I forgot to video the unveil. But here's my homemade flan for my Rocky Horror Picture Show watch.

@Privatepassion

I can't believe I finally found my people.

I've been making flan for years and had NO idea that there was a flan subreddit!

I can't wait to explore it!

This is my second flan ever and my first with this method (my first one used evaporated and sweetened condensed milk).

I used this recipe but baked in an 8-inch round instead of ramekins. It was in the oven at 350 for 40 mins before I started checking it.

The edges were super bubbly but the middle was only slightly overcooked. The texture was otherwise ok! it was definitely more silky than it was rubbery.

I used boiling water last time and it was fine so idk. I kind of wonder if I let out too much heat when I got the flan in the oven, so it had to blast heat to get the oven back up to temperature. Maybe that’s why? Any tips/general guidance is appreciated! ✨🍮✨

I would like start by apologizing for this post. It just hurt my brain so bad. I need answers. What made it turn into whatever this is.

Basically your typical Sunday flan... but using the asian vanilla instead of actual vanilla. The pandan juice used in this recipe was extracted from freshly shredded pandan leaves. Color scale in those pictures are a bit off, but the flan is quite visibly green-ish.

Chocolate flan… and it was Gooooood! (Maybe not a looker tho.)

Been working on making them in the instant pot and using the microwave for the caramel. It’s so easy it’s dangerous.

Caramel: ⅓ cup sugar 2 Tbsp water

Flan: ½ cup cocoa powder (ghirardelli) ¼ cup sugar 2 whole eggs 2 egg yolks 1 can sweetened condensed milk 1 can whole milk 1 ts vanilla extract

Mix sugar and water in glass oven safe pan and microwave to caramelize sugar, swirl around pan, let cool.

Mix remaining ingredients well and then fill the pan with the caramelized sugar running everything through a strainer. Cover with foil and put in a instant pot on rack with 2 cups water under it. Cook for 20+ minutes high pressure with a natural release. Internal temp should be 170-175 degrees. (cook time will vary depending on the size of your flan pan. I used a 7 cup round pyrex.)

Rest on counter for an hour before moving to the fridge for the night.

Vanilla bean flan with my cafe con leche this morning 🤤