What is a common mistake when making flan?
Two big mistakes that you might be making that are sabotaging your custard dessert endeavors are get Lees meer
Is flan better with whole eggs or egg yolks?
Mart Ramcharan
2025-11-07 04:42:52
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Typically, whole eggs are what's required to give flan a semi-solid structure. But if you're going for the best flan, you'll need more fat. That's where egg yolks come in. Due to their higher fat content, egg yolks give flan a creamier texture. The bottom line is that a compromise of whole eggs and egg yolks is essential to achieving the best flan. Whole eggs will contribute to a firm texture, while egg yolks will add richness. A combination of both strikes the perfect balance between taste and mouthfeel, giving you a flawless flan.
Hanna Blom
2025-10-27 09:15:24
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Typically, whole eggs are what's required to give flan a semi-solid structure.
Egg white contains more protein than egg yolk.
This means that in a flan where you use whole eggs, you'll end up with quite a bit of protein.
Due to their higher fat content, egg yolks give flan a creamier texture.
The bottom line is that a compromise of whole eggs and egg yolks is essential to achieving the best flan.
Whole eggs will contribute to a firm texture, while egg yolks will add richness.
A combination of both strikes the perfect balance between taste and mouthfeel, giving you a flawless flan.
Or, by using half the amount of whole eggs and the other half as egg yolks.
So, while your favorite Cuban flan recipe may indeed be a showstopping dessert, it may fare better with a couple of whole eggs being replaced by an equal number of egg yolks.
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How much vanilla extract for flan?
For the custard/filling 1.- Preheat the oven at 350° F. 2.- In a blender, mix eggs, milks and vanil Lees meer