I'm making flan and the recipe I have is supposed to be made in a 9 inch round pan but I could only get a 12 inch pan so how can I fix the ingredients to suit the new pan? The ingredients are: 3/4 cup of granulated sugar, 1 can of evaporated milk (12 oz.), 1 1/2 cups whole milk, 4 large eggs, 1 teaspoon vanilla extract
Wondering if what's possible?
Your best bet is to increase all ingredients equally even more than you probably need (better to have more than less, because you can always pour the extra in single portion flan molds)Try do everything 1 and 1/2 times: 1 cup + 2 tablespoons of sugar 1 + 1/2 can of evaporated milk (18 oz total) 2 + 1/4 cups milk 6 large eggs 1 + 1/2 teaspoons vanilla By the way, everyone is free to eeat what they prefer, but as a vegan cook, may I suggest this recipe instead? It's a delicious vegan twist on a classic dessert - a Sweet Potato Souffle Filling 5 -6 medium sweet potatoes, baked, peeled and mashed (preferably ruby) 1 (8 ounce) package firm silken tofu 8 ounces tofutti better-than-cream-cheese (1 container) 1 cup brown sugar 2 tablespoons soy margarine, melted 1 tablespoon cornstarch 2 tablespoons pumpkin pie spice (or to taste) 1 tablespoon pure vanilla extract Crumble topping 3/4 cup flour 1 cup brown sugar 6 tablespoons soy margarine 1 cup pecans, chopped Directions:Prep Time: 15 mins Total Time: 1 hr For filling, combine sweet potatoes and silken tofu in blender/food processor and blend until smoothAdd rest of filling ingredients and blend until smoothPour filling into 8x13 greased baking dishFor topping, in a separate bowl combine flour and brown sugarCut in soy margarine with a pastry blender/fork until reaches crumbly consistencyAdd pecans to crumbleSprinkle topping over fillingBake at 350 degrees for about 35-45 minutes (if topping starts to get too dark, cover with aluminum foil)Let cool to room temperature for best consistency.
