Reviewed: Oct. 28, 2007

this recipe is the best flan recipe i have found i added vanilla but thats it and it was a big hit!!

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healthnuthikers

Cooking Level: Professional

Home Town: Carrollton, Georgia, USA

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Reviewed: Oct. 16, 2007

This was great it tasted soooo nice i prepared it for my family and they loved it

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Big Chief

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Reviewed: Aug. 19, 2007

Loved the custard, but did not do well with the melted sugar, no one complained about the melted sugar tried to make it three times came out with hard crack candy (immediately) when I poured it into the ramkins, so just went to the maple syrup and put a little brown sugar and all was fine. Will make again with the brown sugar and maple syrup, that is why I gave it a four.

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debbie

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Reviewed: Aug. 9, 2007

Beautiful and easy! I was also looking for a recipe that didn't require evaporated or condensed milk, and this got a resounding thumbs-up from the whole family. I added a bit of cream to my nonfat milk, and a dash of vanilla (I'm sure it would taste fine without). Will definitely make this again.

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ENJELANI

Cooking Level: Intermediate

Home Town: Saratoga, California, USA

Living In: San Francisco, California, USA

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Reviewed: May 6, 2007

I have never had custard before, but I will say that this was pretty good! I love the caramel!! Thanks for the awesome recipe!

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: May 6, 2007

Pretty good considering how easy it is. I like it as a base recipe you can dress up however you like. I added a tsp of vanilla, some orange zest and subbed in 1/2 a cup of sweetened condensed milk for a 1/2 cup of the reg. milk, turned out great! My mom suggested a bit of rum next time. But my friend Leah's suggestion of Grand Marnier sounded really yummy :)

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Carla925

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 30, 2007

I loved this recipe! My finished product still had some crystalized sugar left in the bottom of my custard cups, but it might be the way I melted my sugar. Next time, I do think I will add a bit of water to the "caramel" and a little vanilla extract to the custard to give it a bit more richness.

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Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Oct. 24, 2006

So easy and so perfect! I wanted to make flan to go with a Mexican dinner, but didn't have condensed or evaporated milk, (which most of the flan recipes call for). I followed the recipe (adding NO vanilla) and both my husband and I thought the caramel flavoring was all it needed. I had no problem melting the sugar. Just remember to use only medium heat so it doesn't cook too fast. Thanks for a great, simple flan recipe!

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25 users found this review helpful

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SandyBakes

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Sep. 9, 2006

This is a great recipe! The custard is so smooth, and the caramel tastes great. This recipe is also known as Creme Caramel. The only problem was that boiling the sugar didn't work out well, so I put in the same amount of water to sugar. This made the sugar turn golden and syrupy, which worked great. Also, I added 1/4 teaspoon vanilla to the custard. I would definitly use this recipe again!

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Kathleen

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Reviewed: Jul. 23, 2006

Easy and delicious, but the recipe should've included a flavoring measurement, which is why I gave it 4 stars instead of 5. I was definitely glad that I added about 1/2 tsp. vanilla otherwise it would've been quite bland. I didn't notice any excessive "egginess" that some other reviewers mentioned. It IS a custard, after all, so you have to expect a bit of egg flavor! As an FYI for folks trying to save calories, I used 1 3/4 C. skim milk and 1/4 C. half-n-half (that's what happened to be in my fridge), and it still set up just fine and had a lovely silky texture.

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KINPATSU

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 15, 2006

As a poor college student, this is the easiest and cheapest recipe for flan I've come accross. It's hard to make flan without a fully stocked kitchen but this recipe works well. I would recommend adding vanilla or almond extract as it can really only add to the flavor of the recipe.

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Maria

Cooking Level: Intermediate

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Reviewed: May 10, 2006

I don't understand the poor ratings that this recipe has been given! This flan is great. It's definitely not the over-dense, over-syrupy-sweet American flan, this is real, fabulous flan. It's sweet without being overpowering, and holds together tightly without being dense. It's light and beautiful when it's done! Definitely party-worthy. I did make some changes: (1)Doubled the recipe and used 8 eggs (didn't differentiate between whites and whole eggs). (2) Added 2 t. of vanilla. (3) Put it in two large ceramic dishes. (4) Added 1 c. of heavy cream (1/2 c., if you didn't double the recipe). It turned out absolutely marvelous! I'll definitely be making it again.

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Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

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Reviewed: Mar. 23, 2006

Excellent...

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raphael

Cooking Level: Intermediate

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 19, 2006

This is the mangiest flan recipe ever. Try Creamy Caramel Flan instead. It's not traditional but it is way better.

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Lisa C.

Cooking Level: Intermediate

Living In: Bellport, New York, USA

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Reviewed: Sep. 23, 2005

It was easy to make and used covenient ingredients but it wasn't very good. It tastes very strongly of eggs.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Aug. 16, 2005

This is easy to make and tastes great. Instead of melting sugar, though, which i didn't like, you can use maple syrup too. I tried that the second time i made this and I thought it was better than the time I used sugar.

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cufnc

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Reviewed: Jul. 13, 2005

An excellent flan recipe. Easy to make with all ingredients you probably already have in the kitchen. Make exactly according to "preparation" directions and it comes out perfect. However I did "tweak" the recipe a tad. So I will demerit 1 star. I Added 1 teaspoon of vanilla and 1 cup of half and half in place of one cup milk for a richer flavor. Very delcious. :)

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FRIENDLYFOOD

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Reviewed: Apr. 7, 2005

Fast and awesome. What more can one expect? Thank you, I truly enjoyed this flan. I remember when my nana used to beat the egg yolks for hours and cook the milk for hours too...

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SILVIA11

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Reviewed: Feb. 23, 2005

Im off of school 4 a week, and i thought i'd cook somthing and i found this recipe. i liked it, it tasted good and wasnt to hard to make. though the martha stewart custard flan was better. and wasnt to hard to make either, and im only 14.

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ONLYOUNG

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Reviewed: Feb. 13, 2005

This is a fantastic recipe! Thanks for sharing it, Bobby. I've found that 6 minutes in the microwave leaves my milk at the perfect temperature with zero fuss, just in time to pour the sugar (which seems to work best when added to an already hot pot with a thimblefull of water).

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HATESPYWARE

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