Reviewed: Mar. 27, 2010

I made this flan for my boyfriend a couple weeks ago. It was so simple to make--my first flan attempt. It turned out absolutely delicious, creamy and perfect. I would highly recommend this to anyone looking for an easy and impressive dessert! Yum. I'm making it again tonight. :)

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Reviewer:

emmie

Reviewed: Mar. 10, 2010

I am not an avid flan fan myself, but my BF is entranced by it; so I made this recipe for him. He LOVED it!! I had heard that flan was hard to make, but I found this recipe very easy to follow. I used a hand mixer which worked fine, but I think a blender would've provided a more velvety texture. I did not have the recommended casserole dish, so I improvised and baked the flan in my egg poacher pan from C&B. It turned out really well. I think I removed it from the pan a little early, because it was loose enough that it cracked when I served it. (I was pushed by an excited BF to try it) Very good recipe!

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Reviewer:

Sillyirish708

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

Reviewed: Mar. 3, 2010

I can't believe that anyone would give this recipe anything less than 5 stars!!! I made this in a large bread loaf pan so it required some additional cooking time (about 10 minutes). I covered the pan loosely with foil for the last 15 minutes or so to prevent burning the top. I made this twice in one day because the first one was devoured so quickly, I would give it 10 stars if I could!!! My 78 year old grandmother swears this is the best dessert she's had in her entire life!

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Reviewer:

LeftyPony

Reviewed: Feb. 21, 2010

The only reason I rated this a four is because I didnt really achieve making this recipe the right way and something always turned out wrong. If your not an experienced cooker than I would definitley plan on doing this recipe a couple of times before you plan on serving it. I learned that sugar can burn (didnt know that before; Im a novice). Dont worry about small flakes, just make sure that it turns a light brown and not too dark! The darker the more of a charcoal taste your going to have. The Flan itself was very good. I like my flan a little sweeter so I added a couple of drops of the vanilla extract. Im pretty sure its a five star recipe when done right but if your novice I would once again encourage you to do the recipe a couple of times before doing it! Tip: If you add some mint leaves and whip cream it tastes so good!

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Reviewer:

Lexie

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Spanaway, Washington, USA

Reviewed: Feb. 1, 2010

I rarely cook (unless it fits in the microwave), but I was challenged to make this for last Christmas, and it was amazingly easy and was a HUGE hit! I'm now getting requests for it!! I did three batches, one as listed, one with almond extract instead of the vanilla, and one with half/half vanilla/almond. All were VERY good!

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Reviewer:

eidylon

Reviewed: Jan. 30, 2010

it was a hit....have made it twice in less than a month...thanks :)

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Reviewer:

Namita

Reviewed: Jan. 22, 2010

It was my first time making anything related to flan and it was super easy! We were taking it to a friends for dinner so I used 6 disposable pot pie dishes to cook them in. They were a huge hit! Thank you for the wonderful recipe!

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Reviewer:

jeannie621

Reviewed: Jan. 21, 2010

This was the first time I ever made flan, and I was delighted with the way this turned out. It looked so pretty on the platter when I turned it out, and the texture was so lovely and velvety smooth. I think I could have eaten the whole thing by myself, but my mama taught me to share :)

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Reviewer:

Heather_in_VA

Cooking Level: Expert

Reviewed: Jan. 3, 2010

Very easy & tasty. Was perfect on my first ever flan. My Latino boyfriend said this was excellent and he's very discriminating. Thank you!

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Reviewer:

amor4me

Reviewed: Jan. 1, 2010

I really liked the recipe but also felt it to be incomplete. The first time I made this dish the flan wasn't yet set so I let it bake some more. An hour to be exact. It ended up burned. But I'm not one to give up, and seeing as somehow the recipe got such great reviews I gave it another try. The second time I baked it for only an hour then let in refigerate over night. In the morning it had completely set and was absolutely perfect!

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