@110cottoncandy The main thing is to stir it constantly while cooking it on top of the stove and making sure it is not cooking at a heat that is too high.
@110cottoncandy The main thing is to stir it constantly while cooking it on top of the stove and making sure it is not cooking at a heat that is too high.
@110cottoncandy Yes, you may bake it in a 9-inch pie plate. It will take longer, so start testing before they have a chance to actually get done, by placing a table knife in the center. When it comes out clean, the custard is done.
@SandraCherry101 You risk burning the sugar, that's the reason why people add water. She might not know that but it's true. And melting the sugar without water can possibly turn it into Carbon since only most professionals know how to do it correctly. Or so I've heard.
I ran into crystals when making flan but have since learned to add 1 tablespoon of white corn syrup. At that point you can caramelize the sugar without constantly stirring and brushing down the sides with water. of course over low heat. The corn syrup additional also prevents sugar crystals from forming when making caramel sauce or hard toffee candy. KY Hot Brown and this would be a perfect meal. So many great recipes Betty.
@betty'skitchen you're right I did put it on low heat instead of medium. I tried to make the caramel again and this time I did put it on medium heat and it worked! Thanks so much for telling me what was going wrong!
I tried to make the caramel but it didn't come to a caramel color it just stayed white and it started to harden up. Can you tell me exactly how I should stir it or how can I prevent it from happening?
@110cottoncandy Hi, this happened to me before. What I found out (the hard way) is that its better to not stir it at all, at this point. Just let it melt by itself. Just stir it when all the sugar is liquid. However you have to be careful not to have too much heat. Its better (in my opinion) to use less water, barely enough to wet the sugar. Actually you can do it without water at all, but you may burn the caramel this way. Remember you are looking for a golden honey-like color.
@JesseLeann10 The sugar will caramelize if you heat it long enough. It seems to take a long time, and then suddenly it changes form. You can do it without a spoon; just swirl it around in a pan.
@CutePrincess05 They are basically the same. Crème caramel, or flan, is a custard dessert with a layer of soft caramel on top. Crème caramel is prepared by cooking a sugar syrup to a caramel stage, then poured into a mold before adding the custard base. After the custard has set, it can be turned out, leaving a caramel sauce on top. It's made with whole eggs, and egg yolks, and the custard can be made with heavy cream, milk, sweetened condensed milk, or evaporated milk.
I just tried this recipe and it's really good! I had a problem though. I baked these custards in 2 batches in my mini oven and the first batch came out wonderful; however, the second batch came out with holes all over the place! Do you have any idea what I did wrong? And also I think I prefer if the custard was a little softer, so if I were to add more milk would the custard still solidify?
Hi Betty, Wow I never knew that much work went into making those. It's more the time I think? I see them on menu's all the time and there not that expensive. After seeing how they are made and the time involved, I think I'd charge more money for them in a resturant. You did a very nice job Betty! Looks Great! Do you need to spray the bottom of the flan dish with any sort of cooking spray? Thanks again Betty for all you do for all of us.
@ohpineapples Thanks for your comment! Yes, the main amount of time spent on this recipe was waiting for it to cool down and chill. You do not need to spray the bottom the flan dish with cooking oil spray, but you may, if you like.
I love this recipe. We have a product here in Texas called Cajeta - it's a goat's milk caramel. It would be great for this flan and it's already cooked for you. Maybe you can find it where you are.
we call it cream caramel in Egypt ... i loved it so much but i have something i always do when i'm making caramel .. don't stir the sugar that prevent it to crystallize.. and it will caramelize......
I have made SO many of your recipes, Betty - and have never messed up once, until the caramel sugar. It was my own inexperience that caused it. Great cooking and baking takes time, practice and experience, and you have made my family very happy in teaching me how to cook. They all belong to the "clean plate club" now!
The thing that disturbs me are some of these comments, as if there is only "their" way or "one" way of making this custard. Thank God ,all recipes are not identical!
