans in my time, but your recipe was none of those things. I will be trying it tomorrow. One was smooth creamy delicious and perfect, the other overcooked, spongy grainy and too eggy. Are you insulating the bottom of the dish with a towel? your product. My mom used to put caramel on the sides too. Thank you a million times. I am going to link to this site wherever i can because everyone should read this before making flan! Hi! The standard abbreviation for “Tablespoon” is a capital letter “T”. Will I have to put my ramekins in hot water to release the caramel from the bottom of the ramekin? So I could not take out the pudding for another 15 minutes. Including how to make a perfect caramel, how to [...]. You have a great recipe and I’ll try it on another occasion. Well, yes, you could… you can do anything you want (and some people have done so successfully)! Watch on your iPhone, iPad, Apple TV, Android, Roku, or Fire TV. It tasted amazing, shortly after refrigerating. You can experiment, but may be more likely to have overcooked edges…. I like to add a can of pumpkin, a little clove, cinnamon, ginger, and cardamom — this require adding 2 more eggs. Brown sugar has a hint of molasses flavor… so if you like that flavor, then you might enjoy the caramel made with brown sugar instead. Very frustrating! Working as a team, you and your fellow chefs must prepare, cook and serve up a variety of tasty orders before the baying customers storm out in a huff. When I strained the mixture through the sieve, approx. Also, make sure that you are not using really large ramekins or overloading each ramekin – too much custard will take much longer to cook. Keep the flan in the tins, wrap and refrigerate. . My oven is electric, and when set to the “bake” setting, heat only comes from the bottom – however it does have convection (fan blows the hot air around the oven). i dont use the oven, i use the steamer, i steamed it for about 30 minutes with low fire ended up holes outside…. Thank you!!! Try it and see I guess? HI Mika, I love your recipe. An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host. If you used a different sized ramekin, or divided your custard into fewer than eight ramekins… then this recipe will not work for you as written. How about splitting a banana, frying it in a litter butter and topping it with the caramel sauce? Yes, here is my recipe index: http://www.the350degreeoven.com/recipe-index/. Thank you! 6. Also I made my flan in a cake tray(oval) as I didn’t had ramekins, just had to cook for extra 20 minutes. I’ve tried warming the milk first, starting with cool water/warm water/hot water in the water bath … so many things, and could never get rid of the bubbles. Thx again for this great entry. The way that I make flan is in the steps above, as the recipe above describes. The first time I think it tasted good but really really sweet as I did not use the much the evaporated milk.. I forgot to mention that I heat the coconut milk slightly, just until the fat is melted. Did you use small ramekins? Place the cake pan inside a large roasting pan with high sides. Hi….I tried making Flan the “Latin” way as they say, with condensed milk, evaporated milk, etc. I do strain mine through a sieve because it removes a lot of air from the blended liquid and makes the flan smoother. It’s your flan, and there is no right or wrong way – both dry and wet methods have their pros and cons. Can I add cacao powder? Since I didn’t want to create air bubbles in the mixture, therefore I did not do so. Thank you soooooo much for this! i will let it refrigerate overnight. I’m not sure what condensed cream is? It turned out really well, but that was 5 years ago, and I remember being in a panic about it then, also. Maybe try baking in the oven as described above instead and see how it works out for you? I check it a one hour with a cake poker and if it comes out clean, it is done and will keep cooking a bit once out of the oven. It looks beautiful. Not 3 egg yolks and 1 whole egg? Also, mine took almost two hours to bake, maybe because I was only able to fill 6 ramekins. Fill the roasting pan with hot tap water until it comes halfway up the sides of the cake pan. I don’t think the convection setting would make a difference. First of all, thank you so much for taking the time to put up this recipe in such great detail. Most of the time when I’m telling people to follow my recipe as written, it’s because they are having issues from substituting one major ingredient for another… or attempting to make a major change in ingredients or technique then wonder why things don’t work. Not too long. Sorry for asking so much and hope to hear from you soon. Sorry to say that your picture looks like the stove top made flan on the highly marketed Goya box. If you prefer a firmer flan, then you could try to add another egg (or use slightly less half and half) and see if that does the trick. I’m curious if this is typically what you see and if not, is there something I could try to do differently? I don’t typically make caramel just with sugar – I find it is a bit quicker to burn. I also like to make coconut flan which would make it impossible to strain at the end or it will lost all the coconut, lol. Using a water bath in the oven is a more gentle and slow cooking method that will help you avoid those “holes” or bubbles. Why i didnt read your blog before i tried cooking this flan.. i tried the other recipe.. how frustrating! Try my recipe without cream cheese and see what you think. Please let me know what size you are using exactly? While you can make flan (or any other custard) with convenience products like sweetened condensed milk… you can make a simple custard using basic ingredients without the use of this particular processed product. I have tried it and it was perfect. Why do white Americans insist on changing and complicating things? It wasn’t chalaza. Do u think that i shouldn’t use that homemade half and half for baking?? I’m glad it worked out for you! “Teaspoon” is abbreviated as lowercase “tsp”. The cooking times I suggested are guidelines, but you want to err on the side of undercooking. I’m fairly certain that you get a lot of bored losers out there who just so happened to bust your chops. Pull out tins as needed. Hi I made flan once and I failed because of too many bubbles and it sucks so now I’m afraid to try it again cos it’s a money waste Can you give some few tips to prevent bubbles? But I don’t live in that perfect world. But for me, I don’t like to do that… because with larger pans, you run into the problem of the outer edges cooking faster than the center. And I had to cook the sugar/water mixture more like 10 or 15 minutes before it got brownish. My best guess is that it was the thicker of the albumen/egg white. 3. I think I have mentioned previously that it is NORMAL to have sugar stuck to the dish when you flip it. Have you tried my recipe? Caramel can go from perfect to burnt in less then 15 seconds, so babysit your cooking caramel, and do not leave the pot’s side! Thanks so much! Every abuela has her own favorite family recipe, and every hijito believes that their abuelita’s recipe is the perfect one! You can try it? Yeah, because there is only ONE way to make something. (Tip courtesy of le grand Jacques Pepin). Just keep it at 325 degrees. How pong should I leave the flaun in the refrigerator. Thank you and thank you for sharing! Get helpful baking tips and recipes for cookies, cakes, breads, and more treats, delivered right to your inbox. Why is it? If you cannot find actual “half and half” where you live, then use instead 1 1/2 c. whole milk + 1 1/2 c. heavy cream. Once heated, tip your overcooked pasta into the pan and saute like the first method we mentioned. Keep doing this for less time, like 15-20 secs until the hard caramel releases from the bottom. I used a ceramic Corning ware type baking pan and not a metal pan and I had to bake the ramekins for at least 10 or 15 minutes longer before they were not liquid and more jiggly. I’ve made flan with coconut milk (full fat) successfully. Love your recipe by the way. The abbreviation “c.” stands for the American volumetric measurement of “cup”. I’m not a commercial baker – this is just a hobby for me. Do not wait for it to be solid or firm. The recipe doesn't give strict warnings about this though - 'about to split' doesn't mean anything to me. When cooking flan it is important to use a water bath to create a gentle heat around the pan, resulting in a smooth and even texture. I prefer to make this in individual ramekins because the smaller the dish, the more uniform the flan will cook.