This was a great recipe! I loved the flavor! And the egg didn't overpower the taste of the flan. It was actually a very easy recipe to follow. We were so eager to try it as soon as it came out of the oven, but we waited overnight for it to cool in the fridge. One note: I ended up putting the flan to bake more towards the higher oven rack, and when the 60 minutes were up, the flan didn't seem to have cooked thoroughly so my mother suggested we try moving it more towards the bottom of the oven. We actually "really" ended up cooking it another 60 minutes for a total of 2 hours completely. I was kind of afraid it would burn, but It did not. The results were amazing. I also did not have a round 10 inch pan available, so we ended putting the batter in a 9x13 inch glass pyrex. When we poured in the caramel it only covered the middle and it cooled to quickly before we could evenly spread it throughout the entire pan. But it actually ended up distributing evenly by itself while it baked and the whole flan was glazed at the end. So delicious! We will be making this flan forever!!!

Reviewed On: May 5, 2009

These cookies were delicious and they smelled so good while baking! They are not quite Mrs. Fields sugar cookies, but they are just as good. The second time I made them I added 1/4 teaspoon of cinnamon and 1/4 cup more of sugar to the mix and they also turned out fantastic. I suggest you try them first as the original recipe so that you can customize them to your own liking the second time around.

Reviewed On: Apr. 15, 2009