tag:blogger.com,1999:blog-678127600913785710.post5094136518289729832..comments2023-10-28T09:02:21.153-04:00Comments on Spryte's Place: Flan = FAIL... well... kinda...Sprytehttp://www.blogger.com/profile/04061460751875773866noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-678127600913785710.post-21422667080874755232009-05-12T17:16:00.000-04:002009-05-12T17:16:00.000-04:00I've only made flan once, so I don't know what to ...I've only made flan once, so I don't know what to tell you, but it looks great!!Deborahhttps://www.blogger.com/profile/11741861711308777389noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-73194635314089887072009-05-07T22:00:00.000-04:002009-05-07T22:00:00.000-04:00Quite frankly, it looks good to me! I love flan bu...Quite frankly, it looks good to me! I love flan but I've only made it once. I put them in individual ramekins so the water bath wasn't an issue but I do think that beating the eggs separately first is best before adding the milk. Still, the fact that it tasted great is a big plus!Tangled Noodlehttps://www.blogger.com/profile/17543997083087131116noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-7699072142099090202009-05-07T21:24:00.000-04:002009-05-07T21:24:00.000-04:00I'm actually teaching a flan cooking class in a fe...I'm actually teaching a flan cooking class in a few weeks and I put everything in a blender until nice and frothy. I also add a touch of cream cheese for an extra smooth texture. looks great nonetheless and great job on the caramel!What's Cookin Chicagohttps://www.blogger.com/profile/05997166741217476857noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-8656846593223825552009-05-07T20:08:00.000-04:002009-05-07T20:08:00.000-04:00I've never made flan before but my daughter in law...I've never made flan before but my daughter in law is a wiz at it....I will have to try someday. I think your flan looks great....pass some here for me to enjoy, please!!!!Debbiehttps://www.blogger.com/profile/02476562676908314541noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-80566929249467350772009-05-07T16:17:00.000-04:002009-05-07T16:17:00.000-04:00I have never even tried flan before, so you are wa...I have never even tried flan before, so you are way ahead of me. <br />I love the look of that caramel on top. I want to pick it up and eat it!NKPhttps://www.blogger.com/profile/04963976997563464573noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-83978629252685530762009-05-07T09:18:00.000-04:002009-05-07T09:18:00.000-04:00I've never tried flan either, but this sure turned...I've never tried flan either, but this sure turned out beautifully!teresahttps://www.blogger.com/profile/03354761431432717178noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-33709748848313067822009-05-07T01:26:00.000-04:002009-05-07T01:26:00.000-04:00I've never made a flan before, so I can't help you...I've never made a flan before, so I can't help you. But it looks good to me, I would totally eat that. :)Bobhttps://www.blogger.com/profile/13410982623974521233noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-51354723562510492892009-05-06T18:56:00.000-04:002009-05-06T18:56:00.000-04:00Sorry this didn't turn out like you hoped, but yes...Sorry this didn't turn out like you hoped, but yes, at least it tasted good :). I was just thinking of posting flan...the recipe I have works every time (well, it has so far)...I actually do use a pie plate (but just the regular metal type)...But definitely make sure water is boiling when you put it in at least 1/2 way up the side of the pie plate (or whichever kind u use). I think maybe cooking it about 10 minutes less would have helped the curdy-type texture be a little smoother, too. I usually cook it about 50 minutes, which still leaves it sort of "tacky" looking on top...and feeling too, if you touch your fingers to it. It does end up all creamy and amazing though! Know what? I'm gonna make one in the next couple of days and post it...the recipe is very close to yours (but no, I don't use lemon). blah, blah, blah... ;)Heather S-Ghttps://www.blogger.com/profile/02722720171083290211noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-3667521646573621172009-05-06T18:53:00.000-04:002009-05-06T18:53:00.000-04:00At least it looks great. That's half the battle i...At least it looks great. That's half the battle if you ask me.Larahttps://www.blogger.com/profile/09051780765300427426noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-42257943571445317022009-05-06T16:18:00.000-04:002009-05-06T16:18:00.000-04:00Thanks Shane... also I didn't pull it out of the w...Thanks Shane... also I didn't pull it out of the water bath right away. It didn't occur to me right away that it would keep cooking being in hot water filled cast iron. <br /><br />Cathy... I don't think they could have... the caramel was completely cool by the time I poured in the egg mixture. But it's possible the hot water in the water bath was too hot and maybe the edges cooked too fast?Sprytehttps://www.blogger.com/profile/04061460751875773866noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-63319146313179132452009-05-06T15:58:00.000-04:002009-05-06T15:58:00.000-04:00Did any of the eggs scramble by any chance. Flan c...Did any of the eggs scramble by any chance. Flan can be tricky.noble pighttp://www.noblepig.com/noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-29471318396232450742009-05-06T15:56:00.000-04:002009-05-06T15:56:00.000-04:00It looks good to me... :) The last time I made "f...It looks good to me... :) The last time I made "flan", I used Whole Milk and Light Cream. I have never done it SCM or EM, although I use them for Key Lime Pie and German Chocolate Cake Frosting, respectively. <br />The recipe I used had eggs and yolks as well... <br />Come to think of it... I think what I made wasn't so much a flan as a Creme Caramel, which is the same idea, just a little different. <br /><br />I would listen to Susie's mom... LOL <br /><br />The only advice I can really give is that the center should not be completely set when removed from the oven, it should still jiggle just a little...(like Pumpkin pie and Cheesecake) Cause it will continue to cook a little afterward...Shane T. Wingerdhttps://www.blogger.com/profile/16888895986379282058noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-22970041313333287532009-05-06T15:14:00.000-04:002009-05-06T15:14:00.000-04:00Thanks Shels! It did taste great... but it felt w...Thanks Shels! It did taste great... but it felt weird!<br /><br />Thanks so much Susie!! I'll have to get a different pan. I don't think I have one that's the right size. The ones I have with straight edges are too deep. Thanks again!!Sprytehttps://www.blogger.com/profile/04061460751875773866noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-55044567793112446432009-05-06T15:03:00.000-04:002009-05-06T15:03:00.000-04:00Hi, I asked my Mom who is the 87 year old Flan mak...Hi, I asked my Mom who is the 87 year old Flan making expert, you've got to beat the eggs by themselves and this is a recipe you can "cut corners" on you've got to follow it to a tee. She also suggested that you use a pan that isn't angled-in other words no pie plate, striaght up down edges. As for the water, it's got to be at least half way up the sides of the pan that has the flan in it. Hope it helps cuz all I know is that she makes dead on flan that is heavenly and creamy every time.Anonymoushttps://www.blogger.com/profile/02824398510426158398noreply@blogger.comtag:blogger.com,1999:blog-678127600913785710.post-83717359837962393442009-05-06T14:59:00.000-04:002009-05-06T14:59:00.000-04:00I know I didn't taste it but it LOOKS perfect to m...I know I didn't taste it but it LOOKS perfect to me! I bet it was great!Michelehttps://www.blogger.com/profile/16298147216713707425noreply@blogger.com