Reviewed: Dec. 25, 2008

WOW!!! I made this will all the ingredients as specified in the recipe - no substitutions. I did, however use a couple of tips from reviewers which worked out really well, those being: 1) I used a nonstick cake pan to swirl the sugar in, that way I didn't have to try to transfer the caramel to a different dish. 2)I used a hand-mixer instead of a blender, which worked perfectly well. I baked at 350 for 1 hour. When I took it out of the oven it was a golden, toasty brown but still very jiggly. I let it sit on top of the oven still in its water bath for another 15 minutes, then put it in the fridge overnight. Despite the fact that it was still very jiggly, it was perfectly set up this morning. I "had" to trim the edges a bit so I got to taste it (we're bringing it to a Christmas dinner tonight) and it was OUT OF THIS WORLD! The taste is incredible, the texture creamy and perfect...I can hardly wait for tonight!

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Reviewed: Dec. 23, 2008

great recipes! It works great

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11214

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Reviewed: Dec. 16, 2008

I made this last week with my 15 year old son for a Spanish project. I had it recalculate to serve 20. It made SO MUCH! I ended up with two casseroles full so I sent one with him and I took one to work. He made a 100% and I am making another batch tonight for our work party tomorrow. Everyone LOVES it!

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Joy

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Reviewed: Dec. 3, 2008

Made this for my brother's birthday and he not only had two enormous pieces, he ate it for breakfast the following day, and then again for dessert. The top browned quicker than I liked, so I took it out before it was completely set and let it continue cooking in the water bath. The texture was perfect. A tip about the sugar, though--make sure there aren't lumps before you start cooking it! I had a few lumps left when I baked it. It still came out well, but if you're a perfectionist be warned that lumps don't melt! And don't be worried that it will stick to the pan. Mine came right out with just a slap on the bottom, no breaking or sticking.

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oceadic

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

great flan... Try making flan as instructed adding a dark chocolate cake mix. mixed as box instructions and spread on top of flan then bake. chill for 2 hours. yummmy its light and the two flavors go so good together. I made the flan with cake in 2 round pans.. invert pans on serving plate.

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MTcookiejar

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

Excellent flan recipe and super simple to boot!

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Kristie

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Sep. 14, 2008

Yum! Everyone (8 people) all loved it! It is creamy and slightly creme brulee-ish. It is not as sweet as traditional Cuban flan but is still plenty sweet. As for it turning brown as some previous reviewers mentioned, that is normal. When you turn it out onto a plate that becomes the bottom no one sees anyhow. Also, when you take it our of the oven it is a very soft set which is also normal. It firms up considerably once completely cool which takes several hours (at least 5 or 6) in the refrigerator.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Sep. 2, 2008

I am pretty impatient so melting the sugar correctly was really difficult. When I did get it right though, the recipe was delicious. I poured them into little bakers cups and they were perfectly sized little flans.

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Snoopy

Cooking Level: Beginning

Home Town: Cary, North Carolina, USA

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 12, 2008

have made this probably 3 times. Its a big hit every time. I usually make a huge batch and it takes a lot longer to set in the oven. Other than that, it's perfect.

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bjones

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Reviewed: Jul. 27, 2008

Amazingly good and amazingly easy. Friends and family keep asking for it to the point I had to try and make it lower fat if we were going to keep eating it! I have successfully made it using whole milk in place of the cream (i.e. 3 c of whole milk)and didn't really notice a huge difference. I will continue doing it this way from now one and not feel as guilty! :)

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Jul. 19, 2008

My first attempt at flan, and I think it turned out pretty well! Very yummy, we had left overs and gobbled them up over the next couple days.

