Yep, this is the original recipe my family has used forever. The only thing is that when making the caramel, I also add 1/4 cup of water to the sugar and make sure that I keep the sides of the pan moist by dipping a brush into a bit of water avoiding the crystalization of the sugar and the evaporization of it. You'll also get a lot of caramel this way. And the covering isn't really necessary. I've been making flan this way for 20 years. It is so creamy and EVERYONE loves it!!!
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