I like infusing other flavors into the custard at the stage where you boil the milk/cream... various extracts, alcoholic drinks (very little), spices like cinnamon or nutmeg, rose water... and other times, i even steep various fresh citrus rinds (sans the pith) into the cream, or even a whole vanilla bean. All of these serve to simply mellow-down the 'eggy' taste of the custard. For a thicker texture, I give in to using a small can of sweetened, condensed milk.
betty, how would u clean that pot with the crystalized sugar in it? it looks like it would be awfully difficult! just let it soak in hot water, maybe?
Betty I love your intro in all of your videos, you are a beautiful women and ur husband Rick is lucky to have a women who knows how to cook! Also i can tell u put a lot of effort into making these videos by putting on make-up, being patient with all of the steps and also i've grown attach to your voice because it's so unique. I subscribed within the first video I finished.
These are right up my street! I think I'd serve them with squirty cream from a can because I'm classy. Was the washing up a pain with the crystallized sugar on the pot and the dishes?
Betty, I don't know where this recipe is from, but I'm from Brazil, and here, we make it with condensed milk, eggs, and a little flour (very little), the caramelized sugar is done differently, first we add sugar only to a saucepan and let it melt completely, then we add just a little bit of water, (it makes a loud noise when you pour in the water), after that, we put the sugar sauce in a bundt pan and very carefully add the custard ( again with condensed milk) so the sauce doesn't float up
@SHUTMEUPriot It'd taste kinda funny, even with sweetened Soy Milk. I'm not sure it would even set up properly. You could always try it tho; different does't mean bad necessarily.
Looks beautiful and one of my favorite desserts. Did not know it was so easy to make so cant wait to try it! Ty so much for the demonstration video, Betty! ((Hugs)) from Angie in AR
@kokonutbaby1 Hi Angie! Thanks for the sweet comment, Angie! I've had so many people that have been critical of this video, that it is nice to get to a bright spot! I hope you enjoy the recipe, and I hope you have a wonderful day!
My caramel sugar got so hard in the bottom of the cups, I had to boil them to soften the caramel enough get it out! My spoon, too! Anyway, I made a fresh portion of sugar and poured it in. It was slightly softer, but not much. Waiting now till the entire dish comes out of the oven. Pray for me, everyone!
@meadowlassie I hope your caramel comes out okay. It is tricky, because as soon as the sugar caramelizes, it needs to be poured into your custard cups. I waited a little too long, myself, because I was talking, instead of moving. But, if you follow the instructions carefully and move quickly, it will be perfect.
@bettyskitchen My caramel custard came out, well, good for the first time I ever made it. It would have been a total disaster if I didn't have you to help me. After making my first mess, I eventually used a different mold and re-did the sugar. The caramel was hard in the middle and runny on the outside when I flipped it over. But the finished product was edible and very good. I will keep trying as this is something that seems to take practice, like an art.
@meadowlassie Thanks for your sweet comment! I was worried that you had wasted time and ingredients, not to mention the frustration. I'm glad you came up with an edible dessert that tasted good. Thanks for letting me know!
I though your not mean't to stir (or at least not with a wooden spoon) when your making caramel but sway the saucepan to move the caramel around and mix it.
@meadowlassie I hope your flan came out okay. Caramelized sugar will harden quickly, and sometimes you just have to let it go, and use water to soak the pan and utensils.
the hard part in the bottom is beacause there was an excess ,
here in mexico flan is very popular and you just have to cover the custard cups with the neccessary caramel you can cover the sides to, and i think that the hot milk doesnt makes a diference, i normaly do it in the blender and it turns out the same
@SuperBeaniebop Hi! Sure, you may add some flavoring to the custard--just make sure it does not clash with the caramel flavor; caramel essence or rum flavoring would be fine.
i made it in a 9 inch pie plate but the texture wasn't smooth it was kinda rough. how can i make it smooth?
