Flan carmel sticks to dish?

Discussion in 'Pastries & Baking' started by hubba17, Aug 26, 2016.

  1. hubba17

    hubba17

    Messages:
    2
    Likes Received:
    10
    Exp:
    Other
    Hi! I'm a high school student who loves baking and wants to be a chef! I tried making flan for the first time and I followed this recipe: http://allrecipes.com/recipe/20979/spanish-flan/

    Except I used 4 eggs and whisked the mixture by hand. when caramelizing the sugar I used medium heat and once it started caramelizing I stirred the sugar until it was all liquid.

    The problem is that when I try 'inverting on to a serving plate after cooling completely" like the recipe says. Part of the flan flops out while big chunks of it stick to the pan still. Some of the caramel has hardened too ( I think that is what is making the flan stick).
    I tried 2 different cooling times already. Should I not let it cool at all before inverting it or it the problem with how I made the recipe?
     
  2. kbbq

    kbbq

    Messages:
    4
    Likes Received:
    10
    Exp:
    At home cook
    It is likely that cooling the flan is not the cause of your flan sticking, since in my experience it has worked perfectly fine after completely cooling. 
     
  3. Iceman

    Iceman

    Messages:
    2,486
    Likes Received:
    422
    Exp:
    Professional Chef
    That is a really decent standard recipe. Try running a small knife around the sides of your finished pan. This will make sure the sides don't stick.  Then let the pan sit in another shallow pan of warm water for a minute before inverting it. This will make sure the caramelized sugar will be released from the flan.
    "We work in kitchens ... It ain'te rocket surgery."
     
    Last edited: Aug 26, 2016
    fablesable and flipflopgirl like this.
  4. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    My PC security won't let me open the recipe so will just toss out a few things (although I am thinking the custard stuck in one place so Iceman's tip about the knife would be the answer).

    Why the extra egg (altho doubt that was your problem as only a portion stuck.).

    Did you use a glass baking dish?

    Whisking by hand is ok as long as you know what the batter should look like when it is ready for the oven.

    Your oven could be running hot.

    Oven thermometers are cheap so pick one up and check your oven calibration.

    Adjust if necessary.

    mimi
     
    Last edited: Aug 26, 2016
  5. brianshaw

    brianshaw

    Messages:
    3,138
    Likes Received:
    369
    Exp:
    Former Chef
    You might be trying to turn it out too quickly. After cooling they like to rest in the refrigerator for a while (overnight) for the caramel to continue liquefying.
     
    Last edited: Aug 26, 2016
    flipflopgirl likes this.
  6. laurenlulu

    laurenlulu

    Messages:
    612
    Likes Received:
    75
    Exp:
    Professional Chef
    It is also possible that you are putting too much caramel on the bottom of the pan and the layer is too thick to be penetrated enough to fully liquify
     
    flipflopgirl likes this.
  7. phatch

    phatch Moderator Staff Member

    Messages:
    8,548
    Likes Received:
    510
    Exp:
    I Just Like Food
    I think this is because the flan weeps some more liquid which the caramel absorbs. It is an important step. 
     
  8. chrislehrer

    chrislehrer

    Messages:
    2,076
    Likes Received:
    221
    Exp:
    Cook At Home
  9. mamaofthree

    mamaofthree

    Messages:
    2
    Likes Received:
    10
    Exp:
    At home cook
    I'm guessing that the mistake was that you didn't bake your flan in a pan of water. That recipe doesn't give instructions on how to bake the flan. Put the flan mixture in a pan. Then place that pan in a rectangular pan. Place it in the oven and add an inch of hot, boiled water into the rectangular pan.
     
  10. flipflopgirl

    flipflopgirl

    Messages:
    4,470
    Likes Received:
    416
    Exp:
    Retired Hospitality
    Hey mama.... thanks for the contribution!
    I see you are new to the site and wanted to say hey and welcome!
    Looking forward to "hearing " more from you.
    :)

    mimi
     
  11. mamaofthree

    mamaofthree

    Messages:
    2
    Likes Received:
    10
    Exp:
    At home cook
    Thanks flipflopgirl!