/ck/ - Food & Cooking

Looks like flan. They're alright if you have a sweet tooth. It's like eggs and milk custardish. With caramel. They're doable and tasty enough for you my friend.

https://www.youtube.com/watch?v=KLJ-jXJLPcU

That's a cum-cake. Also known as a bu-cake-ke.
Your friend is gay.

It is a flan. You should eat it because it is cool, rich and delicious, with a nice mellow caramel flavor.

>>6740702

>>6740667
He's right

That one in the picture has a funny shape tho, looks kinda dry too, probably pre-made

flan somehow has even less flavor than creme brulee, how can any of you willingly eat it?

>>6740702
I hope one day you look back on this moment in your life and cringe.

>>6740764
>somehow less flavor than creme brulee

Creme brulee has a ton of flavor, its overwhelming in fact

>>6740776
maybe if you completely ignore the custard and only eat the caramelized sugar

>>6740784
The custard has plenty of flavor too

Pure sweetness is still flavor

>>6740764
The real problem with creme brulee is that faggots tend to burn the sugar instead of caramelizing it properly.

>>6740677
Huh. I've never ever heard of it being called a flan. It's always creme caramel, like the file name says. A flan is a flat spongy thingyou put fruit and cream in/on.

>>6740791
>implying burnt sugar isn't the best dessert in the world

how do you even live

>>6740810
>liking sweet charcaol

het is feest

>>6740803
Allow me to explain the confusion. Americans basically rename many things to prove how not-British/not-French they are. So, creme caramel becomes flan, flan becomes pie, scone becomes biscuit, biscuit becomes cookie, and disgusting piss-water becomes either beer or coffee depending on colour.

>>6740667
That Looks like some premade flan. It's probably shit and tastes like medicine.

Proper homemade flan with a spoonful of dulce de leche... Pure ambrosia.

it's called puddi, and it's a meme from back in the day.

>>6740667
Flan
Most people love but I think it's disgusting. I'm biased cause every time I've tried it's been cheap shit & has the texture of what I imagine is the fat they extract in liposuction procedures

>>6740803
>>6741138

or just - a flan is a set custard. if it has caramel on the top it's a creme caramel, if that caramel is burnt onto the top and dried out it's a brulee, if the custard is very weakly set it's a crema catalana.

don't be a huge faggot. all of them are interchangeable if you understand the difference.

>>6740667

>>6741305
>natural harvest image
Bueno.

These are the Mcdonald's of the Flan pudding world. Cheap, loaded with shit that you wouldn't get in homemade and a poor replication of the real deal. They're "good" in the sense that your friend probably has never had true honest to god flan before.

Try it, OP. Remember how it tastes and the texture, and when you get the chance to try fresh homemade flan, you'll understand what I'm talking about.

>>6740803
"Flat spongy thing you put fruit and cream in/on." Wat m8
>am beaner, every woman in the family makes flan. Nothing at all like you described

>>6740803
>flat spongy thingyou put fruit and cream in/on

that sounds like ladyfingers

Filter every post that has the word, "flan" in it, and find a decent recipe for crème caramel.

It's not the same thing.

>obvious troll op image, but legitimate advice

>>6741597
>>6741604
This is what I'm talking about

>>6741753
that's??? a tart? literally what anon

>>6741822
Strawberry pie nerd

>>6741828
that's too thin to be a strawberry pie

>>6741304
A custard is a 'set' dish based on egg and a little milk. A set custard is still a custard, whether sweet (ie pannacotta) or savoury (ie sea urchin roe chawanmushi).

>don't be a huge faggot. all of them are interchangeable if you understand the difference.

Hey, fuckwit. It's clear you're an American. Culinary terms outside the USA are not 'interchangeable'. Everything has a specific name that lets people know what it is.

You dickheads want to rename stuff for no reason, go ahead. Escoffier may cry but I'm sure your benighted 'culture' knows better.

>>6741753
shortcake you fuck

>>6741753
>>6741985

>>6741985
shortcake uses poundcake, which is enormous and spongy, like in
>>6741986

>>6741753

that's a pie

>>6740667
You need to find the right kind and buying it at a store is mostly garunteed to suck. Try it out at a few places and see which slight variation you like the most. Some are spongey and some are solid

>>6741304
Crème brûlée is a mix of eggs, heavy cream, vanilla and sugar.
It's so much richier than flan and custard it's ridiculous. How can you imply flan, custard and crêe brûlée are interchangeable? Do you ever put foods in your mouth?

