As @mikegcoleman says, if you have the bits available then #sousvide is the least risky option.
If you don't, then my advice is to go slowly. Getting impatient and turning up the heat is how you make mistakes. If you want videohttps://youtu.be/tGuUevg3MpQ
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I appreciate the Irish accent in this video!
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Whisper to it in Spanish
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Don’t leave the data key in plain text outside of the mixture.....
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Do you have a sous vide - that’s where I have gotten my best results.
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I can't help thinking that sous vide isn't really baking, more like slow congealing.
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Eggs change very much depending on temperature and the range of temperature isn't very large. Ovens usually aren't very precise and often not good at doing low temperatures hence the waterbath in the traditional recipe. Sousvide makes it much easier to hit the right temperature.
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Temperature control is critical so I recommend a good digital thermometer, be sure to use s very clean pan for your caramel and sift your sugar. Be patient, speed and heat will ruin a flan.
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If you absolutely must succeed, and are willing to sacrifice some texture, the Japanese method with gelatin is fool proof.
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Find a real flan fan for help.
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