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Table of Contents:
- Is flan the same as creme brulee?
- Why does flan taste so bad?
- Why does my Leche Flan have holes?
- Can you overcook Leche Flan?
Is flan the same as creme brulee?
Crème brûlée is a baked custard made with cream, sugar and egg yolks with a thin layer of sugar on top that is caramelized with a kitchen torch to create a hard caramel crust. Flan is also a custard made with cream, milk, sugar and egg yolks, but it's baked in a caramel-lined ramekin until soft and jiggly.
Why does flan taste so bad?
It's going to be eggy, more so than a typical pudding or custard. The body of the flan itself is not typically very sweet, this is why it's got the caramelized sugar syrup, to throw the eggy richness into relief. You have the sharp almost burnt sugar taste, and then the neutral caramel taste.
Why does my Leche Flan have holes?
Our local flan recipe is different, but I notice the holes are from the eggs and from the cooking. Normally, we only use egg yolks as egg whites tend to give the flan those bubbles when you whisk too much. Gentle steam will help, and make sure that the water is not touching the bottom of the container of the flan.
Can you overcook Leche Flan?
Very carefully place the roasting pan into the preheated oven. Bake for about 25-30 minutes. The center should be almost set, but will still be a little bit jiggly. (Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)
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