110cottoncandy 1 week ago
@110cottoncandy The main thing is to stir it constantly while cooking it on top of the stove and making sure it is not cooking at a heat that is too high.
--Betty :)
bettyskitchen 1 week ago
i baked mine in a 9 inch pie plate and when it was done the texture wasn't smooth it was kinda rough. how do i make it smooth like yours?
110cottoncandy 2 weeks ago
@110cottoncandy The main thing is to stir it constantly while cooking it on top of the stove and making sure it is not cooking at a heat that is too high.
--Betty :)
bettyskitchen 1 week ago
can i just put it in a 9 inch glass pie plate? and if i can how long would it take to bake?
110cottoncandy 2 weeks ago
@110cottoncandy Yes, you may bake it in a 9-inch pie plate. It will take longer, so start testing before they have a chance to actually get done, by placing a table knife in the center. When it comes out clean, the custard is done.
--Betty :)
bettyskitchen 2 weeks ago
That is a very beautiful custard. Thanks for the recipe.
fire1202 2 months ago
i love your recipe its sooooo delicious!!
LilyCupcakeGirl 2 months ago
your welecome :)
SandraCherry101 5 months ago
you can make the carmel faster if you just add shugar and NO water. Just a quick tip you might want to try.
SandraCherry101 5 months ago
@SandraCherry101 Thanks for the great tip!
--Betty :)
bettyskitchen 5 months ago
@SandraCherry101 You risk burning the sugar, that's the reason why people add water. She might not know that but it's true. And melting the sugar without water can possibly turn it into Carbon since only most professionals know how to do it correctly. Or so I've heard.
TheVonBrotherhood 4 months ago
its going to crystalize if you stir the caramel mixture you have to swirl the mixture
HamsterTeddy50 7 months ago 2
@HamsterTeddy50 Thanks for the great tip!
--Betty :)
bettyskitchen 7 months ago
I ran into crystals when making flan but have since learned to add 1 tablespoon of white corn syrup. At that point you can caramelize the sugar without constantly stirring and brushing down the sides with water. of course over low heat. The corn syrup additional also prevents sugar crystals from forming when making caramel sauce or hard toffee candy. KY Hot Brown and this would be a perfect meal. So many great recipes Betty.
KissHope 7 months ago
@KissHope Thanks for the great tip; I had a huge amount of sugar crystals!
--Betty :)
bettyskitchen 7 months ago
@betty'skitchen you're right I did put it on low heat instead of medium. I tried to make the caramel again and this time I did put it on medium heat and it worked! Thanks so much for telling me what was going wrong!
110cottoncandy 8 months ago
@110cottoncandy You are very welcome! I'm glad it worked for you!
--Betty :)
bettyskitchen 8 months ago
I tried to make the caramel but it didn't come to a caramel color it just stayed white and it started to harden up. Can you tell me exactly how I should stir it or how can I prevent it from happening?
110cottoncandy 8 months ago
@110cottoncandy It sounds to me like it was cooked on heat that was too low, but I can't say for sure.
--Betty :)
bettyskitchen 8 months ago
@110cottoncandy Hi, this happened to me before. What I found out (the hard way) is that its better to not stir it at all, at this point. Just let it melt by itself. Just stir it when all the sugar is liquid. However you have to be careful not to have too much heat. Its better (in my opinion) to use less water, barely enough to wet the sugar. Actually you can do it without water at all, but you may burn the caramel this way. Remember you are looking for a golden honey-like color.
Aristaeus89 7 months ago
@Aristaeus89 Thanks for the great information!
--Betty :)
bettyskitchen 7 months ago
@bettyskitchen
will the sugar caramelize faster without water?
JanAndAnn 9 months ago
@JanAndAnn Yes, I think it is faster.
--Betty :)
bettyskitchen 9 months ago
I love flan :) I'm going to make this someday...
sweetdandycandy 10 months ago
@sweetdandycandy I hope you do! You will enjoy making it!
