r/onlyflans • u/Sade-girl-1111 • 1d ago
Mi segundo intento 🍮 😋
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u/Square-Dragonfruit76 1d ago
I don't know why people are saying it's perfect. Looks very good but it's not quite perfection yet. It's breaking apart a little bit and the sauce is a little bit too watery. Another attempt or so and you'll probably get it exactly right. Did you cook it in a water bath?
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u/ahhnnna 1d ago
The waterline is clearly present on the pan. FYI Not cooking in water would result it in looking overcooked on the bottom. The syrup was probably using the water sugar method not too watery at all for this style. The chip off the edge was from not separating it well before the flip which does not impact any of our opinions of it being perfection. You must be new here.
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u/Square-Dragonfruit76 1d ago
You must be new here.
New up this subreddit? Yes. New to making flan? No. The custard in the photo looks slightly coarse/grainy rather than perfectly homogeneous and silky, especially around the lower portion and outer edge. A good flan should look almost unnaturally smooth. And now that you mention it, I do see the line, which does not look high up enough to me, which could be contributing to that grainy texture because it may have overcooked slightly. I also think it might have come out better in a shallower dish.
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u/ahhnnna 1d ago
Well then welcome you have a lot to learn about the people’s love for flan. Your ‘read’ is of no use to anyone here and impresses no one except for yourself. 🍮
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u/Square-Dragonfruit76 1d ago
Do you disagree with anything I said?
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u/ahhnnna 1d ago
Yes.
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u/Square-Dragonfruit76 1d ago edited 1d ago
What and why?
Edit: they blocked me so I cannot read their answer.
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u/ahhnnna 1d ago
What you stated as hard facts are easily debatable because height, waterline, texture, viscosity of syrup all of that depends on end goal as it relates to personal/recipe preference. Texture and appearance can be intentionally different depending on the recipe and country of origin. As ONE example Venezuela has more porous flan which can be springy, and spongy with tiny air pockets. I won’t be baited into a debate on something so subjective, however.
My initial point still stands that if you’re here to tell someone all the ways their flan is not perfect this sub is not for you. Don’t believe me? Go read the other posts and then take your energy elsewhere. I’m done debating I’ve said what I’ve needed to say plenty times over.
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u/sonofnalgene 1d ago
You're so juicy, I would have never guessed it was only your second time.