The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 6, 2009
This is the best flan I have ever made. be sure not to brown the sugar too much because some of the bottom will stick to the dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Jul. 1, 2009
Excellent recipe. This recipe can be made with less eggs--4 or 5 can also do and you can leave out the 1/2 cup of sugar if you don't want it too sweet. Otherwise, great recipe!
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 26, 2009
I can honestly say this recipe was so easy to prepare! I made it for the first time for dessert on Thanksgiving and in no more than 5 mins it was gone. Lol! It really is delicious and easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 22, 2009
Two "firsts" on one day (yesterday)- cracking a coconut AND making flan! A great success - a great recipe. I read and followed some other's notes: used canned coconut milk in place of evap. milk, used half heavy cream and half 2% milk for the 1/2 cup of milk, added about 1 tsp Mexican vanilla and about 3/4 tsp coconut extract (only because I happened to have some). I sprinkled about 1 T. of the finely shredded coconut over the top before baking (next time I'll try toasting it first). I did bake in a water bath to ensure even cooking, and perfectly done in 45 min., as per the recipe. Another good trick, as someone suggested, is to place your empty baking dish in the oven to warm up good before you pour in the caramel - it coats smoothly and beautifully with no effort!! I'm sure it would come out just as wonderful using the evap. milk. The most difficult part is WAITING to eat it! (No one waited 9 hours....and now it's ALL GONE!)
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Cooking Level: Intermediate

Living In: Monrovia, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 18, 2009
I used a can of lite coconut milk instead of the evaporated milk, and did not add sugar to the custard. This turned out amazing! A huge hit at work :)
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Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA
Living In: Oslo, Oslo, Norway

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 9, 2009
Overall, the flavor and texture of this recipe were excellent. I made it for a luncheon at work, and it was very popular. This was my first time making flan, and it took me a good 30 minutes to get the sugar melted and get everything assembled. I had some clumps of sugar that did not want to incorporate into the caramel sauce, and I was afraid of overcooking it, so I gently broke them up with a fork and they melted right in. I substituted coconut milk for the 1/2 cup of regular milk, and added 1 tsp. of Mexican vanilla. Next time I will probably leave out the 1/2 cup of sugar. A useful bit of information would be the proper size of the baking dish. I used a 2.5 quart 8" diameter Corningware dish, and I think it was too small. I had to bake it an extra 20 minutes to get the flan to set. I think the extra cooking time caused some problems with the caramel. When I turned it out the next morning, there was still a lot of the caramel stuck to the bottom of the dish, and it was hard like candy. Fortunately, there was just enough liquid caramel to salvage the flan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 31, 2009
My mil (mother-in-law) LOVES flan...she has been known to order two, when we've gone for mexican. She loves this version. I didn't have a lot of luck with the sugar syrup the first couple of times I made it, so...the name of the game is improvisation! Maple syrup or carmel latte syrup. Pour into the bottom of the pan before you pour in the coconut egg mixture! When you invert the flan, if you don't end up with enough glaze, just pour a little more over the top, and everybody's happy! Enjoy!
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Buckley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 17, 2009
was never a fan of flan until i made this! this is soooo good. I subbed in a can of coconut milk and used fresh shredded coconut that i toasted in the toaster oven before putting in the flan. This is so good! Everyone who tried it loved it. It's rich creamy and delicious! Thank You!
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Cooking Level: Intermediate

Home Town: Murrieta, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 19, 2009
Made this to take for dessert at a dinner party. Used a springform pan. Delicious. Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 9, 2009
Very tender and delicious. Probably, the best flan I`ve ever eaten. I reduced sugar to 1 cup.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jan. 1, 2009
Very good. I liked that it had a mix of evaporated and sweetened condensed milks. I did not add sugar to the egg mixture, agreeing that the caramel sauce would add enough sweetness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 28, 2008
This is the 3rd flan I've made but it's the only one that impressed my 86 year old father-in-law from Puerto Rico. The family absolutely loved it. Others have suggested baking it in a bath which I'll try next time because I left some of the caramel in the dish when I turned it out. Other than that, the dish was amazing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Dec. 19, 2008
Delicious !! Just like the one I make for years but I do not use the sugar(1 1/2 cups) the sweetened condensed milk and the caramel sauce makes it sweet enough. It can also be made with regular milk. I also usse a water bath to bake it.
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Cooking Level: Expert

Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 27, 2008
Unreal. And just got better with age. I know because the leftovers that stayed in the frige for a few days were even better and more beautifully permeated with gorgeous caramel color than when I first served it. I, too, had trouble with the caramel hardening too quickly so I kept microwaving it in short bursts to get it to flow over more of the plate. Turns out this wasn't necessary since the flan is watery enough to liquify that layer to perfection as it sets and it oozes nicely around the entire pan.
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Cooking Level: Intermediate

Home Town: San Clemente, California, USA
Living In: Los Feliz, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Nov. 13, 2008
I tried this recipe and it turned out really good. My only problem was: there was way too much sugar in it. Next time that i will try it, i will probably put less sugar
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Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Oct. 8, 2008
I prepared this flan last night and put it in the refrigerator to set overnight. When I checked on it this morning half of it was already gone. My family just couldn't resist. super easy and delicious.
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Cooking Level: Intermediate

Living In: Tracy, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 27, 2008
Very good and very easy flan. I had a bit of trouble with the sugar syrup, but the actual custard came out very nice. The only changes I made was to add a bit of coconut extract to make it extra coconutty and I baked it in a water bath. Came out perfect (except the sugar syrup I overcooked!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 17, 2008
Great recipe! I made this for hubby's squadron luncheon and they raved!!! I made this the first time and it bombed (I have no idea what I did wrong, but I was determined to try again). The caramel/sugar coat hardened too fast so I had to make several sugar batches in order to cover all of the bottom of the glassware. Oh! I almost forgot to mention that I took the advice of someone of this site and added a can of coconut milk to the mix along with everything else since I didn't have shaved coconut on hand. It still tasted great.
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Cooking Level: Beginning

Home Town: Tulsa, Oklahoma, USA
Living In: Belleville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Sep. 9, 2008
I made this for my boyfriend and his family once and it lasted all of a few hours. They eat flan like most people drink water and never have they had coconut in it! Since then I have been asked maybe twenty times in two months to make it again! I would definitely recommend this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 30, 2008
Great recipe, I just added a teaspoon of vanilla. Highly recommended.
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Cooking Level: Intermediate

Home Town: Estelí, Estelí, Nicaragua
Living In: Miami, Florida, USA

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