Check out @ChefLorenaGarcia for more awesome recipes #flan #cremecaramel #mexicanfood #filipinofood #español #condensedmilkrecipe #cremebrulee #pudding
@@quinaiden8344 to avoid the sweet eggs use a blender for mixing and dont fill it too much like he did, pay attention to the oven temperature, his got a weird texture full of holes bc he put too high heat
Flan enthusiast here, I think the problem isn’t the egg white, you can make a perfect flan with whole eggs. It’s more about the egg-milk ratio, in this case, you might want to add more milk. Also, the primary reason why your flan doesn’t look smooth is because you beat it way too much and only strain once (that means you should absolutely avoid using the blender to beat the egg like the tutorial you're following). Usually, I just soft beat the eggs and strain them three times before adding to the caramel. Also, the heat might've been too high and you might’ve left it in the oven for too long, I suggest 35-40 mins is enough. edit: One more thing, about the caramel layer sticking in the bottom of your bowl. You can prevent this by adding a little lemon/lime juice while caramelizing the sugar, this doesn't alter the taste at all, but it prevents the crystalization of the caramel and you can get more of the caramel juice.
1 can of condensed milk 1 can of evaporated milk 4 eggs and a splash of vanilla is a pretty standard recipe and should work fine, no need to change that ratio. It has an eggy taste because it wasn't chilled long enough, Flan actually has the best flavor after it's been chilled for 24 hours. Honestly the worst part about making flan is how long you need to wait to enjoy it It doesn't look smooth and has a bunch of holes in it which shows clearly that it was overcooked. It's fine to blend it and the only reason to strain it afterwards is to remove bubbles from the surface before cooking which won't be seen once you plate it making that step optional. There will always be caramel left on the bottom because it's actually candy, don't let it bother you and get what you can get out with a spatula.
I always have the same result whenever I do flan. Here's what I did whenever I try to include the egg whites 1. DO NOT OVERMIX. We use fork or whisk to mix the flan mixture. Using blender or a hand mixture sometimes give the mixture more air, thus the flan looked like it has air pockets. If you still want to use a hand mixer, try to keep it at low and do not overmix. 2. Straining the flan mixture at least 3 times. The egg whites contain the albumen of the egg. Strain it using a finer strainer, like the ones you use to sift flour. 3. It is better to use flat aluminum pans because it dissipates the heat equally on all parts of the pan, compared to a bowl (looks ceramic as well). 4. I don't know much about using ovens, but I prefer the old school water and steamer. That way, you can easily control on how much heat you use to cook the flan. I always set it on "low" for 30-40minutes. See when he opened the aluminum cover it has residue of the flan? That means the oven is TOO HOT and overcooked. You are supposed to cook flan on Low heat and for about 30-40minutes
to remove the eggy taste you can remove the "chalaza" (don't know the translation to english) with a fork, it's kinda difficult. The "chalaza" is the stringy white thing on the egg whites, usually that solves this issue
I use 2 whole eggs for 2 cans of sweet condensed milk and 2 cans of milk, and if you want that glossy finish on the flan try baking it in a lesser temperature or leaving it less time in the oven. As for the caramel just heat the bottom, but I don't like it that much because of the excessive sugar taste. Good flan bro, love your videos
The key is the blender, otherwise you have to hand whisk this for like an hour to get the same texture. You can also just steam it in a double boiler for the same amount of time(put it in the top pot before you turn on the heat and let it cool off or your scald yourself) - all those holes and the 'eggyness' is that it overcooked.
Not to mention, the heat was too high. See when he opened the aluminum cover it has residue of the flan? That means the oven is TOO HOT and it overcooked.
Thank God tomorrow's Canoe was there for us in our time of great confusion! That translation of "Let's Go" really came in clutch. FutureCanoe, you've saved the day, again!!
No, you are not supposed to to re-heat it again! The sugar will melt as you cook it together with the flan. I think, it's because he didn't used a metal pan with a flat bottom. He used what looks like a ceramic bowl. The heat did not dissipated equally through the bowl he used
You used too many eggs for the amount of evaporated milk you had. I think 1 or 2 would’ve been better. Also you probably should have beat it really well with a whisk until it’s completely uniform
Normally 4-5 yolks is enough with that amount of evaporated milk he used. But since he had made use of the egg whites, he should have increased the amount of milk
Not sure why she messes wit ha blender. The easiest and best flan I've ever made is almost the same as this recipe 1 cup sugar (melt it for the caramel put it into the pan you'll put the flan in and let it cool Throw all the following into one bowl and mix as you go 1 1/2 cup heavy cream 1 can sweetened condensed milk 3 whole eggs 1 egg yolk 1/2 tsp salt 2 tsp vanilla extract whisk it all together till it's combined, no need to blend it. cover it, put it in a roasting pan with water about half way up the side of the flan dish, bake it at 325 for 45 minutes to an hour. "heavy cream?! that's so fattening" Yeah it's dessert, you want a healthy dessert eat some fruit you nerd. the cream hides the eggy flavor the same way cream in ice cream hides the egg flavor.
