Every time I make my caramel flan and chocoflan it comes out with too much liquid. How do I make it better...more condensed less soggy, more thick!!!
The only liquids I use is milk and half and half show i switch to heavy cream?
2006-08-25 05:26:15 · 4 answers · asked by Chef LaLa 2 in Food & Drink ➔ Cooking & Recipes
I meant should not show!! =)
2006-08-25 05:35:35 · update #1
You may need to add more eggs. When I make Quiche at home, I tend to use up any old milk product I have on hand just to make room in the frig. When I do this the quiche is very liquidity. Now I use just heavy cream. Look up similar recipes on the web, using this explanation and your experience combined with the other recipes, I think you will find the solution.
2006-08-25 05:45:52 · answer #1 · answered by Ask the Chef 4 · 0⤊ 0⤋
Heavy cream may help, but i think your cooking method my be the issue. Make sure you cook them in a "water bath", but only have the water come to half the side of the cooking container. Also make sure you cook the flan as soon as you mix it up and dont let it have time to sit and separate. Also make sure the recipe you use allows for the extra chocolate and caramel or otherwise that might be what's adding the extra liquid to your final product. Maybe adding an extra Tbs of corn starch also might help. One more thing, if it's humid on the day you make it, that can affect the finished product. Good Luck
2006-08-25 05:35:05 · answer #2 · answered by kimberc13 3 · 0⤊ 0⤋
Instead of regular milk try evaporated milk, using heavy cream may help also. Several other respondents here have mentioned the eggs, how is your egg to milk/cream ratio?
2006-08-25 06:46:02 · answer #3 · answered by muckrake 4 · 0⤊ 0⤋
Hmmmm
You should be ok with milk and cream if you're using enough eggs. Let me suggest 3 eggs per 1 cup of milk or cream plus your flavourings.
Are you cooking it enough? You have to be careful not to overcook it, but don't undercook it either.
2006-08-25 05:33:23 · answer #4 · answered by Tavita 5 · 0⤊ 0⤋