To settle the debate, industrial flan like OP's is probably milk+egg+sugar+gelatin or agar agar+vanilla flavoring, with light caramel syrup.
Homemade flan (we would call it flan pâtissier) is egg+milk+sugar+vanilla+flour (hence the name).
Crème brûlée, see above.
>>6740803
>A flan is a flat spongy thingyou put fruit and cream in/on.
Do you mean clafoutis? Because that's even another matter altogether.

Seriously guys stop hating on eachother, but especially stop calling others wrong when you are, yourself, wrong.

>>6742017
There is no flour in a "Flan" aka "crème caramel" and whole eggs

What you mean is "crème patissière" its complitly different ( cooked in a pot,not in a form)

"Crème brulée" is made with egg yolk only

>what is it
>filename says exactly what it is

>>6741822
if you want to know what a tart looks like, just ask your mom for one of her old pictures

>>6742160
dang we rollin with sophisticated insults

>>6740667

Flan or creme caramel is the tits!

>>6742177

I'd totally creme on her caramel flans if you know what I mean

>>6741822
>>6741985
>>6741986

>https://en.wikipedia.org/wiki/Flan
>Flan is an open pastry or sponge cake containing a sweet or savoury filling. A typical flan of this sort is round, with shortcrust pastry, usually coated with sweet syrup.

For all you inbred, gun-barrel sucking lard eaters out there

>>6740667
I think that creme caramel Is very tasty, but that creme brulee shit is so bad with the burnt sugar. The actual stuff is good, burnt sugar is just so disgusting

>>6740667
I've had pre-packed grocery store flan and it was fucking terrible

>>6740682
That's PURI not puddi

There's this Mexican bakery I go to that has a brandy flan that is out of this world with that caramel syrup flavor.

And my Peruvian neighbor is one of the greatest dessert chefs I've ever witnessed and her flan is so rich it almost has the texture of a moderately soft cheese, it's divine.

>>6741967

>A custard is a 'set' dish based on egg and a little milk. A set custard is still a custard, whether sweet (ie pannacotta) or savoury (ie sea urchin roe chawanmushi).

no it isn't, a custard can be fluid, it's just a catchall term for a liquid thickened with egg, as a flan is a catchall term for a standing, set mixture of milk and either a starch or egg. see creme anglaise. i'm not american.

>>6742017

they're interchangeably flans. they aren't the same kind of flan but they're of the same species. a miniature schnauzer isn't a doberman nut they're still fucking dogs.

pedants are ridiculous.

Have some eggs in my fridge (3 chicken, 2 duck), and a can of condensed and evaporated milk in my closet. Was thinkin bout making a flan tonight.

Have made some flans in the past, but they haven't been as smooth as I'd like.

Last time I strained the egg/milk mixture, and there was some improvement. But I still want my flan smoother.

How I get really smooth flan that won't kind of remind me of sweet scrambled eggs?

>>6742600
>>6741967
>>6741138
No matter how much you guys whine, it doesn't change the fact that burgerland didn't name it. It's a Latin American dish.

Flan is the cheapest and tastiest sweet there is.

>>6743213
No solution but I have the same problem.

All the flan I make feels way too creamy and not smooth enough.

The taste is great, but I wish I could get that professional sort of look where you can see your reflection in every slice.

>>6743213
>>6743576
Cooking temperature is to high... Around 90-95°c its perfect ... Over 100° its scrambled eggs

>>6743642
That seems like a really low temperature to cook at. All recipes I've read say 325-350 degrees fahrenheit. You mean internal temp?

>>6743756
No, you have to stay under the boiling point of water but higher then 70° C for the cooking process ... 90-95 ° is a compromise temp high vs cooking time

>>6743756
If your oven is over 100° C (boiling point) your flan is not smooth, had little bubbles in, and smell a bit like scrambled eggs

>>6742600
>>6741138
reminder that british english spelling was an attempt to imitate french, with its superfluous Us, because it was trendy to do so.
even in that do not have french origins

samuel johnson a cuck and you are, too

>>6743839
*even in those that

>>6740667
Japanese Pudding!

It's wildly popular in Japan.

g-giga puddi?!

https://www.youtube.com/watch?v=9sEI1AUFJKw

>>6743796
>>6743790
How long should it be cooked if this were the case?

>>6740667
yes

>>6743468
>It's a Latin American dish

The fuck it is, spicnigger. All that shit comes from France.

>>6743965
the small ramequins like of the picture ( 45-50g) around 1 hour .. you must check the consistence after 45-50 min

>>6740667
I can't look at this without being reminded of that Nature's Harvest shit.

>>6746963
you mean like >>6741305

>>6746990
FUCK