--Betty :)
bettyskitchen 9 months ago
i tried but the sugar never caramelized
JesseLeann10 10 months ago
@JesseLeann10 The sugar will caramelize if you heat it long enough. It seems to take a long time, and then suddenly it changes form. You can do it without a spoon; just swirl it around in a pan.
--Betty :)
bettyskitchen 10 months ago
is it okay if i just buy the caramel instead of making it?
110cottoncandy 10 months ago
@110cottoncandy Yes, you could melt caramel with water until it is very thin and put that in the bottom with the custard over the top.
--Betty :)
bettyskitchen 10 months ago
What's the difference between custards and flan?
CutePrincess05 11 months ago
@CutePrincess05 They are basically the same. Crème caramel, or flan, is a custard dessert with a layer of soft caramel on top. Crème caramel is prepared by cooking a sugar syrup to a caramel stage, then poured into a mold before adding the custard base. After the custard has set, it can be turned out, leaving a caramel sauce on top. It's made with whole eggs, and egg yolks, and the custard can be made with heavy cream, milk, sweetened condensed milk, or evaporated milk.
--Betty :)
bettyskitchen 11 months ago
You are sooooooooo amazinnnnn
mvlily2308 1 year ago
I just tried this recipe and it's really good! I had a problem though. I baked these custards in 2 batches in my mini oven and the first batch came out wonderful; however, the second batch came out with holes all over the place! Do you have any idea what I did wrong? And also I think I prefer if the custard was a little softer, so if I were to add more milk would the custard still solidify?
Cubeclarei 1 year ago
if you butter the ramekins before putting the caramel in, it's less difficult to get it out after :)
great recipe, thanks for sharing
acmulhern 1 year ago
I tried this and it was super yummy !!!!!
Thanks for sharing all your wonderful recipes :))
MissDingleberry94 1 year ago
@MissDingleberry94 Thanks for your sweet comment! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
Replace the milk with coconut milk next time. That's how we make it in Puerto Rico :)
tbsosnj 1 year ago
@tbsosnj That sounds wonderful!
--Betty :)
bettyskitchen 1 year ago
May I suggest using a jar lifter to remove the custard cups from the hot water bath, thanks for the great recipe.
paticakoos 1 year ago
@paticakoos That's a *great* idea! Thanks!
--Betty :)
bettyskitchen 1 year ago
when ever i make flan instead of mixing all the ingredients in a bowl i just add everything into the blender and it comes out perfect!!
Plus its less things to wash and its easy to pour into the containers using the blender
AntiStoopid 1 year ago
@AntiStoopid Those are great tips! Thanks so much!
--Betty :)
bettyskitchen 1 year ago
Would mini aluminum tin containers work?? Or do it need to be glass containers to bake the flan in =0?
kimey2012 1 year ago
@kimey2012 I've never tried it tin containers, but maybe someone else has and can answer your question.
--Betty :)
bettyskitchen 1 year ago
Hi Betty, Wow I never knew that much work went into making those. It's more the time I think? I see them on menu's all the time and there not that expensive. After seeing how they are made and the time involved, I think I'd charge more money for them in a resturant. You did a very nice job Betty! Looks Great! Do you need to spray the bottom of the flan dish with any sort of cooking spray? Thanks again Betty for all you do for all of us.
ohpineapples 1 year ago
@ohpineapples Thanks for your comment! Yes, the main amount of time spent on this recipe was waiting for it to cool down and chill. You do not need to spray the bottom the flan dish with cooking oil spray, but you may, if you like.
--Betty :)
bettyskitchen 1 year ago
I love this recipe. We have a product here in Texas called Cajeta - it's a goat's milk caramel. It would be great for this flan and it's already cooked for you. Maybe you can find it where you are.
cattywonky 1 year ago
@cattywonky I will look. I've never heard of it. Thanks for the tip!
