This is a beautiful flan with a great texture - smooth and creamy, but firm enough to cut with a spoon. I added a tsp of good quality vanilla, but it wasn't necessary, if you prefer the sweet eggy flavor. For ease of preparation, I heated the milk in the sauce pan with the caramel residue, which dissolves the caramelized sugar into the milk, adding to the custard's flavor. This recipe is a keeper. By the way, if you're going to bake the cups in an aluminum pan, you should sprinkle a little cream of tartar into the water (NOT the flan) to keep the inside of the pan from oxidizing (turning dark).
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This is a beautiful flan with a great texture - smooth and creamy, but firm enough to cut with...