How to brown the sugar for pumpkin flan?
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 follow the instructions to a tee: "In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 5 minutes. Lower the heat and cook until copper-colored, 1 to 2 minutes."
My sugar never browns like shown on the picture. It's a translucent off-white. I feel like there is too much water.
Is my pan just too small of a diameter? What is the diameter or volume for "medium saucepan"? Is it something else - like the recipe? When I put the sugar into the pie dish, it seems to be a really thick layer of sugar when usually it's a thin layer for flan, no?
Any advice is appreciated, thanks!
Best Answer
A medium saucepan would probably be in the 8-10 inch range.
Your sugar isn't colouring because the heat isn't high enough or it's high enough but not long enough. Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar, better to err on the side of caution; I do work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed to give myself breathing room.
Are you using the correct size of dish as specified by the recipe? Some of the caramel will dissolve into the filling as you pour it in and as it cooks; I wouldn't worry about the thickness at this stage.
Beyond that, I would personally stay far, far away from anything done by RR. I don't criticise cooks lightly, and I generally try to cook some of their recipes before I'll pass judgement. The recipes of hers that I have tried, both from 30 minute meals and the website, are uniformly awful. Poorly written, ingredient quantities are off, and generally they just taste nasty.
Pictures about "How to brown the sugar for pumpkin flan?"
Why is my flan grainy?
Yet Andr\xe9s has acknowledged that those flans may not be the most accomplished; often cooked at too high a temperature, they tend to turn grainy or rubbery. In many restaurant kitchens, the cooks do not bother to caramelise the sugar fully, making for a sickly sweet dessert.What is the brown stuff on top of flan?
Flan is a gently cooked custard with a clear glaze of caramel on its top. I like it when the caramel has been cooked until it's an auburn brown, the texture of the custard is silky smooth and when I can really taste a hint of vanilla.Why is my flan not creamy?
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.Do I cover the flan while baking?
Place pans in oven and bake uncovered for 1 hour. Cover loosely with foil and bake another 30 minutes. Remove flan pan from larger pan and cool before refrigerating overnight (or at least 8 hours). 6.Food Wishes Recipes - Pumpkin Flan Recipe - Holiday Special: Low Fat Pumpkin Flan - Pumpkin Custard
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