Reviewed: Apr. 22, 2012

I've never really had flan enough to know if I made this recipe right. It was very...wet. And I let it in for about another 20 minutes because it still wasn't done when the time went up. The flavor was very good, but the texture was not. Definitely a chef error though, I'm sure.

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Reviewer:

ambernovotny

Reviewed: Oct. 30, 2011

First of all, I threw out the first batch of sugar as I stirred it. Secondly, according to the description, serve warm, I flipped it out of the dish before it had completely cooled and it fell apart. I guess that was my fault. I should have chilled it overnight so where does the "serve warm" come in. I used 1 cup of sugar as someone suggested. I might go back to the 3/4 cup if I make it again. I thought it tasted pretty good. My sugar got to the amber colored stage, maybe a little bitter, but since it was so sweet, I guess it was ok that way. I will try it again but will chill it the next time. My husand said on a scale of 1-10, he'd give it a five. I would try it again but would be more careful.

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Reviewer:

GOLDENS

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Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Oct. 1, 2011

Fantastic, so easy and so good. As other reviews have said, agreed don't stir sugar only swirl it as it melts, spoon will get yuckie.

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Reviewer:

caseycami

Reviewed: Jan. 10, 2010

I have been looking for a while for a good flan recipe and this one fit the bill.

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Reviewer:

lablover6429

Cooking Level: Expert

Reviewed: Dec. 9, 2007

This was a first attempt and it turned out fabulous. I took the advice of not stirring to carmelize and had no problems. I used a small pyrex bowl and set it in a large oven safe bowl so that the water completely covered the custard bowl to bake. Not quite as firm as the restaraunt but he flavor was just right.

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8 users found this review helpful

Reviewer:

monica

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Tyler, Texas, USA

Reviewed: Oct. 23, 2007

This recipe was great, and very simple. It's very good traditional flan. I baked them in individual dishes instead of the 9 inch round, and it made about 8 ramekins. I needed about 1/4 cup extra sugar to carmelize in order to make all 8. Because they were in the small dishes the cooking time was cut by about 15 min. It was very good with only 2-3 hours in the refrigerator, but next day was much better. Next time I will probably add a couple more eggs, because I like it just a little creamier. I will definitely make this recipe many more times. :)

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Reviewer:

stumbleine87

Reviewed: Oct. 3, 2007

Perfection! Just as is, this recipe is a really tasty, smooth, delicious treat. And it could not be easier!

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5 users found this review helpful

Reviewer:

1smartcookie

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Oct. 4, 2006

very good recipe... and so easy

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Reviewer:

Ms.CECE

Cooking Level: Expert

Reviewed: Aug. 12, 2006

This dish was amazing! I'd never made flan up to this point, but it was sooo delicious, and so easy to make! This will DEFINITELY be made again!

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Reviewer:

Kate S.

Reviewed: Nov. 16, 2005

I have made this twice. The second time I added 1/2 pkg of cream cheese and cooked it for 1 1/2 hours on high in the crock pot. After letting it chill overnight in the fridge I turned it out on a platter and it was beautiful!!! I served it to my extended family. It was a big hit.

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10 users found this review helpful