I think it's best to make it in a glass pan 9 x 13 depending on the size you make. You can also use the smaller square pan if you make less. The oven mitts from blind mice mart are the very best and they are waterproof. The new ones have individual fingers so you can grab things easily and feel through them. Lift it out of the water separately out of the oven. You can then just turn off the oven and wait till the water cools to remove the pan of water
*smile* Regina Marie Sent from my iPhone > On Jul 30, 2017, at 10:48 PM, Claudia Del Real via Cookinginthedark > <[email protected]> wrote: > > Hi, I made a flan this evening, and had a few questions. Have any of you > caramelize sugar before, and if so, how did you do it, without running your > hands, while trying to get the sugar to caramelize on the stove? Also, what > kind of dish did you make your flight on in? Are used a loaf pan, to pour the > custard into, but I'm wondering what other day she would be more > aesthetically pleasing, if I wanted to take the dish somewhere? I also had to > place the dish into a water bath, which is a little scary for me, > particularly when taking out the dish. Of course, I use oven mitts, but > putting a dish inside another hot dish in the oven does scare me so much. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
