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Old 01-15-2009, 09:32 AM   #1
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Why cook mixture for flan?

I love and have made flan a number of times. I decided to go in search of variations. I notice many call for the mixture to be cooked on the stove first before being tempered into the egg. I have used almost the same basic ingredients and have never cooked it on the stove. What do you gain? What is the purpose?

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Old 01-15-2009, 10:57 AM   #2
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I think it has to do with producing a very smooth texture. I'd say that if you are happy with your recipe, then don't change it.

If you are curious, then try a new recipe. Even bad flan is still pretty good!
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Old 01-15-2009, 11:49 AM   #3
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I agree entirely that, "even bad flan is still pretty good".
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Old 01-15-2009, 12:59 PM   #4
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I agree that others cooking it and giving it to me is even better!

I also think cooking it has to do with the texture especially since it is tempered into the egg, a term I just recently learned in order to make eggnog ice cream which was cooked and tempered into the egg. It was a very smooth and creamy custard mixture when it was done.
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Old 01-15-2009, 01:51 PM   #5
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The last time I had a big dinner party, I made this flan Creamy Caramel Flan - Allrecipes

It is not truly authentic, but everyone really liked it - it has a texture somewhere between cheesecake and custard and is very creamy.
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