When making flan do you have to put the dish into a larger pan?

Question

Because I'm making flan and I don't have a large enough pan do put the dish in.Also why do you put the dish into the water?

But why?What does it do?

Thanks!Well the flan is baking now and I hope it turns out great!

Answer 1

I always use a water bath for my flans, but the way for you to beat the problem of not having a big enough baking pan to put your flan in, is to make individual ones, then, if you have other smaller baking pans, you can use them instead of a large one. I use oven proof custard cups or ramikens.

I always put a towel on the bottom of the water pan. Using a water bath helps insure a smooth texture in you flan. Be sure that the water you pour in the pan has been heated first.

Answer 2

Yes you need to put the dish into a larger pan with water about 3/4 up the side of the original pan. the reason for doing this is to keep the entire flan moist while the middle part is baking. If you didnt use the water the outside would burn.

Answer 3

I attended a cooking class given by immigrants from Mexico who were housewives working on learning English. Their assignment was to show students (non-Mexicans) who to make particular dishes. This one housewife made flan with the following recipe and did NOT put it in a water bath. I can tell you what difference it makes - here's the recipe she used.

1 can evaporated milk
1 can sweetened condensed milk
1 egg
1 tsp vanilla

She mixed all those together - that was it in the recipe. The casserole dish was placed in the 350º oven (not in a water bath) and cooked 40-45 minutes or until the center was set. Nothing burned. The difference was the texture looked a little like something curdled - that was about it. It still tasted good. She didn't serve any sauce over it.

Answer 4

Flan is a custard with a caramel sauce that chefs on the backside, which, while finished cooking is inverted and finally ends up on actual. right this is a stable recipe for you: Flan: a million a million/2 cups sugar 2 tablespoons water a million/2 lemon, juiced 2 cups heavy cream a million cinnamon stick a million vanilla bean, split and scraped 3 large eggs 2 large egg yolks Pinch salt To make the caramel: have waiting a 2-quart around flan mildew and a large roasting pan. integrate a million cup of the sugar and a couple of tablespoons of water in a heavy-bottomed pot or pan. place over medium-severe warmth and prepare dinner till the sugar starts off to soften. Swirl the pan over the warmth till the syrup darkens to a medium amber shade, approximately 10 minutes; do no longer stir with a spoon. eliminate from the warmth and right this moment upload the lemon juice, swirl the pan returned to integrate, and then pour into the flan mildew. Tilt the dish so as that the caramel calmly coats the backside and slightly up the facets, place interior the roasting pan and set aside. Preheat the oven to 325 tiers F, carry a kettle of water to a boil for the water bathtub and save it warm. integrate the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. carry the cream to a quick simmer, stirring in particular circumstances. Take care to no longer enable the cream come to an entire boil to dodge it from spilling over. In a large bowl, cream jointly the entire eggs and yolks with the remainder a million/2 cup of sugar; upload a pinch of salt. Whisk till the mixture is gentle yellow and thick. temper the egg mixture by using gradually whisking interior the nice and comfortable cream mixture; do no longer upload it too immediately or the eggs will prepare dinner. bypass the mixture with the aid of a strainer right into a large measuring cup to ensure that the flan would be completely gentle. Pour the custard into the caramel-lined mildew. To create the water bathtub: pour the nice and comfortable (no longer boiling) water into the roasting pan to come returned midway up the area of the mold; be careful no longer get water into the custard. intently flow to the midsection oven rack, and bake for 30 to 40 5 minutes, till the custard is truly set and only jiggles truly. enable the flan cool interior the water bathtub, then refrigerate for no less than 4 hours or in a single day. once you're arranged to serve, run a knife around the interior the mold to loosen the flan. place a dessert plate on actual of the flan and invert to pop it out.

Answer 5

The water bath is called a "bain marie." It prevents burning and enhances the evenness of the low heat that helps the flan get up to, but not over, the temp it needs to set.

http://www.gourmetsleuth.com/flan.htm

Answer 6

Placing the dish of flan into a water bath keeps it from overcooking.

Answer 7

Hi:

Yes. This is a 'bain-marie' - all custards are more gently and evenly cooked with a water bath. Some cakes also benefit from this type of cooking. Hope this helps, and I hope your flan comes out tasty. I love custards - yum!

Answer 8

yes.....you must for even cooking....with hot water in it.