Recipe by JESSICADEZ
"This is a wonderful flan recipe from the late Iris Perez. Its origin is Mexican. For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14 ounce) can
sweetened condensed milk
1 1/2 teaspoons
1 1/2 cups
I made this for my Spanish II class party. I personally do not like flan, however, I got several reviews on how good this was. Before making flan, I would advise reading the how-to on the mexican recipes main page. It had many tips, like don't stir the sugar and to add a drop or two of lemon juice to it. Also, it had more detailed instructions on how to make a proper water bath for the flan. One woman, who lived in peru for 10 years, said that she usually flips her flan over right after it cools, then she chills it like that. That way a lot less of the caramel sticks to the pan. These tips made for a nice flan which was also moderately easy to prepare.
Help. The caramalized sugar turned rock hard very quickly. I baked it in the oven in hopes it would turn liquid again but no luck. I notice this is a problem in some reviews so there must be a trick in working the sugar? I love flan and will try this again.
I have this same recipe from a cuban cookbook -- it's FANTASTIC and genuine. It cuts well, yet is creamy. One of a kind experience! One hint for those who have a problem with it (such as the person who found it crumbly) -- switch the steps in the recipe. First caramelize the sugar and pour into the pan, then allow it to cool -- that way the eggs will not curdle upon being poured into the pan.
This recipe was awesome! I cooked it for about ten minutes less than the recipe called for. I used cream cheese in it. It was crazy good. It was very easy too. I just didn't know how to get the crunchy glaze out of the pan. I guess hot water would release it. I also wasn't sure whether to cover it or not, I didn't cover it. My husband took it to work to true Mexicans. I shouldn't have been nervous about it, they loved it. I will make it over and over again. Fabulous!!!!!!
This was the easiest dessert I have ever made. I was a little confused about the wet towel so I placed the pan of flan inside a larger pan and filled the larger pan until it was at the half mark of the smaller flan pan. Tasted excellent and I received many compliments!
I have tried flan on several occassions and have not been too crazy about it. This recipe is awesome!!! My kids loved it.We used the cream cheese version and my oldest daughter compared it to cheesecake. This recipe is worth making. Very little prep time.
Growing up in a mexican family everyone is so picky about traditional mexican dishes. I made this last night and it came out delicious, next time I'm going to try it with the cream cheese. Thank you!
Me and my grandma tried this recipe and we had no complaints about it!! I found out about flan last year and have been using Jell-o's instant flan until we found this recipe. If u havn't tried this recipe, TRY IT!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 83
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple flan with a creamy, custardy texture.
See how to put a tropical twist on traditional flan.
This creamy flan custard will become everyone's favorite dessert.