Crème caramel, which is sometimes referred to as flan, is a rich and easy-to-make custard dessert. Once baked, it is unmol...
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I have not made this yet but have a question.
Maybe there is an obvious answer to this when making the recipe, but should the caramel be stored in the refrigerator overnight? If so would it then need to be heated or at room temperature before pouring it over the custard?
No, the caramel cannot be stored separately overnight. It is poured into the ramekins and the custard is then poured over that. The dessert is left to set in the refrigerator. Once it has chilled long enough, the whole dish is unmolded together. Cheers!
Hi. I repeated this recipe four times trying to control the heat and the cooking time. But I couldn't avoid getting a skin on the surface of the cooked custard in all the trials, even for a relatively undercooked custard. How can I solve this? Thanks in advance.
I'm not entirely clear at what point in the process you are getting a skin on the surface. If you are referring to a skin that may occur after baking, next time you can loosely cover the baking pan with foil... but not too tight - this can cause the water to come to a boil and any steam that is trapped can also fall into the custards and water them down. Also, make sure your oven isn't running too hot. Custards love gentle heat, so feel free to also reduce the temperature by 25-50 degrees. Hope this helps. Cheers!
I tried making this for the first time, and found that my sugar tasted burnt. I must not have taken it off the heat quickly enough, so know for next time.
The colour looked about what I thought it should be, but I guess it must have been too dark. I think next time, I would pour a bit of the caramel onto a piece of tin foil or something and then taste it when it got cool enough, before proceeding to finish the dish.
It's a great recipe though... just need some more practice :)