Reviewed: Jul. 22, 2007

Wonderful texture and taste. The caramel did not set but that could be because I used the oven and not the stove top. As others I baked at 350º for 60 min. I did not have cookware that would fit well enough for a stove-top method. UPDATE: After typing in flan in "Tips & Advice" I see that my mistake was not cooking my sugar mixture long enough on the stove. I only cooked to amber and should have let it go to brown.

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Reviewer:

Marie C.

Cooking Level: Expert

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Reviewed: Jun. 23, 2007

My mexican husband loved this so much he took it to work to show off. Steaming it in the oven is not at all the same. you get a browned and over cooked flan. I took a pie pan with handles from pyrex and placed it in my very large skillet with handles handing over and place the lid on. the lid made the condensation go back in pan and not in my flan. plus you can see when it is done with our loosinf a tone of heat in the process. OH so creamy.

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Reviewer:

JODILHERNANDEZ

Cooking Level: Expert

Living In: Napa, California, USA

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Reviewed: Jun. 7, 2007

Made this for a family get together and everyone loved it. My mother said it was even better than her favorite restaurant's flan, which is very good. It's extremely creamy, and a little on the rich side. I can't wait to experiment with flavors on this recipe. I baked it in the oven, in a pan of water and covered in tin foil on 350 like other reviewer suggested, worked perfectly. It's like baking a cheesecake in that sense. Extremely easy to make and the results couldn't be better. Will make this many many times. Only issue I had was spreading the caramel over the bottom of the pan but that's probably just my lack of experience with caramel! :o) A must try recipe!

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Reviewer:

sweetpea

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Reviewed: May 28, 2007

I liked the idea of making the flan in the bundt cake pan, it made a pretty presentation, I did overcook it a little so it turned a little too brown, see photo. But, it still had a good flavor and was completely gone at the potluck I took it to. The brown sugar in the bottom did not all come out with the flan when I inverted it, so much of it was still had stuck to the inside of the pan. Very difficult to clean (my husband can attest to it.) I did steam the flan in the oven. If I make it again, I will use a different carmel sauce.

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Reviewer:

Lemmonsgirl

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Apr. 19, 2007

This was super easy to make and it came out perfect. I did not steam it though (sounded too dangerous). I just put it in a larger pan of boiling water and baked in the oven just like the other reviewer. Made it for Easter (had a ton of eggs on hand), everyone loved it!

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Reviewer:

Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 27, 2007

This flan is delicious and looks like the kind I order at the Restaurant. I tried many different recipes before I ran into this one, and I have to say the secret to getting that perfect taste and texture is using the egg yolks instead of the whole egg. I placed the filled casserole dish into a larger pan and put water halfway into that pan and baked in a pre-heated oven @350 for 1 hour. Cover the casserole that has the flan with foil paper while in the oven.I need to try to simmer in the stove like the recipes says, either way this is a very easy and wonderful recipe.

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