Excellent. I use coconut cream/milk instead of the condensed milk and it is superb- the coconut cream makes it a bit creamier and adds a touch of coconut flavor. My husband is from Argentina, and he applauds this flan :)
A tip for flan-making novices: the key to making it be great is not to cook it for too long (almost every flan I have had outside of my home has been overcooked). Flan is easy to make, but hard to cook perfectly. It should be firm around the edges, but still jiggly in the middle. If you get those little holes throughout it, then you've cooked it too long. It will still be good, but you'll miss out on the creamy, smooth texture you get if you don't cook it too long. Of course, I've also cooked it too little more than once, and that's not good either. I wouldn't recommend trying this for the first time if you're making it for guests. After a few times of cooking it either too much or too little, you'll know right when to take it out of the oven.
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Excellent. I use coconut cream/milk instead of the condensed milk and it is superb- the...