Reviewed: Jun. 3, 2009

This was a bit more egg-y than I was looking for. I'm going to try some of the other recipes that call for more milk, less egg.

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sumimiso

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Reviewed: Apr. 7, 2009

I should have read the instructions more carefully with the sugar. I wasn't stirring as much as it said to. The sugar came out a bit bitter. How ever my kids loved it. So I guess it ended well.

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csib424

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Reviewed: Jan. 28, 2009

Made this one last night. I am from Panama and my mother used to make her flan like this, but she would add a "splash" of rum (or any liquor for that matter) to get rid of the "egg-y" taste. I didn't do that and though it was nice, it did have that eggy flavor to it. I still think it was very nice. After cooling last night, it was still hard to serve. But today, it's just the perfect texture and very easy to slice and serve!

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Marissa's Mommy

Home Town: Bothell, Washington, USA

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Reviewed: Feb. 1, 2008

This tastes like scrambled eggs with simple syrup poured over it. I followed the directions to the letter and it was nothing like I have had in restaurants. I was very disappointed. I will try another flan recipe next time.

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slr814

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 10, 2007

this flan was absolutely awesome, i did it for my mexican husband and he loved it, even his family ate it all i'll definetely do it again

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vale

Cooking Level: Intermediate

Home Town: Castelforte, Lazio, Italy

Living In: Lawndale, California, USA

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Reviewed: May 6, 2007

Just like my grandmother use to make. Excellent!

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spinavysis

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Reviewed: May 1, 2007

It was good, and a basic recipe for flan. Although I will say I'm Puerto Rican, and this recipe or Flan in itself is not native to Mexico, but Spain, therefore all or most Latin people have flan as a native food. I've been eating it since I was a baby, and the rest of my family from past generations, it is a very easy, commong, and good dessert. Can't go wrong with it.

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EILEENAJ

Cooking Level: Expert

Home Town: Caguas, Caguas, Puerto Rico

Living In: Worcester, Massachusetts, USA

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Reviewed: Apr. 30, 2006

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.

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OTTOS2

Cooking Level: Expert

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Reviewed: Oct. 28, 2005

Horrible, toooooooo eggy,i hated it and will never try it again. I tried to save it using cinnamon, nutmeg and espresso on top to balance its tastless sweetness by coulnd't change much.

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Inji

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Reviewed: Oct. 18, 2005

I had trouble with the caramelized sugar and tried it several times thinking I was doing it wrong. I went on with it anyway and it is fab. I did the cream cheese version. Made it for a church dinner and people that said they didn't like flan loved this. Next time I will try adding the water that another lady said she did.

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sunshine

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Reviewed: Oct. 10, 2005

Made this recipe for company. I used the cream cheese variation. Everyone loved it. The sugar toping did become rock hard though.

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LODERA

Cooking Level: Expert

Home Town: Cornwall, Ontario, Canada

Living In: Lakeview, Oregon, USA

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Reviewed: Aug. 16, 2005

The flan seemed incredibly heavy for flan and in the future I will probably add more eggs. Very good, just not the texture I was hoping for.

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JACHO85

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Reviewed: Aug. 8, 2005

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.

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Bill Gillaspie

Cooking Level: Intermediate

Home Town: Thomasville, Alabama, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 7, 2005

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!!

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CREAMEDVEGIEHEAD

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Reviewed: May 21, 2005

Great recipe! My mom has a similar recipe to this, except she uses more eggs because she doesnt like it too sweet . I added teh cream cheese and it really turned out great! The one thing i did change was the sugar. In place of sugar, i just poured some syrup on the bottom of the pan to coat it and it still tasted awesome! Made the entire thing so easy and very quick!!

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PEANUTPRINCESSES

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Reviewed: Mar. 17, 2005

i personally dont like flan, but i made it for my boyfriend and he loved it so much that he ate the whole thing in one sitting!!!

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TRAGICEYES

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Reviewed: Jan. 30, 2005

Good recipe. Turned out perfect.Thanks Jessica

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MEEYA79

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Reviewed: Sep. 27, 2004

For a first ever attempt at a flan, it turned out well though I seem to have had the same problem as others with the caramelized sugar sticking. Next time I'm going to try powdered sugar, just for the heck of it. I found that even without the cream cheese it had a lovely thick, creamy textur (not yucky and gelatinous).

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Aliseb

Cooking Level: Intermediate

Home Town: Minerva, Ohio, USA

Living In: Rouen, Haute-Normandie, France

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Reviewed: Dec. 31, 2003

To the mixture I also added water(same amount as the milk)a pinch of salt a tps.of vanilla.Since I did not have 70 min. I did in the pressure cooker in a covered metal mold (or a round cookie can, as long as it has a lid)the caramelized sugar I do direct in to the mold, let the sugar cool(I did the sugar while I was doing the milk mixture, so by the time I ended it was already cool. and added just enough water to the cooker to get half way to the mold once you put it inside(Remember the water will boil and you don't want it to get into your mixture,even if its covered it is under pressure).Once the pressure starts, lower to medium for 25 min.And that's all the time it takes.If you want a nice presentation and want to server it on a nice plate you have to put it in the fridge for at leats 2 hrs.that makes the caramelized sugar melt just enough to let you get it in to plate and won't stick to the mold>Use causion using the pressure cooker.I always use it and is a time saver!!

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CMAR

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Reviewed: Dec. 21, 2003

Super fabulous!! I used the cream cheese variation, and found that i much prefer this texture to that of tradition flan (which I find to be too gelatin-like). I brought this to a frind's home for a dinner party and it was raved over by all. Very easy to make, although I added 1/4 water and 1 cup sugar to make the caramel instead of the waterless version as directed.

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