Coconut flan with orange caramel - Laylita's Recipes (2024)

FAQs

Why is my flan not creamy? ›

Too many air bubbles will cause your flan to be spongey and not creamy. Using a water bath helps the flan cook evenly and not too fast. If the flan cooks fast, it will create air bubbles. We don't want air bubbles in our flan.

In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven.

Why is my flan spongy? Custard-based desserts require low and slow cooking. If you overcook or cook it too fast, the mixture will curdle and become spongy or grainy. To regulate the temperature, use a water bath when baking or steam over simmering (not boiling) water.

Despite its gelatinous appearance and texture, there is no gelatin in flan. Flan gets its distinctive texture from fat and protein-rich ingredients such as eggs and a long slow water bath bake.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.

Quickly pour the hot caramel into the bottom of each ramekin. (The caramel will harden against the bottom of the ramekin almost immediately – this is normal, so don't worry about it!)

Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.

They will keep in the refrigerator for a week. To unmold, remove them from the refrigerator at least 10 minutes before serving, so the caramel will soften. Run the tip of a knife around the flan and turn onto a plate.

When it comes to crème brûlée and flan, it's mostly the toppings that distinguishes the two, as well as the presentation. The former has that signature crackly sugar crust on top, and the latter has the gooey, soft caramel top.

Once the custards have cooled a bit, move them to the fridge to continue cooling for 4-24 hours. Before serving, run a knife along the edge of your flan dish and then place a plate/serving dish on top and flip over. Remove the flan dish and voila, a very sophisticated and delicious dessert (or breakfast).

What is the difference between Leche Flan and flan? ›

Spanish flan is similar to Mexican flan but uses fewer ingredients. In the Philippines, leche flan cooks on the stovetop rather than in the oven; also, it's firmer and eggier since it contains egg yolks instead of whole, large eggs.

The most intimidating part of the recipe is to successfully caramelize the sugar. Not dark enough, and the caramel isn't flavorful enough. Too dark, and the caramel is bitter. It can be tricky to get the right color, so it's important you stay at the stove and monitor the sugar once it starts to turn amber in color.

Covering and Baking the Flan

Covering the custard not only prevents it from forming a skin, but also helps it cook faster. When testing flans baked covered versus uncovered, the covered flans baked in one-third less the time.

Bake the flans for about 20 minutes, or until a knife inserted into the center comes out clean. TIP: They will still be quite 'wobbly', but don't be tempted to leave them in for too long as this may result in sweet scrambled egg.

Refrigerate for 4-6 hours. Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle. Remove the pan and admire your flan.

Problem 2 – Flans have ugly bubbles all around it; also the inside is not smooth. This is caused by too high baking/steaming temperature or too long baking time that makes the milk start boiling in the mixture, lead to overcooked flan.

Don't skip the water bath. The steady and steamy temperature is what makes flans silky and soft. Always bake at the suggested temperature; steaming the flans at a higher temperature will make them flat, bubbly with holes all over, or have a rubbery texture.

Your flan is still liquid if you didn't bake it long enough with a water bath. Follow this recipe and your flan will turn out the way it's supposed to.

Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone's been tossed in the pool), it's ready.