Instant Pot Puerto Rican Flan Recipe (2024)

FAQs

Why is my flan not creamy? ›

Too many air bubbles will cause your flan to be spongey and not creamy. Using a water bath helps the flan cook evenly and not too fast. If the flan cooks fast, it will create air bubbles.

It's always the simple things in life that are the most difficult to master. With flan the key to a smooth texture is the cooking temperature. Cooked for too long or cooked at too high of a temperature and the custard will have a slightly pock-y curdled texture.

(Do not stir – stirring will cause the sugar to crystallize and harden into a puck of sugar rock!)

I always recommend using an oven thermometer. I like to bake my flan at a lower temperature so that it has time to cook evenly. and if your oven isn't calibrated correctly. it'll end up either under baked or over baked.

Cover the pan with foil and bake the flan from 1 hour to 1 hour and 15 minutes. After 1 hour, check with a knife inserted just off-center into one of the servings: If the knife comes out clean, the flan is ready. If not, leave it in the oven for 15 more minutes.

Carefully transfer the pan to the oven and bake until the flan is set, about 45 minutes. Check with a knife just to side of the center. If knife comes out clean, the flan is ready. Remove and let cool to room temperature before covering and refrigerating for at least one hour, or ideally overnight.

Why is my flan still liquid? Your flan is still liquid if you didn't bake it long enough with a water bath. Follow this recipe and your flan will turn out the way it's supposed to.

Desserts like chocolate soufflé are known to be challenging. Your chances of baking the ideal chocolate soufflé will increase if you carefully whisk and fold the meringue and wait patiently until the buzzer sounds before opening the oven. Meringues are sensitive to humidity, temperature, and movement.

It's normal. Caramel hardens when you pour it into a ramekin but gradually melts into syrup during cooking. If the layer of caramel poured into a ramekin is too thick, it will not have time to completely melt during cooking.

Flan Recipe * * 2 cups granulated sugar * 8 egg yolks * 4 whole eggs * 1 (14 ounce) can sweetened condensed milk * 1 2/ 3 cups heavy cream * 1 cup whole milk * 1 tbsp vanilla bean paste or 1 & 1/2 tsp vanilla essence Bake at 250F in a water bath (let water come at least half up to the side of the pan your baking the ...

How long does it take to caramelize sugar for flan? ›

Cook over medium until sugar becomes fragrant and begins to melt around edges of pan, about 6 minutes. Gently swirl pan to incorporate melted and granulated sugar. Continue swirling pan until all of the sugar is completely melted and has darkened to the color of dark brown sugar, about 10 minutes.

I like to bake my flan at a lower temperature so that it has time to cook evenly. and if your oven isn't calibrated correctly. it'll end up either under baked or over baked. a perfectly cooked flan should be firm around the edge.

When testing flans baked covered versus uncovered, the covered flans baked in one-third less the time. For a tender and supple flan, I bake the custard until it is just set and has reached an internal temperature of 175°F (80°C).

Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

Carefully pour in enough hot water to come 1 inch up the sides of the dish. Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools.

Perhaps the biggest issue flan-makers face is getting their dessert perfectly smooth in its texture, and this may be due to overmixing it before cooking. Overmixing may cause your flan to become clumpy as rapid motions suffuse your mixture with air bubbles.

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.

For a tender and supple flan, I bake the custard until it is just set and has reached an internal temperature of 175°F (80°C). Any higher and the flan will become dense and, at the extreme, curdled and grainy.