Here is what I don't get.
Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
Does this mean I am going to bake the Flan in another bowl filled with water? won't the water evaporate?
This is new to me..HELP!! I have a request for it for Saturday.
oh yeah, can I use a bundt pan for the Flan?
Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.
Does this mean I am going to bake the Flan in another bowl filled with water? won't the water evaporate?
This is new to me..HELP!! I have a request for it for Saturday.
oh yeah, can I use a bundt pan for the Flan?
I don't know about lining the pan with a towel, I don;t think it's necessary. Yes, you the flan in another bowl filled with water. The steam the water creates will cook the flan and keep it moist.
About the bundt pan I suggest you add cornstarch (at least 2 tablespoons) so it will be stiffer. Flan texture is like gelitin so if cornstarch isn't added it can break apart when you try to take it out of the pan.
Wandy
You can make a water bath for baking cheesecakes or other custard type desserts such as crème caramel. If it has a long baking time, check the water level and top up if needed.
As for the bundt pan, I have no idea.
wow thanks, this seems to be more trouble than it may be worth. ok now would you suggest the Flan recipe with or without condensed milk. Or the recipe that just takes eggs, sugar etc. I am sooooooooo new to this. I am not sure what it's suppose to taste like. So if it comes out wrong in my opinion. It may just be that, my opinion. I am not much of a custard person.
Flan is simply a cooked custard with a light caramel sauce. Almost any recipe will give good results if you bake it correctly. I have used non-fat condensed milk for a low-fat version, and recipes with and without condensed milk. They will all work. Be sure to flavor the custard well. It should be somewhat sweet. Some recipes add other flavors such as orange zest, coffee extract, fruit at the bottom, but I prefer a good dose of vanilla.
The water bath is helpful to keep the custard moist, but a bundt pan may not unmold in one piece.
JoAnn
Thank you everyone.. I will get that recipe for sure caduchi. ok here is the recipe I am trying. It's in the oven in a bundt pan baking away.
I guess we'll see. It called for
1 1/2 c of sugar. Put in sauce pan on medium heat until melted and has turned a dark brown. Real fast, (sugar was hard in seconds!)
get 8 eggs whipped lightly,
2 cans of condensed milk,
equal amount of fresh milk (using cans to measure)
1 teaspoon of vanilla extract,
1 teaspoon of almond extract,
1/4 teaspoon of salt and
1 tablespoon of amaretto liqueur (that stuff smells good!).
Mix well and pour into the pan. and I have mine sitting a stainless steal bowl (the only thing I could find to fit my bundt pan in) filled half way with warm water. @ 325 for 1 1/2 hours.
Wish Me Luck!
HELP..here is my thing, I made this Flan thing..Here is my question..Are you suppose to be able to cut it like a cake? Or is it suppose to be like a pudding? LOL I suppose I should know this with the word custard.. But I'm just not sure.. Can someone please help!
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