--Betty :)
bettyskitchen 1 year ago
One of my favorites and I make different variations of this recipe. Well done Betty.
God Bless,
Elba
elbacooks4u 1 year ago
@elbacooks4u Thanks, Elba. I hope all is well with you and yours!
--Betty :)
bettyskitchen 1 year ago
Oh this looks delicous :) Can't wait to try this. I wish people would stop nagging. It turned out great, didn't it?
Love from Germany
007puma007 1 year ago
@007puma007 Thanks for your lovely comment! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
Here in my country that supper is called: Leche Volteada (twisted milk)
oooTOFAooo 1 year ago
@oooTOFAooo That's interesting; thanks for commenting!
--Betty :)
bettyskitchen 1 year ago
arent these called flan?
AnnaOVivian 1 year ago
@AnnaOVivian Yes, it is the same thing.
--Betty :)
bettyskitchen 1 year ago
What a great recipe! Definitley will make this! Thanks
nimarocks1 1 year ago
@nimarocks1 Thanks for your nice comment!
--Betty :)
bettyskitchen 1 year ago
Hi betty....this recipe looks good I will try....
chalykfe 1 year ago
@chalykfe Thanks so much for your sweet comment!
--Betty :)
bettyskitchen 1 year ago
can you use brown sugar
wathepoint 1 year ago
@wathepoint I've never done this with brown sugar; maybe someone else has and can answer your question.
--Betty :)
bettyskitchen 1 year ago
we call it cream caramel in Egypt ... i loved it so much but i have something i always do when i'm making caramel .. don't stir the sugar that prevent it to crystallize.. and it will caramelize......
scent007 1 year ago
@scent007 Thanks for commenting and thanks for the great tip!
--Betty :)
bettyskitchen 1 year ago
I have made SO many of your recipes, Betty - and have never messed up once, until the caramel sugar. It was my own inexperience that caused it. Great cooking and baking takes time, practice and experience, and you have made my family very happy in teaching me how to cook. They all belong to the "clean plate club" now!
The thing that disturbs me are some of these comments, as if there is only "their" way or "one" way of making this custard. Thank God ,all recipes are not identical!
meadowlassie 1 year ago
@meadowlassie Thanks for your comment; you are so sweet!
--Betty :)
bettyskitchen 1 year ago
@PainterofYou I just guessed! Thanks for your sweet comment!
--Betty :)
bettyskitchen 1 year ago
I like infusing other flavors into the custard at the stage where you boil the milk/cream... various extracts, alcoholic drinks (very little), spices like cinnamon or nutmeg, rose water... and other times, i even steep various fresh citrus rinds (sans the pith) into the cream, or even a whole vanilla bean. All of these serve to simply mellow-down the 'eggy' taste of the custard. For a thicker texture, I give in to using a small can of sweetened, condensed milk.
rkmugen 1 year ago
@rkmugen Those are great ideas! Thanks for the tips!
--Betty :)
bettyskitchen 1 year ago
I could probably eat all 8 in one go!!! Lol.
MasterTubing 1 year ago
@MasterTubing Thanks for the lovely thought!
--Betty :)
bettyskitchen 1 year ago
betty, how would u clean that pot with the crystalized sugar in it? it looks like it would be awfully difficult! just let it soak in hot water, maybe?
IanzGurrl 1 year ago
@IanzGurrl I just let it soak overnight in water and it was easy to clean the next morning.
--Betty :)
bettyskitchen 1 year ago
Looks good! Clean up might take some time, but looks worth every second.
dagin2 1 year ago
@dagin2 Thanks!
--Betty :)
bettyskitchen 1 year ago
to stop it from crystallising, don't stir it as you boil it, just swirl the pan. As you agitate the sugar as it heats, it will crystallise
adrian1722 1 year ago 7
@adrian1722 I should have done that--I was just having a problem with the camera angle. Thanks for the suggestion!
