I posted the other day and got some great feedback. I will definitely brown those taters more.
Today, to honor my amazing wife and her great cooking, I decided to make her favorite dessert, flan. The recipe I used called it créme caramel, but apparently it's the same thing. It tasted the same and she loved it. Any thoughts this go round?
by DeletedUsernameHere
32 Comments
How’d it taste? It looks like the texture is a little on the soft and jello-ey side but no big deal.
I don’t think the you should get praised for how you did, but for the effort you put in to do this for you wife. Regardless of how it turned out, it’s amazing because you did it for your wife🙌🏻
Where’s the carmalized sugar?
Terrible plate colour to see what’s happened, but looks like your caramel isn’t amber enough to begin with
Is this your first time making it? What would you do differently next time?
Oh man.
Didn’t you put in caramel, or did she eat it the first thing?
You forgot the caramel but I’m sure it tastes good 🫶🏼
Good first try! What was the texture like?
see you again tomorrow, chef
Looks Flantastic!
People are being pretty rough on you, but honestly, you did pretty well. Understanding how dark to go on sugar isn’t something that people get on their first (or second or third) try. You want it really dark, on the verge of being burnt, and you can’t taste it as you go, so you have to use other signs like colour and smoke.
Other than that, it looks homogeneous, so you got the temper and cook right. It’s the perfect texture, people who want it firmer are crazy, it should be very delicate. Now you just need to work on getting it out of the ramekin better. Solid effort.
Great effort and as long as she loves it nothing else matters
Darken your caramel a bit more. But otherwise looks awesome
r/onlyflans
Good try, chef. See you tomorrow!
[It’s flan time.](https://youtu.be/omzyDQADJ3U)
I am not a flan.
Looks good. Missing caramized sugar. I can taste this photo
Your wife has good taste
You might try making her Chef John’s Cheesecake Flan. I’ve made it a couple of times and it’s really good. https://www.allrecipes.com/recipe/270675/chef-johns-cheesecake-flan/
Looks very wet
Would definitely eat though
I wanna ask the same thing i asked in a different thread but got no reply. Does it really taste like a sweet jello omelet or did i cook it wrong? I didn’t try cook it more than that one time cause the taste and texture traumatized me 😂
flantastic
The custard itself looks perfect. The sugar could’ve been cooked a touch longer before pouring into the molds. For the first time? 8/10!
edit: Ben & Jerry’s seasonal flavor, at least in my area, is something called ‘fudgy flan’. Burnt caramel icecream w pastry cream swirl & fudgy chunks. Get her some. She’ll thank you!
I went through the comments and it seems, to my surprise, that no one has mentioned this belonging in r/onlyflans
As others have said, definitely darken your caramel more. Don’t be afraid to get that nutty smell from a deep mahogany. Your custard should get a dark toasty color on the bottom layer (that ends up being the top layer on the plate) 🍮.
As far as créme caramel vs flan, yes they’re the same thing but créme caramel recipes you’ll find are more uniform/standardized than flan recipes you’ll find. That’s because in Latin America, you’ll find several variations of flan across the continents. Some will call for sweetened condensed milk, others will call for rum or brandy (sometimes I sub cognac). I remember seeing a video where an Argentine lady prepares a flan-like dessert in 10 minutes in the microwave.
Good luck! And if you feel like spicing it up, check out a Choco-flan recipe where you drop some cake batter into the custard and bake it to create a layered cake/flan dessert. Typically it’s a chocolate cake but honestly you can play around with flavoring the cake different ways. You can also flavor your flan by steeping things in the milk, but this can be a bit more limiting.
Edit: just wanted to add that you should be getting a clean release from the mold and that is best achieved after the flan has spent 24+ hours in the fridge. I always make sure my flan is in the fridge at least a full day before unmolding/serving. Works especially well for the smaller sizes. The large ones can drop on their own weight easier than the smaller ones.
Looks like cum – I like it
Yes, this is creme caramel, also xalled creme aux oeufs and sometime flan. Flan can also be a thicker custard that is usally baked on a pie crust (flan patissier) but not always. There are also variations like the far breton with prunes and no crust.
Wobbly, moist, suggestive….
Have you thought about opening an OnlyFlans account?
You should try a Filipino leche flan recipe!