The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 4, 2009
This was pretty good. I really liked the caramel made from brown sugar instead of white. I baked my in the oven in a water bath like other reviewers. I think 60 minutes was just a bit too long. Next time I will check it at 50-55 min.
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Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 3, 2009
This was wonderful! My guests loved it and so did I and it was very easy to do. I followed the recipe exactly and it turned out perfectly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 29, 2009
Okay, my flan after 2.5hrs, is just now set...dissapointing. I think I will just use a water bath in the oven for now on. BUT, the texture is perfect. I think it's due to the egg yolks being used without any whites. I will use this recipe for the custard part, but make traditional caramel with white sugar (no butter, that can make it taste too sweet), and bake in oven in the future.
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Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 27, 2009
This is almost exactly the way my mom's family would make flan when she was growing up! We call it Leche Flan in the Philippines, and usually 1 teaspoon of vanilla extract is added. No big deal though, I just added that and steamed it as the recipe says. I used a large pot that would hold the pie plate and filled it with boiling water about halfway up. The flan was fabulous. Rich and creamy...everything a flan should be!
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Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA
Living In: Camarillo, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 9, 2009
Tired this recipe on the oven; turned out very good, not as sweet as some others claim, just right! Not the best Flan I've tasted but it was my first one I've baked. Very good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 26, 2009
This is most like my Tia's recipe from Uruguay except she uses 2 cans of evaporated milk and 2 cans of condensed milk and 1 tbs of vanilla. She also pours the mixture through a wire mesh sieve into the the caramelized baking dish. Also it can easily be converted to a Baked Flan by baking in a 350 degree preheated oven for 55-60 minutes placed in a larger pan filled with 1 in of hot water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 27, 2009
After making angel food cake that had 12 egg whites. I had to come up with a recipe that called for egg yolks. I Found this recipe. It was so good my sister loved it and can't till next time I make it!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 16, 2009
This was delicious and easy. It cooked perfectly in 60 minutes. It was a big hit at my friend's birthday party.
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Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 19, 2009
I made this by the steam/stove method. I did not feel comfortable sticking the dish in the pot because I was afraid it would fall in, so I put it on top of a rack on top of the pot and covered with tin foil. This worked, but took about 2xs as long. I actually have to agree with the user who said it tastes like thick condensed milk. You barely get a taste of the egg/custard it is just very sweet, although it has a great texture. This is my first flan so I will have to search for another recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 30, 2008
A really wonderful recipe. I found that I did have a pie pan with handles and it fit perfectly in our stockpot and the clear lid of the stockpot made a perfect lid for the pie pan, so I steamed mine. I am at sea level so I expected to cook mine for 70 minutes at the most but cooking time was much closer to 2 hours.
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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 27, 2008
DELICIOSO! I've made lots of flans in my life but this was the creamiest recipe. I loved the texture and sweetness, GRACIAS!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 20, 2008
I made some with almond extract and some with vanilla. The almond ones were pretty good, but I felt like they were missing something. Serving it with strawberries or something probably would have helped.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 23, 2008
It's waaaaaayyyyy too sweet, it's like eating solidified condensed milk, and heavy. If you are looking for the velvety, pleasant tasting Flan, this recipe it's NOT it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 15, 2008
MY HUSBAND IS FROM MEXICO, AND HE LOVES FLAN. I WAS WORRIED THAT THIS WOULDN'T TURN OUT VERY GOOD. (I'VE NEVER MADE IT BEFORE) BUT IT WAS PERFECT. AND IT TASTED LIKE REAL MEXICAN FLAN. SIMPLE, RICH, AND A REAL TREAT!
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Cooking Level: Expert

Home Town: Coopersville, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 24, 2008
very good, had trouble keeping the steam out of the flan, but it still turned out great! will be making again
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Cooking Level: Intermediate

Home Town: Morrison, Oklahoma, USA
Living In: Agra, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 7, 2008
Very good even if it took longer to make than suggested. I did steam it over a pot of boiling water and covered it with tin foil tightly. took it to a church cinco de mayo potluck and it disappeared quickly. LOL would suggest making angel food cake when you make this to use the egg whites. I hate to waste.
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Cooking Level: Expert

Home Town: La Crescenta, California, USA
Living In: Newton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 7, 2008
This was wonderful! I did a warm water bath rather than steaming it....60 minutes at 350 in the oven and it was perfect! Not the least bit overcooked and sooooo creamy and delicious! Not a bit of it was left over after dinner. We served it warm and it was divine! Thanks for sharing such an easy and yummy recipe! We'll definitely be making it again and again!
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Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 4, 2008
Really nice. I did it in 6 ramekins - 50 minutes in a water bath in the oven does the trick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 29, 2008
This is a woundeful recipe.First time that I am doing flan. My kids and husband loved it. Thanks for sharing this with all of us.
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Cooking Level: Intermediate

Home Town: Lincoln Park, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 9, 2008
This flan was better than the one at our local Mexican restaurant! My family loved it, and my husband thought it took all day to make - little did he know! I did do the simmering, and it worked like a charm. I have one of those "simmer" burners on my stove, and now I finally have a reason to use it, it kept the water bubbling perfectly. Thanks for a GREAT recipe!
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