Хобби
bro made steamed eggs
thats why you need a blender
@@stephqnos What ? No. You dont need a blender to make a flan lmao.
Sweet steamed eggs
@@infinitygauntlet101 overcooked or some steam water got inside? I want to make it but i don't want to end up making sweet steamed eggs🤣
@@quinaiden8344 to avoid the sweet eggs use a blender for mixing and dont fill it too much like he did, pay attention to the oven temperature, his got a weird texture full of holes bc he put too high heat
Flan enthusiast here, I think the problem isn’t the egg white, you can make a perfect flan with whole eggs. It’s more about the egg-milk ratio, in this case, you might want to add more milk.
Also, the primary reason why your flan doesn’t look smooth is because you beat it way too much and only strain once (that means you should absolutely avoid using the blender to beat the egg like the tutorial you're following). Usually, I just soft beat the eggs and strain them three times before adding to the caramel.
Also, the heat might've been too high and you might’ve left it in the oven for too long, I suggest 35-40 mins is enough.
edit: One more thing, about the caramel layer sticking in the bottom of your bowl. You can prevent this by adding a little lemon/lime juice while caramelizing the sugar, this doesn't alter the taste at all, but it prevents the crystalization of the caramel and you can get more of the caramel juice.
You got it, that's exactly what went wrong here
This is great info right here ty ty
Can I use calamansi instead of lemon?
@@yelmolahat8 no he got it all wrong no one should head this advice.
1 can of condensed milk
1 can of evaporated milk
4 eggs and a splash of vanilla is a pretty standard recipe and should work fine, no need to change that ratio.
It has an eggy taste because it wasn't chilled long enough, Flan actually has the best flavor after it's been chilled for 24 hours. Honestly the worst part about making flan is how long you need to wait to enjoy it
It doesn't look smooth and has a bunch of holes in it which shows clearly that it was overcooked. It's fine to blend it and the only reason to strain it afterwards is to remove bubbles from the surface before cooking which won't be seen once you plate it making that step optional.
There will always be caramel left on the bottom because it's actually candy, don't let it bother you and get what you can get out with a spatula.
I love how he says thank you at the end of every video it's so wholesome ❤❤❤
I always have the same result whenever I do flan. Here's what I did whenever I try to include the egg whites
1. DO NOT OVERMIX. We use fork or whisk to mix the flan mixture. Using blender or a hand mixture sometimes give the mixture more air, thus the flan looked like it has air pockets. If you still want to use a hand mixer, try to keep it at low and do not overmix.
2. Straining the flan mixture at least 3 times. The egg whites contain the albumen of the egg. Strain it using a finer strainer, like the ones you use to sift flour.
3. It is better to use flat aluminum pans because it dissipates the heat equally on all parts of the pan, compared to a bowl (looks ceramic as well).
4. I don't know much about using ovens, but I prefer the old school water and steamer. That way, you can easily control on how much heat you use to cook the flan. I always set it on "low" for 30-40minutes. See when he opened the aluminum cover it has residue of the flan? That means the oven is TOO HOT and overcooked. You are supposed to cook flan on Low heat and for about 30-40minutes
It’s the ‘let’s go’ for me after he said he’d translate it 😂
to remove the eggy taste you can remove the "chalaza" (don't know the translation to english) with a fork, it's kinda difficult. The "chalaza" is the stringy white thing on the egg whites, usually that solves this issue
I think it’s called the membrane but I could be wrong lol
@@victormendoza8826 its egg white lol
@@_4nd No, it's not. It's the membranous strips that hold the yolk in place
They're exact cognates :) same word in English and Spanish
I use 2 whole eggs for 2 cans of sweet condensed milk and 2 cans of milk, and if you want that glossy finish on the flan try baking it in a lesser temperature or leaving it less time in the oven.
As for the caramel just heat the bottom, but I don't like it that much because of the excessive sugar taste.
Good flan bro, love your videos
The key is the blender, otherwise you have to hand whisk this for like an hour to get the same texture. You can also just steam it in a double boiler for the same amount of time(put it in the top pot before you turn on the heat and let it cool off or your scald yourself) - all those holes and the 'eggyness' is that it overcooked.
What? No you don't have to hand whisk it for that long. He literally just overcooked it so it.
Not to mention, the heat was too high. See when he opened the aluminum cover it has residue of the flan? That means the oven is TOO HOT and it overcooked.
