Greasing Glass Pans For Flan

When making flan, you do not need to grease a glass pan. The caramel will melt when you flip the flan out of the pan. However, it is important to note that you should let the flan cool in the fridge for at least 2-3 hours before serving. Some recipes recommend letting it sit overnight to ensure that the flan is fully chilled and set. Using a water bath can also help ensure that the flan comes out cleanly.

You don't need to grease a glass pan when making flan

When making flan, you don't need to grease a glass pan. In fact, greasing the pan could cause your flan to break apart when you try to remove it. The caramel at the bottom of the pan will act as a melting agent, helping the flan slide out smoothly when you're ready to serve it.

To make flan in a glass pan, start by melting sugar in a medium saucepan over medium-low heat until it liquefies and turns golden. Carefully pour the hot syrup into your glass baking dish, turning the dish to evenly coat the bottom. Set this aside.

Next, beat your eggs in a large bowl and add in your choice of milk, along with vanilla, and beat until smooth. Pour this mixture on top of the caramel in the baking dish. Place the dish in a deep roasting pan and carefully pour in hot water until it comes about an inch up the sides of the dish.

Bake your flan in the oven at 350 degrees Fahrenheit for about an hour, checking after 55 minutes. The flan will continue to set as it cools. Once it's out of the oven, let the baking dish cool to room temperature, then cover it with plastic wrap to prevent a skin from forming. Refrigerate for at least 3 hours or up to 3 days.

When you're ready to serve, run a knife around the edges of the dish. Carefully invert the flan onto a rimmed serving plate and let the caramel sauce flow over it. Enjoy your delicious, grease-free flan!

Some people suggest using a water bath when making flan, which can help ensure the flan doesn't break when flipped. However, it's not the end of the world if you can't do it. Just be sure to let your flan cool for at least an hour, preferably 2 to 3 hours, before attempting to remove it from the pan.

Use a water bath when making flan

Flan is a rich, sweet custard topped with caramel sauce. It is usually baked gently in a water bath until it is set but still creamy. The water bath is essential to bake the flan evenly. The water bath, also known as a bain-marie, provides an even temperature as the flan bakes in the oven. Flan and other custards need to be cooked slowly and evenly, and a water bath helps achieve this.

Step 1: Make the Caramel

Stir the sugar and a small amount of water together in a medium saucepan until the sugar is completely moistened. Bring the mixture to a boil over medium-high heat, without stirring. Continue cooking until the mixture begins to turn golden. Once it starts to turn a light golden brown, immediately lower the heat and keep cooking until it turns a golden brown. Carefully swirl in some warm tap water and then pour the caramel into a loaf pan and set aside.

Step 2: Make the Custard

Whisk together the eggs and egg yolks in a large bowl. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, and salt and whisk until incorporated. Strain the mixture through a fine-mesh strainer into a larger bowl and then pour the strained custard into the loaf pan over the caramel. Cover the loaf pan tightly with aluminium foil.

Step 3: Prepare the Water Bath

Place the loaf pan in the centre of a larger baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven and then pour hot water into the larger pan until it reaches about halfway up the sides of the loaf pan.

Step 4: Bake the Flan

Bake the flan for 75 to 90 minutes. Very carefully pull back the foil and ensure the custard is set around the edges but still a bit jiggly in the centre. The custard should not be completely set when it is removed from the oven; it will continue to cook as it cools.

Step 5: Cool and Chill the Flan

Remove the pans from the oven and leave the flan in the water bath for about one hour to cool. Then, remove the loaf pan from the water bath, cover it tightly with plastic wrap and chill it in the fridge overnight or up to 4 days.

Step 6: Unmold the Flan

To unmold the flan, carefully slide a sharp knife around the edges of the pan. Invert a platter with a raised rim on top of the flan and turn the pan and platter over. If the flan doesn’t release immediately, let it sit inverted for a minute and then lift up the cake pan. Using a rubber spatula, scrape the residual caramel onto the platter. Slice the flan and spoon the sauce over individual portions.

The flan needs to be flipped right after it's made

Greasing a pan is a crucial step in ensuring your baked goods don't stick. While it may seem like an extra step, it can save you from a messy cleanup and ensure your flan looks and tastes perfect.

When it comes to flipping your flan, timing is crucial. Flipping it too soon or too late can lead to a sticky mess or a structural disaster. Here are some detailed instructions to ensure your flan flips perfectly:

Step 1: Cool the Flan

Allow your flan to cool for about 10 minutes after removing it from the oven. This will prevent it from being too soft and falling apart when flipped.

Step 2: Prepare the Serving Plate

Place a serving plate on top of the flan pan. Ensure the plate is larger than the opening of the flan pan to provide a stable surface for the flip.

