Overall, the flavor and texture of this recipe were excellent. I made it for a luncheon at work, and it was very popular. This was my first time making flan, and it took me a good 30 minutes to get the sugar melted and get everything assembled. I had some clumps of sugar that did not want to incorporate into the caramel sauce, and I was afraid of overcooking it, so I gently broke them up with a fork and they melted right in. I substituted coconut milk for the 1/2 cup of regular milk, and added 1 tsp. of Mexican vanilla. Next time I will probably leave out the 1/2 cup of sugar. A useful bit of information would be the proper size of the baking dish. I used a 2.5 quart 8" diameter Corningware dish, and I think it was too small. I had to bake it an extra 20 minutes to get the flan to set. I think the extra cooking time caused some problems with the caramel. When I turned it out the next morning, there was still a lot of the caramel stuck to the bottom of the dish, and it was hard like candy. Fortunately, there was just enough liquid caramel to salvage the flan.

Reviewed On: Apr. 9, 2009

Yummy! This recipe makes a whole bunch of fluffy, tender pancakes. I made just two small changes: I substituted vegetable oil for the melted butter (because I was out of butter), and increased the sugar to 1/4 cup. This recipe fed three people until they were about to burst, and still had about 12 pancakes left. They were very quick and easy to make - no one should ever have to use a mix once they have this recipe.

Reviewed On: Sep. 11, 2005

Yummy! So far I have served this with red chicken curry and baked fish. It smells so good when it's cooking, and it really compliments a good Thai or other Asian dish. For you folks who cook on a powerful gas cooktop, be careful of the temperature at which you simmer the rice. You could end up with some overcooked crispies on the bottom.

Reviewed On: Aug. 19, 2005