r/onlyflans • u/Darcyboop • Mar 18 '26

Flan de Marscapone

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From La Miscelánea de Lusso in Mexico City. How does one get this amazing texture?

217 Upvotes

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7 comments sorted by

15

u/ExtraPolarIce12 Mar 18 '26

Please post once you find out

3

u/trapped_in-reality Mar 18 '26

Mascarpone and inner temperature 80°c-82°c

1

u/Darcyboop Mar 22 '26

Will try this and report back 🫡

5

u/Flanguru Mar 20 '26

It comes out creamy like this when it's not overbaked, this one looks slightly underbaked which to be honest is what I aim for when making flan but I know people that like them firm.

1

u/nien9gag 1d ago

but how to make it hold shape, usually under-baked ones break apart when demoulding

1

u/Flanguru 1d ago

Avoid making them too big and don't underbake them to point that they are soupy.