How to Flan

What You Need to Know

Egg proteins (ovalbumin) denature at 60-65°C forming a thermoreversible gel, while sucrose inversion (acid-catalyzed hydrolysis) prevents crystallization in the caramel layer.

The water bath (bain-marie) ensures gentle heat transfer for uniform texture while caramel provides contrasting bitterness to balance sweetness.

Key Parameters

Steps

1. 1.

   Flan de Queso (Mexico): Cream cheese increases protein content for denser texture

2. 2.

   Flan Napolitano (Spain): Layered with fruit preserves for flavor contrast

The Science

Primary Reaction

Maillard reaction (caramel) + protein aggregation (custard)

Common Mistakes