--Betty :)
bettyskitchen 1 year ago
in Israel we call it Creme Brulee :P
Ahuvati 1 year ago
@Ahuvati I think it is the same thing.
--Betty :)
bettyskitchen 1 year ago
Hey Betty :)
Does the custard taste good with out any caramel?
Charmberries 1 year ago
@Charmberries For me, it needs the caramel to taste good--that's just my opinion.
--Betty :)
bettyskitchen 1 year ago 6
is this like flan?
PrettylindaCp 1 year ago
@PrettylindaCp Almost like Creme Brulee
AlexisViray 1 year ago
@PrettylindaCp Yes, this is also called flan.
--Betty :)
bettyskitchen 1 year ago
Does it matter what kind of milk I use? Whole milk, 2%, skim?
Cubeclarei 1 year ago
@Cubeclarei I used skim milk, but you may use whole, 2%, or skim milk.
--Betty :)
bettyskitchen 1 year ago
Betty I love your intro in all of your videos, you are a beautiful women and ur husband Rick is lucky to have a women who knows how to cook! Also i can tell u put a lot of effort into making these videos by putting on make-up, being patient with all of the steps and also i've grown attach to your voice because it's so unique. I subscribed within the first video I finished.
mangunhan 1 year ago
@mangunhan Thanks for your beautiful comment!
--Betty :)
bettyskitchen 1 year ago
These are right up my street! I think I'd serve them with squirty cream from a can because I'm classy. Was the washing up a pain with the crystallized sugar on the pot and the dishes?
ScrewFoxNews 1 year ago
@ScrewFoxNews Thanks for your nice comment. The dishes got soaked in water overnight and were easy to clean the next day.
--Betty :)
bettyskitchen 1 year ago
Betty, I don't know where this recipe is from, but I'm from Brazil, and here, we make it with condensed milk, eggs, and a little flour (very little), the caramelized sugar is done differently, first we add sugar only to a saucepan and let it melt completely, then we add just a little bit of water, (it makes a loud noise when you pour in the water), after that, we put the sugar sauce in a bundt pan and very carefully add the custard ( again with condensed milk) so the sauce doesn't float up
ctba452 1 year ago
@ctba452 That sounds very interesting! Thanks for the information!
--Betty :)
bettyskitchen 1 year ago
Would it be okay to use soy milk?
SHUTMEUPriot 1 year ago
@SHUTMEUPriot I have never made it with soy milk; perhaps someone else has and will know the answer.
--Betty :)
bettyskitchen 1 year ago
@SHUTMEUPriot It'd taste kinda funny, even with sweetened Soy Milk. I'm not sure it would even set up properly. You could always try it tho; different does't mean bad necessarily.
sergel02 1 year ago
@sergel02 Thanks for your response,
--Betty :)
bettyskitchen 1 year ago
Looks beautiful and one of my favorite desserts. Did not know it was so easy to make so cant wait to try it! Ty so much for the demonstration video, Betty! ((Hugs)) from Angie in AR
kokonutbaby1 1 year ago
@kokonutbaby1 Hi Angie! Thanks for the sweet comment, Angie! I've had so many people that have been critical of this video, that it is nice to get to a bright spot! I hope you enjoy the recipe, and I hope you have a wonderful day!
Love,
--Betty :)
bettyskitchen 1 year ago
Great work. Can this be baked in one baking dish and cut into slices?
KBAFourthtime 1 year ago
@KBAFourthtime Yes, that is an option.
--Betty :)
bettyskitchen 1 year ago
mm looks so good, didn't think that I could make one without those firethings. thanks :)
golddigger0325 1 year ago
@golddigger0325 Thanks for your nice comment!
--Betty :)
bettyskitchen 1 year ago
How would you recommend to remove the hardened sugar off the pan?
YuuTubeCritic19 1 year ago
@YuuTubeCritic19 I soaked mine overnight in water.
