Reviewed: Mar. 27, 2012

I had and extreme problem with this recipe...the top part of the flan was chunky and it looked like I had scrambled eggs on top not only that but the edges were firm but the middle was all wobbly!

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2 users found this review helpful

Reviewer:

Home Town: Los Angeles, California, USA

Reviewed: Nov. 23, 2011

it was very good and tasted like flan.

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3 users found this review helpful

Reviewer:

kuroneko324

Reviewed: Jun. 23, 2011

I love creamy not to sweet flan! I replaced the 2/3 cup sugar and 1 can of evaporated milk, with a can of sweet condensed milk and added 1extra teaspoon of vanilla, taste just how my nana used to make it!

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2 users found this review helpful

Reviewer:

raiderette

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: May 29, 2011

Delicious and easy to make. It was a huge hit at a Mexican Fiesta we hosted! I made this in individual dishes much like the photo shows.

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2 users found this review helpful

Reviewer:

sherree

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Litchfield Park, Arizona, USA

Reviewed: May 13, 2011

This is amazng- very authentic tasting. Easy to make. I used a 9x12 pan so the cooking time increased but I just cheked it every couple minutes and it came out perfect. My family gobbled it up.

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3 users found this review helpful

Reviewer:

mamavarn

Reviewed: May 9, 2011

Wonderful! Just like at the Mexican restaurants and so very easy. To insure that there is enough "syrup" at the bottom, use a little more brown sugar, esp if you're making it for people with a sweet tooth!

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2 users found this review helpful

Reviewer:

AradiaStella

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Jan. 26, 2011

My boyfriend loved this recipe and "accused" me of "witchcraft"! ha ha! My only suggestion is to add about 1/2 tsp brown sugar to bottom/top of each ramiken.

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3 users found this review helpful

Reviewer:

medu7

Reviewed: Sep. 29, 2010

Was so excited about this recipe, was like a kid waiting for it to cool so we could eat it. But the first bite was not good, tasted more like scrambled egg whites with grainy sugar on top.

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5 users found this review helpful

Reviewer:

ckcourt

Home Town: Granite Shoals, Texas, USA

Reviewed: Sep. 24, 2010

The custard was really good but I would have liked more caramel. Maybe I needed to add more brown sugar?

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4 users found this review helpful

Reviewer:

Carla

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Dallas, Texas, USA

Reviewed: Aug. 30, 2010

This flan was perfect! My husband lived in Guatemala for a year and he said this is the only flan that tastes like what he had there. I made it in the 5 ounce custard cups and it came out just right. I think if I was making it in a bigger pan I would have to increase the baking time.

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7 users found this review helpful