{"id":1438,"date":"2012-03-19T19:23:04","date_gmt":"2012-03-20T00:23:04","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1438"},"modified":"2012-03-19T21:09:56","modified_gmt":"2012-03-20T02:09:56","slug":"how-to-make-caramel-for-flan","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1438","title":{"rendered":"How to make Caramel for Flan"},"content":{"rendered":"

Here is a little step by step of how to make the caramel for flan . The only intimidating part of making flan is to make the caramel sugar . If you get this done right , the custard shouldn’t be a problem . In the beginning i wasn’t too sure about making it either . It’s like making candy , you need a thermometer and stuff , but i don’t have any candy thermometer . Probably if you do have them on hand , that would make it a lot easier instead of guessing game .<\/p>\n

There are 2 methods to make caramel sugar , either you do the wet method by adding few tablespoon in the sugar , or you can do the dry method . This pictures below are about the dry method , i didn’t add any drop of water . Make sure you have a heavy bottom small pot .<\/p>\n

Put the sugar in a small \/ medium ( depending how much sugar you have , i used 2\/3 cup and used a small pot ) , turn the heat to medium .<\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

No matter what , do not stir this sugar with spoon , it will crystalize really quick and your sugar will be wasted .Be patient , and swirl the pot to make sure the sugar on the bottom doesn’t get burned . After few minutes , it will turn to be like this
\n<\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Keep swirling the pot , to make sure all the sugar melt and start to caramelize , it will all be melted like this , you have to keep watching it and swirling very often<\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Next , your sugar will turn to this color , we’re almost there , keep swirling <\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Once it turns to dark amber , like this picture below , it’s time to shut off the heat and pour the caramel sugar into the ramekins <\/strong><\/p>\n

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Pour them into the ramekins , if you do it right , your caramel will starts harden on the ramekins within seconds , like this<\/strong><\/p>\n

<\/strong>\"\"<\/a><\/p>\n

Place all the ramekins in the roasting pan , filled with hot ( not boiling ) water , half way up <\/strong><\/p>\n

\"\"<\/a><\/p>\n

These are the ingredients for the flan , mix them all together with a blender , or mixer , remove the foam from the custard mixture before pouring them into the prepared ramekins .<\/strong><\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

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Bake at 325 F , for almost an hour . To make sure it’s done , try to check it with the tip of a knife , if it comes out clear then it’s done even if it’s still super jiggly . <\/strong><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Let sit in water bath for another 5-10 minutes , then remove the ramekins and chill it in fridge for at least 4 hours , overnight would be even better . And when you’re ready to serve it , let the ramekin sit in warm water for 2 minutes then loosen the edges with sharp knife and turn it upside down , don’t waste the caramel sauce , it’s the best part ! <\/em><\/strong><\/p>\n

<\/em><\/strong>\"\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Here is a little step by step of how to make the caramel for flan . The only intimidating part of making flan is to make the caramel sugar . If you get this done right , the custard shouldn’t be a problem . In the beginning i wasn’t too sure about making it either . It’s like making candy , you need a thermometer and stuff , but i don’t have any candy thermometer . Probably if you do have them on hand , that would make it a lot easier instead of guessing game . There are 2 methods to make caramel sugar , either you do the wet method by adding few tablespoon in the sugar , or you can do the dry method . This pictures below are about the dry method , i didn’t add any drop of water . Make sure you have a heavy bottom small pot . Put the sugar in a small \/ medium ( depending how much sugar you have , i used 2\/3 cup and used a small pot ) , turn the heat to medium . No matter what , do not stir this sugar with spoon , it will crystalize really quick and your sugar will be wasted .Be patient , and swirl the pot to make sure the sugar on the bottom doesn’t get burned . After few minutes , it will turn to be like this Keep swirling the pot , to make sure all the sugar melt and start to caramelize , it will all be melted like this , you have to keep watching it and swirling very often Next , your sugar will turn to this color , we’re almost there , keep swirling Once it turns to dark amber , like this picture below , it’s time to shut off the heat and pour the caramel sugar into the ramekins Pour them into the ramekins , if you do it right , your caramel will starts harden on the ramekins within seconds , like this Place all the ramekins in the roasting pan , filled with hot ( not boiling ) water , half way up These are the ingredients for the flan , mix them all together with a blender , or mixer , remove the foam from the custard mixture before pouring them into the prepared ramekins . Bake at 325 F , for almost an hour . To make sure it’s done , try to check it with the tip of a knife , if it comes out clear then it’s done even if it’s still super jiggly .   Let sit in water bath for another 5-10 minutes , then remove the ramekins and chill it in fridge for at least 4 hours , overnight would be even better . And when you’re ready to serve it , let the ramekin sit in warm water for 2 minutes then loosen the edges with sharp knife and turn it upside down , don’t waste the caramel sauce , it’s the best part !  <\/p>\n","protected":false},"author":16,"featured_media":1444,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-1438","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\/1438","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=1438"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1438\/revisions"}],"predecessor-version":[{"id":1451,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1438\/revisions\/1451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1444"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}