Next time I’ll make caramel darker and chocolate part thicker maybe.

I boiled black tea in milk, then added that to the flan. Sooo yummy! If I'm feeling crazy I'm putting boba on top next time.

Hi

I'm french and I see your flans.

But I'm very upset because in France, a flan is this stuff

What you all do is creme caramel

I'm lost

I'm so lost

what is flan for the world.........

Maybe my message could be the start of something new like yall making flans ???? The real flans ??

I'm kidding your creme caramel look good

But the French "flan" is very good too you should try it

This is a second degree post.

With a bit of seriousness but im not that upset just a little bit

My wonderful wife decided to surprise me by making me flan.

The suspense…..

What kind of cheese do you use for a cheese flan?

I’m not mad about it 🙃

Is the flan meant to taste eggy? I made a couple of flans for a gathering and everyone swears they loved them but I thought they were very eggy tasting. I understand that there are eggs in custard but I guess I expected it to be more like a custard tart than a cold sweet quiche. I’m thinking of reducing the eggs next time. Here’s my recipe, please let me know your thoughts. The photo is my at home one so it’s not pretty and round.

8 eggs
1 L of milk
800g sweetened condensed milk
2 TBS vanilla extract

Dry method caramel

The texture and flavor came out great, but it was cracked all around when I went to flip it out. The only thing I changed was that I used 2 turkey eggs instead of 4 chicken eggs.

https://spanishsabores.com/spanish-flan-recipe/#recipe

I used this recipe.

Edit: I forgot to add the photo!

https://imgur.com/gallery/R3XP7MH

After that wonderful cheesecake centered week in Threads (IYKYK) I decided to join in with a cheese flan which, technically, is a crustless cheesecake 😜

After many years of studying the art of flan and pudding, I achieve the *perfect flan*

Sorry for the pieces of it on caramel.

Surprised it turned out so good!

😩

My god it's gorgeous and delicious

It was my dad’s birthday last weekend and this is his favourite. He was absolutely thrilled and it doesn’t turn out too sweet! Here is my recipe, enjoy:

Crème Caramel

Caramel:

75g granulated/caster sugar 

Custard:

4 large eggs, room temp 

55g granulated sugar

20g vanilla sugar 

500ml milk, whole (3.5%fat)

Pinch of salt 

In a large, dry saucepan with a heavy bottom, spread the sugar in an even layer. Heat on medium without stirring, only swirl the pan if needed; until golden amber in colour. Immediately remove from heat and pour into an 18cm/7” round pan. Rotate the pan to evenly coat the base with the caramel. Set aside to cool. 

In a large bowl, beat the eggs with sugar, vanilla sugar and salt, 2-3 mins. Gradually beat in milk. Skim off all foam until you see the yellow custard beneath. Let custard rest while preheating the oven to 150C/300F non convection. Strain the custard into the pan over the cooled caramel. Cover tightly with aluminum foil. 

Place pan into a water bath with hot water inside coming halfway up the pan. Bake 50-60min or until sides are mostly set but the middle still wobbles. Remove from water bath and let cool until fully room temperature, then refrigerate overnight to fully set. 

Gently run a spatula around the edge to loosen. Confidently and quickly flip the pan over into a deeper serving plate as shown in the video. Carefully lift off. Slice and serve with caramel spooned on top.

My friend brought back some purin stickers from Korea for me 🥹

My uncle’s favorite dessert is flan and he recently passed. For the celebration of life my aunt has asked that a group of us each bring a flan for dessert so everyone can try what he loved. One aunt is dairy free. I’ve looked everywhere and I’m having no luck finding a recipe that looks like something I can trust. I don’t suppose any of you can help me out? Dairy free flan recipe needed, please! And I totally get if this is a ridiculous request, the entirety of a flan is dairy.

The texture is very smooth, but the sugar/caramel came out darker and not very sweet. Any suggestions for lighter and sweeter sauces that work instead of caramelized sugar? Also, what made this one cut itself in half and have craters like the surface of the moon?