The caramel in my flan isn't turning out right?!
I made flan twice now!. The flan portion tastes great but the caramel turned out to be more difficult than I thought!. I finally got it to where it actually darkens and looks like caramel and I can get it into the container where the flan would be, but, when I take out the flan from the oven, the caramel turned hard and stuck to the pan instead of being a nice liquid caramel over the flan!. I am afraid of burning it so I have taken it off the stove not long after its turned yellowish gold, so maybe its that!? I also used a glass pan and the small individual glass ones, if that helps, and I did leave the caramel sitting while I made the flan portion!. Any advice on this would be great, since I'll attempt to make it again soon!. Thanks in advance!Www@FoodAQ@Com
Answers:
You are doing every thing right, the only thing you need to do is to cook every thing exactly how you are doing it, and then after it cooks, let it cool, wrap individually, and put it in the fridge for a day!. The trapped moisture of the flan on top of the caramel will cause it to loosen and liquefy!. After a day in the fridge, just run your knife around the edge of the flan and invert it on to a plate and it will be perfect!. And don't be afraid to caramelize your sugar a little more, to a medium brown color!. Better flavor that way!.
So, in short, the only step you were missing was time!.
also, be sure you are cooking the individuals in a water bath, but you are probably doing that since your flan came out ok!.Www@FoodAQ@Com
So, in short, the only step you were missing was time!.
also, be sure you are cooking the individuals in a water bath, but you are probably doing that since your flan came out ok!.Www@FoodAQ@Com