My favorite Flan always has that nice light brown sauce underneath, is there a way to prepare that from scratch?
I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan I fol
How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg w
I nearly doubled a flan recipe and didn't cook it enough, and so now it's not set. It's been in my fridge for about 18 hours. Do you think I can put it back i
I love making (Filipino) leche flan for my wife and I. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it
I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w
America's Test Kitchen proposes the following recipe as their "Perfect Latin Flan" (pg. 785, The Complete America's Test Kitchen Cookbook 2001-2016): This reci
I tried cooking it an extra few minutes, but the flan was runny and looked a bit like scrambled eggs. I have tried this before, and it worked. this time, I ad
I bought the following flan/pudding I followed the instructions: 300 ml of cold milk add content of the package beat 3 minutes until fluffy However
Hello Seasoned Advice community, I'm looking for some flan advice please! Thanks in advance for your answers. A family member has a dairy allergy, so for severa