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Pegeen is a trusted home cook.

added over 3 years ago

Sounds like a delicious desert.

I've never had a success with uncurdling flan or other milk-based desserts. As far as I know, you can't uncurdle milk.

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Nancy Harmon Jenkins

Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.

added over 3 years ago

As a matter of fact, I was just reading yesterday about what to do with curdled creme anglaise which is very close to flan. The suggestion was to turn it into a bread pudding, using cake instead of bread--sort of like an English trifle. The cake will absorb the curds so no one will ever know the difference. I haven't tried it, but it seems to me worth an experiment.

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added over 3 years ago

I had two other successful flan batches to take my mind off my failure, so chucked it is, but thank youall. the trifle sounds like a good use for the curdled flan, layered with cake etc., but not the bread pudding because you wouldn't weant the flan to get baked twice, and you would need a fresh custard baked in the bread pudding , to act as a binder for the bread pudding et al.

btw, after the fact, i found this terrific flan lesson. I recommend it to anyone considering making flan:

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