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Gourmet Sleuth

Flan pan


In many countries such as Mexico, Spain, as well as Cuba it is customary to make flan in a special pan (mold) over a bain marie (water bath). The molds are fitted with a lid that clips on securely. The custard can be prepared on the cook-top or in the oven. First you add sugar and water to the pan and swirl over a hot burner to melt the sugar and form the caramel. The pan is then filled with the custard mixture and placed over a pot of boiling water (either in an oven or over a double boiler) where it remains until the custard is set, about 1 hour.

The custard is cooled, then inverted on a plate. The flan is cut in wedges and served with the caramel poured over the top.
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Substitute for flan pan

Use a round baking dish to hold the plan, and place in a large pan large enough to hold the baking dish. Cover with baking dish with foil.

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