Ultra-Creamy Condensed Milk Flan With No Holes: the Simple Temperature Trick Pastry Chefs Don't Share
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Discover the golden technique for the silkiest condensed milk flan: no air bubbles, with perfect amber caramel sauce.
The eternal battle between flan with holes and smooth, ultra-creamy flan comes down to a basic principle of culinary physics: controlling oven temperature and how quickly you mix the eggs with the condensed milk.
The 3 Golden Pastry Tricks
- Do not use the blender on high speed: Gently mix with a whisk or beat the eggs and strain twice to avoid incorporating air bubbles into the batter.
- Bain-marie with already-hot water: Pour hot water into the roasting pan and cover the flan mold with aluminum foil (shiny side facing in).
- Low oven at 320°F (160°C): Egg proteins coagulate slowly between 175-185°F (80-85°C). If the oven goes over 350°F (180°C), the water boils and creates unwanted holes.
After cooling completely, refrigerate for at least 6 hours before unmolding. Also see the traditional recipe for Creamy Bakery Dream Pastry (Sonho de Padaria) and the classic Traditional Bakery-Style Flan!
