how the fuck do i make good creme caramel?

>>8542369
Make caramel. Pour in ramekin and let set. Mix yolks and milk. Pour over caramel in ramekin. Bake in bain-marie, cool and let sit refrigerated for a day. Cut along the edges of ramekin, turn upside down, jiggle it to break the vacuum and let beautiful creme caramel dazzle guests.

Was that so hard, anon?

>>8542400
wait, only yolks?

my mom used to put whole eggs iirc

>>8542407
I've used the alton brown recipe a few times. just using ice cream topping instead of making caramel

that one uses three whole eggs and three three yolks. and half and half

>>8542369
Always use high quality eggs. LQ eggs makes the flan taste eggy as fuck. Even the vanilla essence won't help that much.

>>8543404
>LQ eggs makes the flan taste eggy as fuck
Not OP, but That must be my problem.
I used a hot tap water bath, covered with High temp syran and aluminum foil. I even temped it to make sure it was at the right "custard temp" and not overcooked but it still had an cooked egg taste/texture.

>>8542400
it was anon, you lost me at bain-anamarie. I also do not know what a ramekin is.

File: 1486022833160.jpg (62KB, 447x686px) Image search: [Google]

62KB, 447x686px

>>8543417
You fucking moron.

>>8545258
All things recommended by chefs with restaurants that can cook better than you. I guess I just don't like flan.

>>8545270
>cooking your flan in the liquid eggs that is tapwater
>HURRDURR FLAN TASTES EGGY WAT DO

File: 0d02daa070c69157e6f830a3a4e995ca0aa6f964.jpg (31KB, 540x385px) Image search: [Google]

31KB, 540x385px

>>8545282
Oh I see; English as a second language.

Educate yourself on the ban maire