This is fabulous flan! Better than restaurants! I solved the problem of the caramel hardening too fast. Put the pan of water in the pre-heated oven, and put the pan you will put the flan in, in the water bath. Then make the caramel and by that time the pan will be hot and the caramel will swirl just fine. I used a round corningware casserole. After the flan has cooled run a knife around the edge to facilitate unmolding. I baked mine for 1 1/2 hrs, I live at high altitude and things always take longer anyway. Bake the flan until it is well set and the knife comes out mostly clean. It continues to cook a little more after it comes out of the oven so if you bake it until the knife is completely clean it will be tough around the edges. I used my hand blender. Thank You for this wonderful recipe!

Reviewed On: May 10, 2009

Jane B

Reviewed On: Nov. 19, 2006