Why cook mixture for flan?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

mvivanco

Assistant Cook
Joined
Jan 15, 2009
Messages
10
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?
 
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! :LOL:
 
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.
 
Back
Top Bottom