I made flan because it was the only dessert I could think of to make with the ingredients I had on hand. why does the caramel go from being rock solid before it's cooked to runny liquid after it's cooked? I thought it would be more like the filling inside a candy bar.
>>21592447Flan in a can
PUDDI PUDDIGIYA PUDDI
>>21592447>why does caramel do the opposite of what caramel doesit doesn't, sugar turns to caramel when you cook it, and then that hardened glassy caramel layer can soften over time if you let humidity e.g. water reabsorb into it
>>21593773well when I turn my flan over it's literally a liquid when it was a solid before I poured the shit on top of it and baked it
>>21593815I actually think caramel is a liquid even when it's brittle like glass
>>21593815Wouldn’t the water in the custard settle out, bind to the caramel, and then be prevented from escaping by the goo on top? Sugar is hydrophilic
>>21592447Smooth flan is perfect. Most places that sell it are too rubbery and full of air holes. Terrible. I'm too lazy to cook my own.
>>21592453Babbys first forced meme
>>21592447Because sugar melts under heat?
>>21594216Cuppa double creamCuppa condensed milkCuppa evaporated milk2 eggs There, best flan you will ever haveIf you don't like it custardy replace the evaporated milk for regular milk
>>21594219at like 300 degrees. how would it liquefy again in a 200 degree water bath and remain liquid in my 36 degrees refrigerator?
>>21594237the heat of the ice cooks the sugar
>>21594210Yup
>>21592452hell yeah
