unpanning the flan
I have just made a flan and want to serve for dinner in two hours. Do I have to chill before removing from pan? All the recipes say chill before serving . Mine is set up well and I prefer it to be warm or room temp.
I normally chill it because it'll fall apart if you do it too early and the sauce is generally too runny if still warm. This is why I started making flan in individual ramekins...cooled much faster and didn't have that problem any longer.
I normally make flan in the morning, stick it in the fridge, and it's ready to unmold for dessert after dinner.