This turned out perfect! The only thing I changed is the sugar. I used brown sugar instead of white just because thats what I have always done. But by far this is the most authentic flan recipe I have ever tried, thanks for sharing :-)

Very good flan! I did what the others suggested and it came out perfect. I mixed the custard first while the sugar carmelized and poured the sugar onto a heated dish. I also baked the flan in a water bath. My husband loved the flan too! Great recipe.

very good! and easy to make

I must say, this was a Spanish succes! My dad loved it, and he ate so much that he became a little sick afterward. Otherwise, we had a blast eating it. I loved it, congradulations!

My husband is hispanic and has grown up eating flan all his life. And i made this recipe for him and it did not tast at all like good spanish flan. I am wondering why it got such good reviews... maybey nobody has really had real spanish flan.

delicious! things to keep in mind - heat the pie plate because as soon as i poured in the melted sugar it hardened. also, no where it mentions making a water bath and that's your best bet with these types of dishes.

This flan came out perfect! I took the suggestions from some of the other reviewers and used 1-2 drops of lemon juice when melting the sugar. I also added an extra egg for a total of 4 eggs. Additionally, I baked it in a water bath and the whole cook time was more like an hour and a half with these changes. An extra tip is to wait until the flan is COMPLETELY cooled before you attempt flipping it-I just took a plate and put it on top and flipped it over when it was cooled in the fridge for about an hour or so. Great recipe-I have never made flan before.

This recipe sounded very easy, and it was my first attempt at making flan. My first impression was that there was too much sugar used! You would only need about half. I guess that's all personal taste. The other thing that was quite important that got left out, though, was the fact that flan needs to be in a water bath while it is in the oven... something I didn't find out until -after- the fact! All in all this flan turned out alright, my coworkers liked it well enough, but it could be improved. Not bad, but not terribly impressive, either.

This was ok. I make mine with cream cheese and butter and it's much better and creamier.

This recipe is okay, but I think I prefer a more dense flan with 5-6 eggs. Anyone know how this recipe differs from a Mexican flan? As far as I can tell, all the components are the same.

pretty good

This is my first disappointment. I followed the recipe exactly as written. It was way too sweet.

Turned out very very well. Per other reviewers recommendation I used and extra egg and reduced the sugar to only 3/4 cup. I think I could have recuded the amount futher and the desert would have tunred out just fine. Also I baked it in a water bath and it turned out great! Overall easy to make and extremely tasty!

This tasted good but didn't turn out--literally. I followed the directions for turning it out onto a plate, but the flan didn't cooperate. I was rather embarassed to take it to the dinner we were going to, but I did anyways.

I grew up in Panama eating flan and the flavor and texture in this recipe brings back happy memories.

I made this and it was the first time I had even thought about making something this fancy. I used the Chocoflan variation, an entire cake mix won't fit on top of the recipe, only about a cup of it. Also, I had never heard of a water bath, so I just filled a baking pan full of water and sat the pie pan in that, and I think it worked like it was supposed to. Anyways, it was pretty good, I took it to a Cinco De Mayo luncheon at work and nobody got sick. I did have to throw half of it away because it didn't get eaten but no big deal, that usually happens with everything.

Served this at an authentic Mexican dinner, and all the guests (10) raved about it. The guests of honor (both Mexican) said it was fabulous, and they were transported back to their childhood! Worst part was melting the sugar for the caramel. Use a big, wide fryingpan instead of a saucepan - it is easier to melt and swirl the sugar-caramel. It took me 3 goes to get it right, but was worth the effort. Keep your flan dish warm in the oven and pour hot caramel into warm dish for best caramel coverge. Definitely cook in a warm water bath, but mine cooked quicker than I thought it would (about 45 minutes). The guests loved both the taste and the texture, and none was left over. Definitely a keeper!