Amazingly simple recipe, provided you add a few tweaks. When you are making your caramel, wait until it starts to melt. When it starts to get that rich almost amber color, take it off the heat and toss in a couple of pads of butter. It'll cool the caramel down so it doesn't over cook, mix until the butter is all or almost gone (it will melt quickly), then pour into your mold. I had a Pyrex glass pan that I put a washtowel on the bottom off, flat, and water so it would reach half of my flan mold once the mold settled to the bottom. Then, cover with tin foil and cook. It took me an extra 20 minutes, but it came out very creamy, rich and not too egg-ey. Added an extra egg and about a teaspoon of vanilla extract to the recipe. Will be making again. I used La Lechera brand condensed milk and it seems to do the trick well.
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Amazingly simple recipe, provided you add a few tweaks. When you are making your caramel, wait...