advice needed on preparing flan.

[yellowdogintexas]

I tried this very nice Weight Watchers flan recipe, it was good. I was wondering if the disposable foil muffin tins you buy at the supermarket would make good containers to cook smaller individual servings. I mostly ask because they are kind of thin and have those little wrinkly creases in them.

The recipe makes 8 wedges on a 9" pie plate, so I think if I doubled it I would get 12 1/2 cup flans.

all advice would be appreciated!!!

[housewolf]

1. Are you thinking about the 6-hole muffin pans?

The ones that are one piece with 6 cups/wells in it that are generally used for cupcakes or muffins?

I've never seen flan made in something like that. I think you might run into problems if you try to turn the little flan custards out to serve them. I've always seen flan made in individual separate dishes and then each separate one is turned out (upside down) onto a plate for serving.

If you need something disposable, there are little foil tart pans that might work okay. I'd probably use the small pyrex dishes (6 oz), however.

But you can always try it and see how it works.

[yellowdogintexas]

2. yes, the ones that look like they are about 3/4 cup each.

I originally was thinking how they would all fit in the pan I use to hold the hot water bath, and how convenient it would be.

See this is why I ask these things because you pointed out one thing I had not thought of: getting the individual flans onto the little serving plates. I had thought I would unmold the whole pan into one large pan or platter, and PROBABLY a nice thin pancake turner would get them from the big platter to a small saucer but you are quite right, it could be tricky as flan is pretty fragile. I just don't want it in a large piece that has to be cut up because it won't be as pretty; this is a nice dinner party that was purchased at a charity auction so I want to glam it up a bit.

I was actually looking for disposable tart pans when I found those. I did not see the disposable tart pans where I was shopping. Must do more looking about. I was trying to avoid buying the small Pyrex dishes or ramekins if possible due to storage considerations

More research is required, the dinner is at the end of July.

We are doing a tapas spread, gazpacho, sangria and flan. OUr tapas include cubes of marinated grilled pork cubes, olives and cheese, a classic Spanish Tortilla, some cold spicy shrimp, a chorizo of some sort, eggplant and roasted red pepper dip, deviled eggs, and some oven roasted potatoes with a garlic dip, a big tossed salad, seasoned almonds . I think that is everything. We have 5 couples who purchased the meal and the other couple that is co hosting so 14 in all. Lots of colorful pottery, good gossip and general good fun.

THANKS for your input, you definitely pointed out the one flaw in my cunning plan!

[hippywife]

3. instead of the foil cupcake liners

how about individual fluted tartlet pans?

http://pastryitems.com/tart_pans.htm

[Warpy]

4. I would avoid anything fluted

because flan has to be turned out onto a plate so that the caramel is on top. I can't imagine sliding a thin knife around all of the flutes in a cupcake liner and I can't imagine trying to peel it off as anything but a disaster.

[yellowdogintexas]

5. FLAN problem solved. Found in Connecticut: 6 oz Anchor Hocking bowls

suitable for custard cups, flans etc for 59 cents each and they are a pretty light blue. I bought 15 of them! That plus the 4 custard cups I already have should take care of things and I found a place to store them too. These cups sell at Target for around $1 each on average so I got a nice deal.

Now I need to make the recipe one more time using the individual dishes to get the drill down on portioning out the sugar and the custard.