Reviewed: May 26, 2012

This was my first time making flan, and I have to say, I was pleased with the results. I also omitted the orange juice and peel. A word of caution-please be careful melting the sugar. I have second degree burns on my hand from some falling off my spoon as I poured it into my pan. I also used a pie pan and it worked very well. It was good the first night, and even better the next day! I will most certainly make this again, giving much respect to the "edible napalm" during the sugar cooking process. Lesson learned!

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Reviewer:

AlliCat28

Cooking Level: Intermediate

Reviewed: May 11, 2012

Delicious! Took someone's advice and sub'ed a can of evap. milk for the orange juice and orange peel and it works great! I used to never like flan but this recipe has most definitely changed my mind.

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Reviewer:

maddygal

Reviewed: Apr. 29, 2012

Very tasty, it was gone the day I made it!

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Reviewer:

Alicia

Reviewed: Apr. 13, 2012

I almost rated this with one star. I wanted to try this flan because of the orange juice added on and because it didnt need cream cheese which is part of the recipe my puertorican family uses. The only change I made on this recipe was adding coconut flakes. My husband could not wait to try it so we tried one of the two flans only after leaving it in the fridge for one hour. Not a good idea. I left the second one in there for two days and what a difference. The reason why I didnt like the first one was because of the strong orange flavor; the mixture of flavors did not sit well with me, although my husband loved it. The second one had a much better texture and the orange flavor was more subtle which for me made it very good. I didnt find it to be too sweet and could not taste egg at all. I would definitively make this again.

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Reviewer:

Sindy

Reviewed: Mar. 10, 2012

This was my first attempt at Flan, it was also my first time eating flan. Whenever I have seen it at a restaurant I was never tempted to try it. But the other day my son was asking about flan and if it was good or not so I figured the best way to find out was to make it. I had to make this 2x. The first time I tried to make these in mini spring-form pans. Really bad idea they leaked all into the water bath and just made a big yucky mess. So I tried it again the next day. I used 6 6oz ramekins and baked for 40 minutes. This was fun to make. And surprisingly easy. I expected it to be more complicated. The texture was silky and smooth. Lovely flavor with just a hint of orange to it. Really fantastic and now I know that Flan is fabulous. Thanks for the recipe!

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Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Feb. 22, 2012

This was amazing. Took it to work for a taco potluck and it was the bomb! Everyone wanted the recipe. I doubled the orange zest but otherwise did the recipe. It is fabulous!

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Reviewer:

sharmaotr

Reviewed: Feb. 20, 2012

Several folks have had trouble getting all the sugar to caramelize - an easy fix is to use Baker's Sugar... it's a superfine granulated sugar (not powdered sugar) that is made for just such an application. C&H makes it; I don't know if it's available all over the country, but look for it in the sugar section of the supermarket.

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Reviewer:

azdon

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Feb. 10, 2012

Fantastic. I had flan when I was in Mexico on holidays but this beats them all.

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Reviewer:

Susan

Reviewed: Nov. 2, 2011

I was a little intimidated when making this recipe because I LOVE flan and I really wanted it to turn out. I made this for my girlfriends and they loved it! They couldn't believe that I made this myself. You will not be disappointed. This is a keeper.

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Reviewer:

TaraPDX

Cooking Level: Intermediate

Home Town: Kennewick, Washington, USA

Living In: Portland, Oregon, USA

Reviewed: Oct. 5, 2011

I had tried the Spanish Flan on this site, and while I thought that was lovely, it was NOTHING compared to the texture of this one! I omitted the orange stuff and left it traditional vanilla way. Instead of the whole milk, cornstarch, and heavy cream, I just used a can of evaporated milk. Obviously, it is the 3 eggs and two egg yolks that makes this one have a divine texture! I definitely recommend it, even the simple way with just a can of evaporated milk, one can of condensed milk, vanilla, and the eggs blended and cooked just as directed here! Excellent! This is my flan recipe from now on.

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