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 M¢25  Funded By Mahalo ? |  March 04, 2009 02:15 AM

Is it possible to make flan without putting the caramelized sugar at the bottom?

Hi. I am planning to make pumpkin flan for my baby but I want to lessen the sugar. I was just wondering if there is any importance to putting caramelized sugar at the bottom other than taste? Will the flan itself stick if there is no caramelized sugar at the bottom? Thanks in advance!
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imadrid imadrid
 
 March 04, 2009 04:48 AM
In French cuisine. A "Creme Caramel" is a custard with the caramel on the bottom. While a "Creme Brulee" has a caramel on top.

Yes, you could omit the caramelized sugar on the bottom. The caramelized sugar really just a sweetener.

But you wont be able to flip to release the custard easily since it will stick. Thats why Creme Brulee are often served in ramekins.

If you really want to flip and release the caramel-less custard and minimize breakage. You can try using silicone baking pans. You can bend to release a silicone pan. Something you cant do with regular baking pans.
Source(s):
http://en.wikipedia.org/wiki/Crème_caramel
http://en.wikipedia.org/wiki/Crème_brûlée
http://housewares.about.com/od/bakewareservingware/a/siliconebasics.htm

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easyeboy easyeboy
 
March 04, 2009 02:54 AM
You can always try a sugar substitute or a natural sweetener. You could try honey.

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dliotto dliotto
 
March 04, 2009 02:06 PM
1st and foremost: Children, especially those under 1 year, should not be given honey; so I'd stay away from using that or other alternative sweeteners.
There are many custard recipes that do not require the caramelized sugar. There is an old-fashioned American recipe called a "slipped custard" that used to be used to slip into a pie crust to make a custard pie. Try baking the custard in a water bath so that cooks gently and will not stick to the pan.

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