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What’s a gel? A gel is a delicate, quivery substance, with characteristics of a solid. It takes the protein from one whole egg or two egg yolks to gel a cup of milk, although the resulting custard is quite soft. Usually, flan recipes call for a greater proportion of eggs to milk. The milk contributes salts that are also needed for gelation to occur, along with a small amount of protein. Why do I need to strain the milk/egg mixture? Straining the mixture removes the chalazae , the cords that hold the yolk in place in the raw egg. Removing the chalazae will result in a smoother flan. Why do I need a water bath? A water bath (bain marie; baño de María) provides an even, moderate temperature. If the flan cooks too rapidly, it will look like a sponge. The proteins will have toughened, squeezing out liquid—a process known as syneresis. Eggs in general are best cooked with gentle heat. Otherwise, they become tough and rubbery. See Effects of gentle versus high heat on egg proteins. Why does adding fruit change the cooking time? Acid from the fruit lowers the time it takes the gel to set.
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