Reviewed: Jan. 10, 2012

This is a recipe that we in Srilanka call Caramel pudding.. It is very popular and is a fall back quick and easy pudding that we use very often. That recipe uses water in place of the milk and less sugar for the sauce. I tried this recipe as is and Im comparing it to that. I love the firmer custard texture and the thicker caramel sauce that forms here. Its great warm or cold and I always unmould so the sauce drips down the sides. Somehow, I find that the sauce increases as it chills, so if I unmould straight from the steamer (which I use in place of oven. same cooking time) I have less sauce. If I refrigerate overnight then turn out, more sauce. Anyway, this is so much better than the traditional I grew up with.. My friends agree too.. They've all asked me for the recipe.. :) Who would have thought just milk in place of water would make such a big difference!

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Reviewer:

Cuppycake

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Cooking Level: Intermediate

Home Town: Colombo, Western, Sri Lanka

Reviewed: Jan. 4, 2012

This has turned out to be the best flan my husband and I have ever eaten. that's saying a lot, as we lived for 30+ years in Norther California - land of Mexican food and Gourmet foods!!

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4 users found this review helpful

Reviewer:

Brat

Cooking Level: Intermediate

Home Town: Gladwin, Michigan, USA

Reviewed: Sep. 25, 2011

The caramel took a lot longer then 10 minutes but was well worth the wait.

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Reviewer:

Christine928

Reviewed: Jul. 18, 2011

Made this on the spur of the moment. I lived in Brazil and love their food. I was always afraid to make this but it turned out to be relatively easy and came out fantastic!!!

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2 users found this review helpful

Reviewer:

Claire

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Flanders, New Jersey, USA

Reviewed: Jun. 16, 2011

There is a much easier recipe...My husband is brasilian and his mother has been making this recipe for 70 years...Take a metal bundt pan place 1 cup of sugar.. We use more for extra syrup...Place on stove.. Heating sugar to a syrup...stirring aprox...15 minutes...swirl syrup in bundt pan covering sides...place in a glass pan of water... about half way up your bundt.. Place in a blender 12 eggs...3 cans condensed milk 14oz...3 cans of milk...(using your condensed cans)blend for 5 minutes..pour into bundt pan..Bake for 90minutes... on 400 degrees.Refrigerate at least 12hours... You can make different sizes...But this is the holy grail...If your blender doesnt hold it all ,you can pour part in a bowl..I have done both and it comes out the same.even if the ingrediants are uneven to start...There is less pans..No towels..No separating eggs...

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Reviewer:

paula

Reviewed: Jun. 15, 2011

This is definitely not for a beginner! It was a very difficult recipe but it turned out delicious! The syrup was hard to make, mine ended up being really hard when I poured it into the dish and didn't cover the whole dish but after it came out of the oven it was perfect just like the picture. It also took a very long time to cook I did it for 45 minutes at 350 and it was still liquid so I did it for another 45 minutes at 400 and it came out perfect. I also recommend using a small round dish, the one I used was a little too big so my flan came out very thin.

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2 users found this review helpful

Reviewer:

Sweets2eat

Reviewed: Jan. 20, 2011

Followed the recipe exactly. Cooked it at the specified temperature, with a water bath, covered for the recommended amount of time (45 minutes). The flan did not turn out as a custard, but rather glorified scrambled eggs in a ramekin. I've never had trouble with custards cooked in a water bath before. This was very disappointing, I hate wasting food.

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6 users found this review helpful

Reviewer:

grgutierrez

Cooking Level: Expert

Reviewed: Dec. 28, 2010

This is a great recipe, and I make it at almost every gathering and holiday! I do make it a bit differently. You can get air bubbles if the oven temperature is too high or water in water bath is not enough. I like mine very smooth, and my husband likes it with bubbles. So I make it both ways. I do add water to my syrup and sometimes few drops of vanilla too. Once it's cool, I freeze the syrup so it doesn't mix with flan mixture. I blend 1 can of sweet condensed milk, 1 can (I just use can as measurement) of milk and 3 eggs. I don't separate my eggs, and I find that I like 3 eggs instead of 4.

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16 users found this review helpful

Reviewer:

Carnaval

Reviewed: Dec. 13, 2010

Delicious flan. I'll have to try some in Brazil on my next visit. My only complaint is that the sugar took FOREVER to turn to syrup. I was stirring for more like 25 minutes next time I will turn up the heat and hope I don't burn it. (edit) I had flan in Brazil many times during my recent visit and this is the real thing. If you have some Brazilian friends for whom you'd like to make a classic Brazilian desert you can't go wrong with this. I recommend topping it with super fine coconut shreds for the real deal.

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Reviewer:

~Plu~

Cooking Level: Intermediate

Living In: Lucerne, California, USA

Reviewed: Oct. 11, 2010

I LOVE THIS. But it is difficult to make for a new cook or an inexperienced kitchen diver. The carmel can burn and getting the right consistency is scary. But once you make this a few times (For me it was at least 5) you can feel the confidence and enjoy the perfect taste. A recipe that is brillant and beautiful. Obrigada!

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8 users found this review helpful