The thicker the custard the less it will sink. Like, when I'm doing vanilla panna cotta which is pretty runny! I do wait the cream to actually start cool down and thicken before putting in the molds. You could flavor your sugar with the empty pods bury the pods in s container of sugar and leave for a few days but I think some people prefer the seeds to show so as to inform the guests that they are savvy to using real vanilla!
Perhaps if you think people will be so repelled by your flan that they will leave the dinner table without eating it, you might want to reduce the number of seeds you put in each custard so they are not so noticeable? Or maybe add the vanilla seeds to the caramel where, if they congregate in a particular spot, you could fix that problem by moving them around with tweezers into a pleasing arrangement and use just a bit of vanilla extract in the flan.
Looks fine to me. I would put away the magnifying glass if I were you. I would personally not bother to try to thicken anything like that merely to distribute the seeds in the way you suggest you would like to so I cannot tell you how to thicken your custard to make it work - and that might create a whole host of other problems and concerns for you anyway - but, the general principle that Lia outlined is correct - if a mixture is thicker small items within that mixture will generally suspend better within it.
In the case of fruitcakes, one also coats heavier things like raisins and fruit in a bit of flour so they won't cling to each other and will 'float' better. I have yet to find a way that does what you are looking to accomplish.
I also agree it presents horribly. This was the first picture that came up when I hit google images. I've not done this for dessert custards, but I have for savory ones, e. What I do is cook the base mixture in a bain marie until thickened, then add the other ingredients, pour into a baking dish and cook in the oven until set firm. Split open the vanilla pods and scrape the seeds into the pan with a sharp knife.
Heat gently to a slow simmer, stirring occasionally to ensure the cream is not catching on the bottom of the pan. Let it bubble for around five minutes, keeping the temperature low to stop it from boiling. Remove from the hob. Drain the gelatine, squeeze out any excess water and add the softened leaves it to the cream. Stir well. This stage sounds fiddly but will stop all the vanilla seeds from sinking to the bottom. Half fill one large metal bowl with iced water and then sit a second metal bowl on top metal is good for conducting heat.
Add the cream mixture and gently stir. The idea is the ice and water in the bowl below cool the panna cotta so that it begins to thicken, thus holding the vanilla seeds in suspension. When the cream is at the desired thickness, take it off the iced water and place in the fridge to finish setting. Or they will just fall before it sets. Otherwise you can try to crush the seeds into fine particles that will suspend in thinner liquids.
Add a comment. Active Oldest Votes. Improve this answer. Doug Doug 4, 1 1 gold badge 15 15 silver badges 28 28 bronze badges. Ah, I think I may have at times thought of something along those lines, and it does make a lot of sense. How long does it usually take to achieve the 'right' viscosity by cooking over a bain-marie? Birds custard consistency :- — Doug. I believe this will work with creme brulee too :.
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