Reviewed: Sep. 20, 2007

This is a great and easy recipe. It does taste delicious. I will put my version recipe for flan as soon as possible.

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Joanna.01

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Reviewed: Sep. 17, 2007

I think it's little bit too sweet, thick, and weird taste, not like what i was imagine. i don't know maybe i made some mistake. maybe i should stir the egg first and than put the other ingredients. I bake for 50-60 minutes like what the recipe said and the top getting brown

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lie_bing

Cooking Level: Beginning

Home Town: Surabaya, Jawa Timur, Indonesia

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Reviewed: Sep. 15, 2007

This recipe sounded too easy to be true, but it came out perfect. Instead of one large flan, I baked mine in individual soup ramikins in a water bath and covered them while cooking and they were the creamiest flan I have ever tated and my guests agreed!

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Teri Hixson

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Reviewed: Sep. 9, 2007

this flan turns out really creamy. i prefer my flan that way. i don't care for the other recipes that call for cream cheese.

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brizzle

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Reviewed: Jul. 22, 2007

Wonderful! Great tips on getting the sugar to caramelize!

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ZEPHYROS

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Reviewed: Jul. 10, 2007

I am a novice cook at best...this recipe is easy and it turned out perfect.

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IMCDONA

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Reviewed: Jun. 21, 2007

wasn't really crazy about it, I used half and half thinking it would turn out great, for one the custards wasn't as sweet as I would like it, and it's not very creamy, next time I will use heavy whipping cream, maybe this would have made the difference...but my caramel was exquisite...

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VIRGINIA J.

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Reviewed: Jun. 12, 2007

This turned out just perfect! (at least, the second time...first time, the pyrex dish the flan was cooking in exploded in the oven! what is THAT about??) anyway, my sweetie was SO proud of himself for making this himself and got rave reviews from the family...thanks!!

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Sarah W

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Reviewed: May 11, 2007

This recipe was easy to follow, though instead of a blender I used an electric beater and a mixing bowl. The caramel was perfect, didn't burn at all like I was afraid it might. Texture was wonderfully creamy, though the condensed milk made it a tad too sweet for my liking. However, my mom found it perfect; she kept saying how good it tasted with each bite! I will definitely make this again and again!

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Rachel T

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: May 6, 2007

I made this recipe for an ethnic dinner club that we belong to. It was a tremendous success! It was easy to make and tastes great. If you are looking to make a Mexican dessert, make this one.

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Connie S

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Reviewed: May 5, 2007

You will love this recipe if you're fond of sweet custardy desserts. I made 2, one to bring to class and one to eat at home! It makes a great Cinco de Mayo food!

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Alyssa

Cooking Level: Expert

Living In: Christiansburg, Virginia, USA

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Reviewed: Apr. 10, 2007

This recipe was very good and simple to prepare. Here's 2 suggestions - don't make this in a blender or you'll have to do it in 2 batches. I used my Kitchen Aid mixer and it worked well. I beat the eggs first, then added the remaining ingredients and beat it on speed 5 (medium) for about 2 min. Also, remove it from the water bath immediately upon taking it out of the oven or it will overcook while you think it is cooling.

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Paula

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Reviewed: Apr. 9, 2007

I had never made flan before, but a co-worker asked me to try my hand at it for a farewell party for a fellow co-worker leaving to work in Mexico. This was amazing! It was the talk of the meal. And it was so easy. We found it nice and light, just enough sweetness to it and yummy. This one's a keeper!

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Dani

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Altadena, California, USA

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Reviewed: Apr. 8, 2007

it came out pretty well since this this was my first attempt at making flan. my flan didnt come out as creamy as expected. i dont know if i baked it for too long. i was wondering if anyone knows, how to check whhther the flan is done or not

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sweettooth

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Reviewed: Mar. 25, 2007

This turned out great. Instead of 2 cups heavy cream and 1 cup milk, I used 1&1/2 cup evaporated milk and 1&1/2 cup 2% milk. I also only had 1 tsp vanilla...it still turned out perfectly fine. I omitted the caramelization of sugar step and just used store-bought caramel and used that as a topping/glaze. Took to a party...it was received well.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 6, 2007

It was very sweet and smooth. I just used the typical electric mixer in the bowl. It worked fine. I thought the caramelized sugar would spread a little by tilting the dish after pouring it, but it did not at all. So, you really swill slowly to cover the entire plate evenly. It made the surface to be a little bumpy because I had it so unevenly. I baked in 13 inches tart dish, and it fitted perfectly, but I think I would try baking it in something a little deeper next time. Excellent recipe. ************* I've tried less sweet version by adding one more egg, 1/2 each cup of Heavy Crean and Milk. I liked this better. And, this still fit to my same 13 inch tart dish...

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PUMPKINBIRD

Cooking Level: Expert

Home Town: Sapporo, Hokkaido, Japan

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 21, 2006

wow this one is perfect... weve been looking for the perfect recipe for so long...now weve found it... is really creamy and tasty... thanks

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Rose Rejano

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Reviewed: Aug. 19, 2006

This was very sweet and tasted great, but the texture was kinda strange, like baked scrambled eggs. It wasn't as thick I was hoping it would be. It all fell apart when I dished it up. I don't know if I did something wrong or not. My husband doesn't like flan and he said he liked it much better than the mix I've used, in the boxes. All in all I would make this again, maybe reducing the milk a little or using a thicker milk. This was a good recipe though, I'm sure other people's probably came out better, and I just did something to it without knowing it!

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