I made a flan today, but it's a bit too soggy and the inside kind of looks like an ant tunnel (Not smooth... Hard to explain?)
Also.. A giant air bubble formed in the middle about an hour into cooking, and now theres an almost rubbery crust on the non-caramel side of it.. Help?
2007-10-20 14:01:48 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
If it's too soggy and has a rubbery crust sounds like your oven was too hot. The outside got cooked before the inside got hot enough.
2007-10-20 14:08:54 · answer #1 · answered by J P 7 · 2⤊ 1⤋
Cook a flan over a double boiler.
It sounds like you beat the eggs too much, that whips a bunch of air into the product.
2007-10-20 22:38:20 · answer #2 · answered by noname 7 · 0⤊ 1⤋
What temperature was your oven, my book says 300F?
Regular Creme Caramel should be cooked in a water bath.
That would keep the temperature around 212F.
I'm assuming you used a pre-cooked flan base.
Or else you cooked the crust first & then cooled it.
2007-10-20 21:23:44 · answer #3 · answered by Robert S 7 · 0⤊ 1⤋