--Betty :)
bettyskitchen 1 year ago
That looks delicious! I must try it soon!
xlirseify 1 year ago
@xlirseify Thanks for your sweet comment!
--Betty :)
bettyskitchen 1 year ago
Looks yummy.
rmbb10 1 year ago
My caramel sugar got so hard in the bottom of the cups, I had to boil them to soften the caramel enough get it out! My spoon, too! Anyway, I made a fresh portion of sugar and poured it in. It was slightly softer, but not much. Waiting now till the entire dish comes out of the oven. Pray for me, everyone!
meadowlassie 1 year ago
@meadowlassie I hope your caramel comes out okay. It is tricky, because as soon as the sugar caramelizes, it needs to be poured into your custard cups. I waited a little too long, myself, because I was talking, instead of moving. But, if you follow the instructions carefully and move quickly, it will be perfect.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen My caramel custard came out, well, good for the first time I ever made it. It would have been a total disaster if I didn't have you to help me. After making my first mess, I eventually used a different mold and re-did the sugar. The caramel was hard in the middle and runny on the outside when I flipped it over. But the finished product was edible and very good. I will keep trying as this is something that seems to take practice, like an art.
Thank you Betty! Love you much.
meadowlassie 1 year ago
@meadowlassie Thanks for your sweet comment! I was worried that you had wasted time and ingredients, not to mention the frustration. I'm glad you came up with an edible dessert that tasted good. Thanks for letting me know!
(Hugs)
--Betty :)
bettyskitchen 1 year ago
I though your not mean't to stir (or at least not with a wooden spoon) when your making caramel but sway the saucepan to move the caramel around and mix it.
SkySleeperDesigns 1 year ago
@SkySleeperDesigns Yes, you can sway the pan around. I couldn't get a good camera angle, so I chose to stir it.
--Betty :)
bettyskitchen 1 year ago
Is the caramelized sugar supposed to get hard in the cup? I also can't get the remaining out of the pan! Help! lol.
meadowlassie 1 year ago
@meadowlassie I hope your flan came out okay. Caramelized sugar will harden quickly, and sometimes you just have to let it go, and use water to soak the pan and utensils.
--Betty :)
bettyskitchen 1 year ago
the hard part in the bottom is beacause there was an excess ,
here in mexico flan is very popular and you just have to cover the custard cups with the neccessary caramel you can cover the sides to, and i think that the hot milk doesnt makes a diference, i normaly do it in the blender and it turns out the same
joancover0389 1 year ago
@joancover0389 Thanks for the additional information! Great tips!
--Betty :)
bettyskitchen 1 year ago
hey betty,
let me just say how much i love your cooking. you are so inspiring.
do you think if i added some flavour or some kind of essence to the center it would still work? for example, lemon or caramel essence or rum?
please reply, it would mean the world to me
xox
have a good day
SuperBeaniebop 1 year ago
@SuperBeaniebop Hi! Sure, you may add some flavoring to the custard--just make sure it does not clash with the caramel flavor; caramel essence or rum flavoring would be fine.
--Betty :)
bettyskitchen 1 year ago
I'm going to buy your book.
Smileyyy21 1 year ago
@Smileyyy21 Thanks for your support of bettyskitchen. I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen Your awesome. Thank you for all you do.
Smileyyy21 1 year ago
Betty you can add some vanilla bean, cinnamon or lemon peel to the milk it will be better
neusi 1 year ago
@neusi Thanks for the tips!
--Betty :)
bettyskitchen 1 year ago
I LOVE Flan.
Thank You so much for posting this.. its also really god with shredded coconut on top... mmmm lol
christy406 1 year ago
@christy406 Thanks for your comment! The coconut sounds great!
--Betty :)
bettyskitchen 1 year ago
Looks Delicious Betty!!!
TAMAGOTCHIxD 1 year ago 2
@TAMAGOTCHIxD Thanks for your lovely comment!
--Betty :)
bettyskitchen 1 year ago