Flan Texture Problem

[who_]

Hi y’all, I’ve been having some trouble lately with getting a consistent texture throughout my flan.

Here’s my current recipe:
3 eggs (whole)
1 1/2 c milk/cream/dairy
1/3 c sugar
Vanilla
+ caramel

I’ve tried full half and half, but found it to not be quite as creamy as I would like

Tried 3/4 each heavy cream and half and half: bottom half of flan was nice and creamy but the top was the same consistency as the full h&h (could sorta see the split between the two textures once cut through)

Tried full heavy cream: texture even but was fairly heavy

I’m trying to not change the eggs (so that there’s no leftover yolk/whites) but I can’t seem to get a consistent texture throughout but keep the kind of lightness from cream + h&h.

Any thoughts?

 

[Mona]

Hey there! Flan texture can be tricky, but you're definitely on the right track experimenting with different dairy combinations. Have you tried using a blend of heavy cream and whole milk? It might give you that creamy richness you're looking for without being too heavy. Also, make sure you're tempering the eggs with some of the hot dairy mixture before combining everything to prevent scrambling. Good luck! Can't wait to hear how it goes.