So quick, so easy and SO GOOD!!! Just a few notes, I used evaporated milk instead of whole milk just because that's what I had on hand. Worked out just fine. Make the cream mixture first then set it aside to make the caramel, that way the carmel doesn't have enough time to set up hard before you pour the cream over it. I used a plain wire whisk to beat the cream mixture so it took some work but turned out perfect. I put a large loaf pan in the bain-marie and put it in the oven while it was preheating so the pan was nice and warm when I took it out to add the carmel and cream. Baked for and hour and a half. I read it over on the Mexico International page on this site that a woman there turns her flan out as soon as she can comfortably hand the pan so that's what I did. I removed the loaf pan from the bain-maire and let it cool for about 10 mins on a wire rack, ran a small knife around the edges and inverted onto a platter. Turned out perfect without a single drop of carmel left in the loaf pan, a creamy carmelized top on the flan and a beautiful little puddle of carmel all the way around the flan!
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