He keeps out doing himself

I've been looking on Amazon and stuff like that, but I haven't seen a llanera that I'm sold on. Some of the reviews are a bit concerning lol.

Thanks!

how much water am i supposed to use? some recepies say 1 inch, i accidently filled it up the whole way😬 is that bad?

I’ve been thinking of doing a “boozy” flan with (say) flavored rum. Wonder if anyone has tried this and if you could share how it went?

I've started making flan/creme caramel, and while I think what I've made is pretty good, with really smooth texture, it's missing this "swiss-cheese" hole/bubble patterning that soaks up caramel and kinda helps the custard from feeling "too firm". (This may totally fly in the face of "good" or "proper" custard making, but I love it.)

Is there a trick to making that happen?

My small batch (2 ramekin) flan recipe is:

Ingredients:

• 1/2 cup heavy whipping cream
• 1/8 tsp kosher salt.
• 2 tbsp sugar (for the custard) + more (for the caramel)
• 1 whole egg + 1 yolk
• 1/2 tsp vanila

Cooking:

• Preheat oven to 325, boil water.
• Make the hard caramel and pour into ramekins and let solidify.
• Mix sugar, eggs, and vanilla
• Bring cream and salt to a low boil
• Slowly stream hot cream into egg mixture while whisking well.
• Pour mixture into ramekins.
• Put ramekins in a high-walled pan, and put pan in the oven.
• Pour the hot water into the pan, more than half way up the ramekin, almost up to the level of the custard in the ramekin.
• Bake for 30-40 minutes or until center of custard reaches >170°F, remove pan from oven (carefully!!!), And remove ramekins from pan.
• Let ramekins sit out until cool, then place in fridge for at least 1 hour to completely cool.