caramel and flan<\/a> .<\/strong><\/p>\nYou need :<\/p>\n
2\/3 cup of sugar<\/p>\n
Use a non stick small pot , cook the sugar , medium heat , keep moving the pot , swirling it , so you won’t burn the bottom , until sugar dissolve . Keep cooking and swirling the pot , until it changed into golden brown color , caramel color . Pour into ramekins . Just about 1-2 tbsp. per ramekins . I have used 6 ramekins dishes for this recipe .<\/p>\n
For the custard<\/p>\n
1 cup of milk<\/p>\n
2 cups of heavy cream<\/p>\n
1 – 14 oz can sweetened condensed milk<\/p>\n
1 vanilla bean<\/p>\n
5 egg yolks<\/p>\n
hot water<\/p>\n
Mix all the ingredients together with mixer or blender , except for the hot water . Hot water goes into the roasting pan where you place all the ramekins in . Pour the custard mixture into the ramekins , bake at 350 F for about 50 minutes . Refrigerate at least 2 hours .<\/p>\n","protected":false},"excerpt":{"rendered":"
So , this is not my first time to try to make flan . Few days ago i tried making flan , of course had to make the caramel sauce , when i made them , i added little water , that was a wet method that i used . For some reason after few minutes boiling , it started to crystallize . I didn’t even stir it .. i started stirring it with metal spoon when i saw them started to crystallize , well that made it worse . They all went to the garbage .. LOL .. This morning , i tried making it again , except i used the dry method , without any water into the sugar at all . And it worked . This recipe below is super easy for the custard part , next time though i probably going to cook the custard\u00a0 , just like the way i made Creme Brulee .They tasted delicious , the only complain i had is the picture .. when i took them out from the ramekins , the surface isn’t that smooth , because of the knife . This picture below is my first time flan , and i baked it at 350 F . Now , this picture below , is my 2nd time flan with the same ingredients , except , i turned down the temperature to 325 F and baked it for an hour . And the result is so much better , so much prettier than 350 F . 350 F is TOO HOT temperature for baking flan . I’ve added an entry picture by picture how to make caramel and flan . You need : 2\/3 cup of sugar Use a non stick small pot , cook the sugar , medium heat , keep moving the pot , swirling it , so you won’t burn the bottom , until sugar dissolve . Keep cooking and swirling the pot , until it changed into golden brown color , caramel color . Pour into ramekins . Just about 1-2 tbsp. per ramekins . I have used 6 ramekins dishes for this recipe . For the custard 1 cup of milk 2 cups of heavy cream 1 – 14 oz can sweetened condensed milk 1 vanilla bean 5 egg yolks hot water Mix all the ingredients together with mixer or blender , except for the hot water . Hot water goes into the roasting pan where you place all the ramekins in . Pour the custard mixture into the ramekins , bake at 350 F for about 50 minutes . Refrigerate at least 2 hours .<\/p>\n","protected":false},"author":16,"featured_media":1457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-1281","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1281","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1281"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1281\/revisions"}],"predecessor-version":[{"id":1455,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1281\/revisions\/1455"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1457"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1281"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1281"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1281"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2012\/02\/flan.jpg\" "\\"flan\\"")
<\/a><\/p>\n