I don't know how I was doing before I came across your videos 😂❤
You kinda overcooked it. You can try baking it at a lower temperature
Lol, just as I'm about to hit bed!
Keep up the good work man!!
The i think i’ve had enough rihanna song broke me 😂😂
I liked the texture of your flan better 😋 you can also add 2 tbsp of soluble coffee an 1 tbsp of vanilla 😋
Thank God tomorrow's Canoe was there for us in our time of great confusion!
That translation of "Let's Go" really came in clutch.
FutureCanoe, you've saved the day, again!!
*whole three sentences in spanish*
FutureCanoe: ...let's go...
Yep, Egg yolks is the key to a creamy smooth Flan.
you let it cool, so the sugar solidified. you could heat it again so it melts the sugar
No, you are not supposed to to re-heat it again! The sugar will melt as you cook it together with the flan.
I think, it's because he didn't used a metal pan with a flat bottom.
He used what looks like a ceramic bowl. The heat did not dissipated equally through the bowl he used
I think I've had enough🤣🤣
Wow you're so smart. How did you translate every word
0:37
First recipe I see that they don’t warm up the milk and temper the eggs. Maybe that also has an impact on texture besides temperature
Day 1 of asking you to make focaccia bread
Where’s day 2
@@DarrienGlasser he made a focaccia bread by now :)
@@mudhoneyy5052 HELL YEAH
❤
Try the Filipino version of Flan, I recommend Abi Marquez's recipe
No
No
leche flan is literally the same thing
👍
The slurp of the condensed milk eggs
my boyfriend mom makes this and it taste like sugary eggs , i eat it and act like it tastes good so she’ll like me. she still doesn’t like me 😕
You used too many eggs for the amount of evaporated milk you had. I think 1 or 2 would’ve been better. Also you probably should have beat it really well with a whisk until it’s completely uniform
Normally 4-5 yolks is enough with that amount of evaporated milk he used. But since he had made use of the egg whites, he should have increased the amount of milk
Anyone watching this video, make the French version of flan instead of the Mexican version. Follow Chef John's recipe instead.
Isn't it the egg yolk that gives the egg the eggy flavour though?
It will not give the flan an "eggy flavour"
You overcooked it mah dude, try filipino version, its lazier and easier. Dude almost made scrambled sweet egg lmaoo
congrats you made candied eggs
Not sure why she messes wit ha blender. The easiest and best flan I've ever made is almost the same as this recipe
1 cup sugar (melt it for the caramel put it into the pan you'll put the flan in and let it cool
Throw all the following into one bowl and mix as you go
1 1/2 cup heavy cream
1 can sweetened condensed milk
3 whole eggs 1 egg yolk
1/2 tsp salt
2 tsp vanilla extract
whisk it all together till it's combined, no need to blend it.
cover it, put it in a roasting pan with water about half way up the side of the flan dish, bake it at 325 for 45 minutes to an hour.
"heavy cream?! that's so fattening" Yeah it's dessert, you want a healthy dessert eat some fruit you nerd. the cream hides the eggy flavor the same way cream in ice cream hides the egg flavor.
Thank you! You got a good tres leches recipe by chance?
1 can condensed milk=? gram in your country?
@@HelloWorldt 1 can is about 395 grams according to the label.
Better than viral glans.
in brazi this called pudding and its very sweet. Typical desert
Pudim de leite é mt bom pra sobremesa num almoço de domingo
This is a common dessert literally everywhere, you're not special
@@raulpanchiniak418 amo pudim serio bon dimaisi
@@beepbeeplettuce5890 flan is common in a lot of the world, but this version seems to be a Brazilian or Venezuelan flan.
Did you forget to put dessert MSG ?
Como maltrato a mi flan
How can you mess this up is beyond me
EUGH THATS BURNT OATS NOT FLAN
Imagine going to Hell's kitchen with this shit 😭💔
This guy looks like a monster everytime he digs out from the center.
Man you are so funny lol
it’s overcooked 😩
So it’s just an upside crème brûlée
0:36 She said 1 can of condensed milk and 1 can of evaporated milk, that was the problem lol
I don't understand, how is that a problem if he followed what she said?
@@BiscuitAWitch He put two of condensed
@@Boon.Oreo6042 did u watch or did u not watch? 1st one was evaporated milk, didnt u see it was very liquid compared to the 2nd one? Smh
try not using egg whites, just the yolks
You can definitely use the egg whites
@@angelserenade i never said they shouldnt.
bruh i was high and ts didn’t even look good
Too many eggs man too many eggs
Turn the volume down…. El loca women screams like crazy
AGUANTE EL FLAN Y LA CANOA DEL FUTURO PAPA. SALUDOS DESDE ARGENTINA
Scarriest pudding ever
Looks awful 😢