Claudia, I helped cook flan about 38 years ago. The most difficult task was melting the sugar in a skillet. It seems like it took close to an hour and cooking at a high heat.
What I think we did was to put the custard in a pie tin and then put the pie tin into water in the oven. Do you have any Mexican or tex/mex recipe books? I had a very good one produced by Sun Set books, transcribed into braille and then it disappeared. I believe I tried making Sopapillos once. Have you tried that? Gary Patterson -----Original Message----- From: Claudia Del Real via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, July 31, 2017 12:49 AM To: cookinginthedark@acbradio.org Cc: Claudia Del Real Subject: [CnD] Questions about making flan! Hi, I made a flan this evening, and had a few questions. Have any of you caramelize sugar before, and if so, how did you do it, without running your hands, while trying to get the sugar to caramelize on the stove? Also, what kind of dish did you make your flight on in? Are used a loaf pan, to pour the custard into, but I'm wondering what other day she would be more aesthetically pleasing, if I wanted to take the dish somewhere? I also had to place the dish into a water bath, which is a little scary for me, particularly when taking out the dish. Of course, I use oven mitts, but putting a dish inside another hot dish in the oven does scare me so much. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
