Some useful pointers:Remember my struggles in making the sugar syrup? Here are some pointers that I can share with you.
- Sugar burns easily. Watch out and remove the sugar from the heat as soon as a light amber color is reached. It will continue to cook even after removal from the heat.
- Once the sugar is dissolved in the water, do not stir. Tilt from side to side or swirl your saucepan while cooking the caramel. This way, you avoid uncooked sugar sticking to your spatula or saucepan.
- Use boiling water to thin out the caramel. Cold water will cause your sauce to “seize” and harden.
- Be careful when adding the water as this causes the syrup to splash. Wear oven mitts to protect your hands if possible.
- When mixing the egg yolks (or the whole eggs), do not beat them. Gently swirl your whisk to break up the egg yolks and mix the other ingredients.
- After pouring the hot caramel syrup onto the molds, set them aside to cool before adding the egg mixture.
- Strain the egg mixture. It removes the stringy egg particles and ensures a velvety texture.
- Don’t pour the egg mixture onto the molds anyhow. Our goal is to have less bubbles.
- Check the leche flan after around 30 minutes of steaming. Cooking it longer produces a firmer leche flan. So long as the flan is set and doesn’t wobble, you’re good to go.