Help me not hate flan.

[OP No.7792781]

Okay, so, flan looks really good. I mean, just look at it!

But it has the mouthfeel of boogers.

Does anyone even really even like flan? If so, do you have any tips on how to eat it/where to get it? I think the last time I had flan I'm pretty sure I got it at taco bell, so that may have been the problem.

[Anonymous No.7792787]

only latino/spanish people seem to enjoy it. Find a quality cuban bakery in your area and try again. Other than that....shrug.

[Anonymous No.7792789]

In my experience, nobody likes flan who didn't grow up with it. That's just how it is.

I grew up with it and I still don't like it very much. It's alright, I guess, but I've never been much of a sweets guy anyway, and custard doesn't do it for me. Once in a while I like it, but for the most part, eh.

[Anonymous No.7792792]

fry it in lard

[Anonymous No.7792794]

Get the asian flan packs from grocery stores or asian stores and eat em cold. Also stop psyching yourself out about comparing them to boogers. Just eat the food.

[Anonymous No.7792796]

do you only dislike flan or do you dislike custard in general op?

[Anonymous No.7792797]

Just attack its elemental weakness OP

[Anonymous No.7792799]

>>7792796
it's not too dissimilar to creme brulee desu, just slightly more bitter. tastes better when cooked with a bit of brandy.

[OP No.7792800]

>>7792796
I fucking LOVE custard.

[Anonymous No.7792806]

>>7792797
these were my favorite enemy

[Anonymous No.7792861]

>>7792800
yeah I mean I dont know what to say man but I'm in a somewhat similar situation, I love custard but I can take or leave flan, dunno why the fuck you would get it at taco bell. Thats like getting a soufle at a mcdonalds

[Anonymous No.7792867]

>>7792799
I appreciate the help but I know what flan tastes like

[Anonymous No.7792875]

I only like Vietnamese flan. The Mexicans and Filipinos make shit flan.

Take smaller bites.

[Anonymous No.7792883]

>implying boogers aren't scrumptious

[Anonymous No.7792908]

>mfw an american says FLAARN near me

[Anonymous No.7792915]

>>7792781
Eat flan until you like flan.

Alternatively, eat boogers until you like flan because that's way cheaper.

[Anonymous No.7792928]

>>7792781

Flan is third-worlder creme brulee.

[Anonymous No.7793024]

>>7792928
Gross dude why the fuck is that "creme brulee" swimming in grease?

[Anonymous No.7793162]

>>7792799
>just slightly more bitter
wat

[Anonymous No.7793413]

>>7793024

Because that creme was brulee'd hours before the photograph was taken, and the dessicated burnt sugar has pulled water out of the custard below.

[Anonymous No.7793424]

>>7792781
I've tried it a few times, the texture is off putting if it doesn't have something crispy with it.

It's the same thing with pork fat/skin. My grandmother makes braised pork skin once in a while, and on its own it has a revolting texture but when it's spread on some crusty bread with some crunchy vegetables and vinegar, it's delicious.

[Anonymous No.7793439]

I have never met anyone in real life that does not like flan.
So weird that people here are put off by the texture so much.
Is this an autism thing?
My favorite mexican restaurant is famous for their flan and everyone seems to lap it up.

[Anonymous No.7793497]

>>7793439
>Is this an autism thing?

[Anonymous No.7793508]

>mouthfeel
Such a retarded fucking word.
You meant texture.

[Anonymous No.7793566]

>>7793439
> they seem to lap it up
They wouldn't be in the restaurant if they didn't like the food silly.
Of course they lap it up. They ordered it so they must like it.

[Anonymous No.7793581]

>>7793508
No, texture and mouthfeel are two different things - surprisingly this cu/ck/ got it right.. The correct, scientific name for texture of food is mouthfeel. If you disagree you are a faggot.

[Anonymous No.7793743]

>>7792781
I hate flan. It's mostly, because I hate custard, because I hate eggs. So don't feel bad OP. You're not alone.

[Anonymous No.7793759]

>>7793743
>because I hate eggs
wat

[Anonymous No.7793789]

>2 cans evaporated
>2 cans condensed
>12 eggs
>best vanilla extract
>bake until firm
>pop in fridge
Best flan ever

[OP No.7794863]

>>7793424
Hmmm... so if I spread flan on a graham cracker or something, it might be better?

[Anonymous No.7794917]

Fuck Flan!
Crème caramel!

[Anonymous No.7794924]

>>7792781
I hate flan
It has the look & consistency of fat that was just liposuctioned out of a fat girl
Custard, curd, creme brulee are all delicious to me though

[Anonymous No.7794936]

>>7793162
eggs are bitter

[Anonymous No.7795662]

>>7794924
>It has the look & consistency of fat that was just liposuctioned out of a fat girl

Weirdo.

[Anonymous No.7795669]

>>7794863
Yes, it's similar to why cream cheese cheesecakes have a graham cracker crust. Otherwise it's just a big mushy blob of sweet goo.

[Anonymous No.7795709]

>>7792799
flan is too eggy tasting to me in ways that other custards aren't, Idk

[Anonymous No.7795729]

>>7792781

Flan sucks.

Latinos, your deserts suck ass.

[Anonymous No.7795865]

Is pudim de leite what you are calling flan? Instead of getting these horrible flan mix in a box try this:

https://www.youtube.com/watch?v=1yJOQimuKuc

[Anonymous No.7795932]

Oh, wait... you said help you not hate flan?

[Anonymous No.7796044]

>>7792781
Add chocolate cake to it!!

[Anonymous No.7796053]

leche asada is the superior flan.

[Anonymous No.7796137]

My mother's Filipino recipe:

For the sauce:
1) Put 1/2 to 1 cup of white sugar in the mold and hold it over heat.

2) Caramelize that shit safely until it reaches a honey like color and viscosity.

3) Wait for the caramelized sugar to solidify and crack.

The mixture-
12 egg YOLKS, 2 cans of evap milk, 1 can of cond milk.

**Tip: do not beat eggs too hard because this causes bubbles upon the flan and that's generally not preferred**

Baking the whole thing:

1) Pour mixture into mold. Then put the mold into a bath of lukewarm water. If you put it in warm or hot water this could cook your flan, making it a flop.

**Avoid getting water from the bath into your mixture because this could also harm the flan**

2) Bake at 350 degrees F for 45 minutes to 1 hour or until firm at the middle.

Serving it-

1) Warm a knife, then go around the edge of the flan.

2) Flip the mold over a huge ass plate or whatever you serve it on with god tier finesse.

3) Wa-la you've made Leche Flan.