Will my flan be ok?

[beacooker]

In my continuing Rick Bayless quest, I just made my first flan, which I won't actually eat until Sunday. I am kind of worried about the caramel on top of the flan. The directions said to divide the caramel between the ramekins, and then swirl the ramekins around to spread the caramel over the bottom of the cups, and up the sides a bit. But, by the time I had gotten the caramel divided between the ramekins, it had hardened enough that I couldn't swirl it around the ramekins. Did I caramelize the sugar too much? I am worried that will the flan get stuck into the ramekins when I try to unmold, and that my nice smooth custardy flan will have a chewy hunk of caramel on top of it. Any thoughts?

Thanks!

[CompassRose]

The caramel might not be evenly distributed, but it will be fine. The moisture of the flan on top softens it back up again, so it won't be the "crack caramel" you envision.

[lonetree1353]

beacooker

I had the same experience with my first flan which I was serving to company. Luckily the flan when flipped onto the serving plate had softened as CompassRose said and it was perfect.

Maureen

[beacooker]

Thanks, CompassRose and Maureen. You made me feel a lot better. I decided that I couldn't stand to wait until Sunday to make sure they were ok, so I went ahead and had one a little while ago. As you predicted, the caramel on top was perfect. How exciting! It looked exactly like they do at a restaurant. I think my guests will be impressed.

[lonetree1353]

beacooker would you mind posting the recipe. I would love to compare it to the one I made. TIA

Maureen

[beacooker]

Here ya go:

MODERN MEXICAN CHOCOLATE FLAN
WITH KAHLUA

MAKES 6 INDIVIDUAL FLANS
1/2 Cup pluS 1/3 Cup Sugar
1 cup half-and-half
1 cup milk
A generous 3/4 cup (4 1/2 ounces) chopped Mexican chocolate
1 incb cinnamon stick, preferably Mexicam canela
4 large eggs
1 tablespoon Kahlua or other coffee liqueur
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract


1. Caramelizing tbe molds, Set six 5- to 6-ounce custard cups into a baking pan deep enough to hold about 2 inches of water. Measure 1/2 cup of the sugar into a small (1- to 1 1/2-quart), heavy saucepan. Dribble in 1/44 cup water and stir several times. Bring to a boil, wash down any sugar crystals clinging to the sides of the pan with a brush dipped in water, then simmer over medium heat without stirring, until the syrup begins to color. Swirl the pan continually over the heat until the syrup is an even, deep amber. Working carefully, immediately divide the caramel among the custard cups, then tilt the cups to distribute the caramel over the bottom and a bit up the sides.
2. The custard. Pour the half-and-half and the milk into a medium-size (2 1/2- to 3-quart) saucepan. Pulse the chocolate in a food processor until pulverized. Add to the milk, along with the cinnamon stick and remaining 1/3 cup of the sugar. Bring to a simmer over medium heat, stirring occasionally, then cover, remove from the heat and let steep for 20 minutes. Whisk the eggs, Kahlua, vanilla and almond extracts in a large mixing bowl until combined, then slowly whisk in the hot-milk mixture. Pour through a fine-mesh strainer into a large measuring cup or pitcher with a spout, then divide the mixture among the molds.
3. Baking the flans. Turn on the oven to 325 degrees. Pour about 2 inches of very hot water into the pan around the filled molds. Lay a sheet of foil over the molds (don't crimp or seal it too much heat will build up), and bake in the middle level of the oven just until the custard has barely set (a knife inserted halfway between the edge and the center will come out clean), about 25 minutes. Let cool in the water bath, then refrigerate to chill thoroughly. To unmold, run a nonserrated knife around the edge of each mold, penetrating to the bottom, then twist the mold back and forth to ensure that the custard will move freely. Invert a serving plate over each mold, then reverse the two and listen for the flan to drop. Scrape out any clinging caramel onto the flans and they're ready to serve.

ADVANCE PREPARATION Flans keep several days refrigerated and covered.

VARIAT1ONS AND IMPROVISATIONS
Classic Vanilla Flan Omit the chocolate and increase the sugar in step 2 to 1/2 cup. Replace the Kahlua with brandy, increase the vanilla to 1 1/2 teaspoons and omit the almond extract.
Coffee Flan Replace the chocolate with 1/4 cup dark-roasted ground coffee and increase the sugar in step 2 to 1/2 cup; steep and strain as directed.

[lonetree1353]

Thanks so much for posting the recipe Anne. The one I used was from recipezaar.com and called Mexican flan. It made one big one. Will definitely have to try this one.

Maureen

[semmens]

What is this, where can I find it or what can I sub? ;)

Thanks!

Laura

[beacooker]

semmens, from FoodSubs.com:

Mexican chocolate = Mexican style sweet chocolate Equivalents: 1 tablet = 3.1 ounces Notes: This grainy chocolate is flavored with sugar, almonds, and cinnamon, and used to make hot chocolate and mole sauce. You can buy boxes containing large tablets of this in the Mexican foods aisle of larger supermarkets. Ibarra is a well-respected brand. Substitutes: 1 ounce = 1 ounce semi-sweet chocolate + 1/2 teaspoon ground cinnamon OR (in mole sauces) cocoa powder (Substitute one tablespoon cocoa powder for every ounce of Mexican chocolate called for in the recipe.)

I wanted to mention that I did have these today. The more I thought about it, I realized that as long as the flan hadn't spoiled, which I was sure I could tell by smell or from taking a small bite, there would be nothing wrong with it. The absence of refrigeration would have just speeded up the process of spoiling, but no new bacteria would have been introduced into the flan. My guests and I all enjoyed the flan very much. I actually made the coffee variation, because I was feeling too lazy to grind up the chocolate. I didn't like that the recipe said to use ground coffee, though, because I didn't think my sieve was fine enough to catch the coffee grinds. I used 1/2 cup of whole coffee beans instead of 1/4 cup of grinds, and the coffee flavor was perfect. Subtle, but definitely there.

[semmens]

Thanks so much for your quick reply; I haven't noticed this product in my local stores but maybe I've just never looked for it.

I would have taken the chance on the flans too, and I'm happy to hear yours turned out fine.

Now I'm tempted to try the coffe variation myself!

Laura