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 15, 2008

My husband is half Cuban and said that as far as taste and texture goes, this is as good as he remembers from his Grandfather or Abuela. I, too, really liked the taste and texture. It was very smooth and creamy and was the best flan I've had by far. The issue that I had though was with the directions being incomplete. The recipe didn't indicate at what point or how you got the flan onto another dish or if it should be cooled first. And when I poured the hot sugar into a cold dish it quickly became hard and stuck in the bottom of the pan. So I would follow the advice of another reviewer and carmelize the sugar in the pan you plan to use or make sure you're swirling the dish you're baking it in while you're pouring the sugar. After you cook it let it cool completely before you transfer it to a serving plate. Which you can do by putting your serving plate on top of the cooking dish and then turn it over. Maybe those instructions aren't there because it is assumed that everyone knows that but I'm sure there are some that don't. Having said that, the instructions for carmelizing the sugar were very helpful and I didn't have a bit of problem with that. I would give this recipe 5 stars for taste and 3 stars for incomplete instructions.

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buttongirl

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Jun. 13, 2008

The BEST flan, and so easy to make!

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iluvstringbeens

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Reviewed: Jun. 9, 2008

This recipe deserves a 5 star. It wasn't overwhelmingly sweet, the texture was perfect, and the flan looked very appetizing. With this recipe I won't have to buy my flan anymore. Thanks for the recipe!

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COOKINGSTUDENT

Cooking Level: Beginning

Living In: Campbell, California, USA

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Reviewed: Apr. 11, 2008

This is an excellent recipe for flan! I made it a couple times and it turns out well. I did encounter a problem in the first batch. Try really hard not to stir the white sugar, it does turn to rock hard candy. The next time I made it I used a small nonstick frying pan and cooked it very slowly just until it melted. It pretty much turns a nice dark brown color. I was using my gas stove. It's easier to control heat with the gas stove. On the second batch, I used half and half instead of the heavy cream. There was no difference in taste. Next time I might try half milk then half and half. Just to cut fat and calories. Just a suggestion. Great recipe though!!!

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Wendy

Cooking Level: Expert

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Reviewed: Mar. 29, 2008

I made this yesterday and it was delicious. It was my first attempt aat flan and I was little nervous because I was making it for some Argentians who always talk about flan. I dunno if the flavor was authentic but there was not a drop left! I couldn't believe how easy it was!

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Marissa

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Reviewed: Feb. 22, 2008

I have another recipe I normally use for flan, but didn't want to use all canned ingredients because I had some cream to use up. I tried this recipe and we really liked it. Based on the reviews and by comparing to my normal recipe I changed a few things. I only carmelized 1/3 cup sugar and used 6 eggs instead of 5 because I needed to use up some eggs. I used my immersion blender to mix it up - easier cleanup. I also find it easiest to carmelize the sugar in my baking pan - saves dishes and eliminates the problem of it hardening up too fast. Just sprinkle the sugar all over the bottom of your baking pan and place pan on stovetop over the lowest heat setting. As pan heats, sugar will melt and using hot pads you can tilt pan until it is all melted and a nice brown. Remove pan and set aside to cool as you mix other ingredients. I wouldn't use a glass dish for this because if your dish is still too hot, when you add the cold or cool ingredients, your dish may crack. I always use an 8 or 9 inch steel or aluminum cake pan and set it in a 10 inch cake pan for the water bath. One more thing...mine wasn't done in 50 minutes, so I loosely placed a piece of tinfoil over the pans, slightly tented and cooked an additional 20 minutes until my knife came out clean after inserting in the middle. If you like flan, you will like this recipe. Very yummy!!

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sspan

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Reviewed: Jan. 19, 2008

I always wanna bake a flan but never had a good recipe, this one is easy and th flan was excelent..thanks

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hefziba

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 2, 2007

This flan had great texture. Came out beautiful. Taste was smooth and not too sweet! Way better than any I have had out.

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annzhanz

Cooking Level: Intermediate

Living In: Hudson, Ohio, USA

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Reviewed: Oct. 26, 2007

The flavors of this recipe were great, but mine didn't quite set right. It turned out a little bit runny, but still tasted wonderful. I will try this recipe again and hopefully it won't be as runny next time.

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ljw656s

Cooking Level: Beginning

Living In: Saint Louis, Missouri, USA

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