Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I am making flan for a dinner party this evening. The recipe indicates the flan should be baked for an hour before chilling. However, having never cooked flan before I am unsure what the flans consistency should be when it comes out of the oven. Is a little runny okay? Will the flan already be "firm," or does that happen during the chilling process?

share|improve this question
Flan has more than one meaning. Are you making a fruit tart or a creme caramel? – Peter Taylor Dec 31 '13 at 17:18
@Taylor Creme Carmel. – ahsteele Dec 31 '13 at 17:40
up vote 1 down vote accepted

It will firm up a little bit during chilling, but not much. It is certainly supposed to be firm enough to keep its shape on its own when taken out.

If you have baked creme caramel or cheesecake, then try to get it to a similar consistency as these. If you haven't, you may want to use a roast thermometer. The final temperature (assuming a traditional flan without starch or flour) should fall in the 85-90 Celsius range.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.