SeaGal
Gold Member
my mom's never had bubbles dammit lol.
Your caramel looks good - I learned the hard way (no pun intended) - don't stir, don't leave unattended. I just swirl the pan a little now and then. The last time I made flan in the oven it too turned out bubbly. I much prefer a creamy texture. A good friend of mine, originally from Cuba, makes hers in a double boiler, stove top on low. Another friend, also from Cuba makes hers in a double boiler but in the oven at 350 for I hour. I think a low cooking temp is key to a creamy texture.
Another tip that may help you coat the sides - don't let the caramel sit - have the custard ready to pour immediately over the caramel. I beat the eggs but then mix in the other ingredients by hand.
Flan is one of my favorite desserts. If you used hot water for the bath next time try room temp water.
ps - they both use the whole egg., so do I.