Step 3: Flip with a Fluid Motion

Hold the plate and flan pan securely, then flip them over together in one quick, fluid motion. The flan pan will now be on top, and the serving plate will be on the bottom. This technique ensures the flan doesn't have to travel too far, reducing the risk of it breaking apart.

Step 4: Secure the Flan

Place the flipped flan on a table and give it a light jiggle to loosen it. This will help the flan settle onto the plate and ensure it doesn't slide off.

Step 5: Remove the Flan Pan

Gently remove the flan pan, being careful not to tear the flan. If necessary, use a spatula to loosen any remaining caramel.

Step 6: Enjoy Your Flan

Your flan is now ready to be served and enjoyed! If you have any leftovers, be sure to refrigerate them to keep them fresh.

Tips for Success:

• Use a dish with minimal freeboard to reduce the risk of the flan ripping as it cools and pulls away from the pan.
• Consider using a water bath during baking, as this can help ensure even cooking and improve the chances of a clean flip.
• Allow the flan to cool for 1-3 hours at room temperature before flipping. This will give it time to set and reduce the chances of it falling apart.
• If you plan to serve the flan chilled, refrigerate it for at least 6 hours after flipping to allow the caramel to moisten and form a delicate sauce.

By following these steps and tips, you'll be able to flip your flan with confidence and enjoy a delicious, perfectly presented dessert.

The flan should be left to cool for 1-2 hours before being chilled for 8-12 hours

After the flan has cooled to room temperature, it should be covered with cling film and transferred to the fridge to chill for at least 4 hours or overnight. This chilling period further sets the flan, enhancing its smooth, creamy texture.

Once the flan has been properly chilled, it's ready to be served! To remove the flan from its mould, run a thin knife around the edge of the ramekin to break the seal. Place a deep serving plate on top of the ramekin and flip it over. Hold both the plate and ramekin tightly together and give it a small shake. The custard should then drop onto the plate, and you can pour any caramel from the dish over the custard. If the flan is reluctant to leave the ramekin, briefly dip the bottom of the ramekin into a bowl of just-boiled water and try again.

Melt the sugar directly in the baking mould

When making flan, melting the sugar directly in the baking mould is a common technique. This method involves heating sugar in the mould until it liquefies and turns golden, creating a caramel layer that will become the topping for your flan once it's inverted onto a serving plate. Here's a step-by-step guide to help you achieve the perfect caramelised sugar base for your flan:

Step 1: Prepare Your Baking Mould

Select a deep, round glass baking dish that is about 9 inches in diameter. This size will ensure that you have enough surface area to coat with caramelised sugar. Prepare your work area by gathering all the necessary ingredients and equipment, including a heat-safe spatula or spoon for stirring.

Step 2: Measure the Sugar

You will need to use granulated sugar for this process. The amount of sugar you use will depend on the size of your mould and your desired level of sweetness. As a reference, a teaspoon of sugar per flan mould is a good starting point, but you can adjust this based on your preference.

Step 3: Melt the Sugar

Place your mould over medium-low heat on your stovetop. Pour the measured sugar into the mould and heat it until it liquefies and turns golden. It is important to monitor the sugar closely during this process, as it can burn easily. You can gently stir the sugar with a heat-safe spatula or spoon to help it melt evenly.

Step 4: Create a Caramelised Sugar Coating

Once the sugar has liquefied and turned golden, it's time to create an even coating in your mould. Carefully tilt and turn the mould to allow the caramelised sugar to coat the bottom and slightly up the sides. Be cautious, as the sugar and mould will be very hot.

Step 5: Allow the Caramel to Cool

Before adding your custard mixture, let the caramelised sugar cool slightly. You don't want it to be too hot when you pour in the custard, as it can affect the cooking process and texture of your flan. A few minutes of cooling time should be sufficient.

Step 6: Combine Custard Ingredients

While your caramel cools, you can prepare your custard mixture. This typically includes ingredients such as eggs, condensed milk, evaporated milk, and vanilla extract. Beat the eggs first, then add the remaining ingredients and beat until smooth.

Step 7: Assemble and Bake Your Flan

Once your caramel has cooled slightly, carefully pour the custard mixture on top. Place your mould in a deep roasting pan and fill it with enough hot water to come about 1 inch up the sides of the mould. This water bath helps the flan bake evenly and prevents it from drying out. Bake your flan in the preheated oven at 350 degrees Fahrenheit for about an hour, or until it is just set with a slight jiggle in the centre.

Step 8: Cool, Chill, and Invert Your Flan

After baking, remove your flan from the oven and carefully transfer the mould to a wire rack to cool to room temperature. Then, cover it with plastic wrap and chill it in the refrigerator for at least 3 hours or up to 3 days. Finally, when you're ready to serve, run a knife around the edges of the mould to loosen the flan, and carefully invert it onto a rimmed serving plate. Enjoy the delicious combination of creamy flan and caramel sauce!

Frequently asked questions