My First Flan

[Shel_B]

First, allow me to thank everyone who gave me advice about making custards and about making the crème caramel.  Your input was very helpful.

 

This shot shows the caramel just after having been poured into the ramekins.  I used 6-oz Anchor glass cups because they were the right size for small, individual portions that I'll use for an upcoming dinner, plus I like the idea of being able to look through the glass to see how the ingredients look at various stages of preparation.

 

 

This shot shows the finished, plated flan, which is about what I'll be serving for our upcoming dinner.  The plating looks pretty good, although suggestions on making it a little nicer would be appreciated.

 

 

And here's the portion cut open.  It looks like there are no air bubbles, runny liquid, or signs of overcooking.

 

 

What's needed now is a better balance between the sugar in the custard and the crème caramel.  I used a little less sugar in the custard than usual because of the caramel's sweetness.  However, I may have cut back just a little too much, so the flans I'll make for dinner will have a little more sugar, or I may adjust the caramel in some way. Also, I may want to add a little more vanilla bean ...

Edited January 22, 2015 by Shel_B (log)

[pastrygirl]

Nice job!