So I looked up some flan recipes, and they all looked moderately simple. Basically a custard, cooked in a water bath, with a simple caramel sauce.
So I gathered all the ingredients, pans, utensils, etc.,.
Started in on the caramel sauce… and it wouldn’t color up.
Okay, I thought, that’s what I get for trying to use a nonstick pan
So, I switched to a stainless steel. And it crystalized.
Tried again, cooked on low until sugar cooked to a clear syrup, turned up heat… got color, aaaaannnd crystalized.
Now I’m about to tear my hair out.
I look up different recipes to wrinkle out any tips or tricks.
I change pans again, I resist stirring, I carefully wash down crystals on the edges; as it turned golden, I notice crystals forming in the center and I nearly give up right there.
Dunno why, but I let it go a bit longer, it got to the color of a light tea and I took it off the heat. As the bubbles settled, I realized it was salvageable if I acted quickly.
As I pour it into the base of my baking pan I am holding my breath. There were a few little bubbles which I was able to carefully agitate out.
Whew!
It took 2 1/2 hrs to get that done properly.
So, here I am at 1 am waiting to see if I got the actual custard right.
So I gathered all the ingredients, pans, utensils, etc.,.
Started in on the caramel sauce… and it wouldn’t color up.
Okay, I thought, that’s what I get for trying to use a nonstick pan
So, I switched to a stainless steel. And it crystalized.
Tried again, cooked on low until sugar cooked to a clear syrup, turned up heat… got color, aaaaannnd crystalized.
Now I’m about to tear my hair out.
I look up different recipes to wrinkle out any tips or tricks.
I change pans again, I resist stirring, I carefully wash down crystals on the edges; as it turned golden, I notice crystals forming in the center and I nearly give up right there.
Dunno why, but I let it go a bit longer, it got to the color of a light tea and I took it off the heat. As the bubbles settled, I realized it was salvageable if I acted quickly.
As I pour it into the base of my baking pan I am holding my breath. There were a few little bubbles which I was able to carefully agitate out.
Whew!
It took 2 1/2 hrs to get that done properly.
So, here I am at 1 am waiting to see if I got the actual custard right.