Reviewed: May 16, 2012

This was perfect. I did add an extra egg, but it gave it an eggy taste - I would stick with recipe.

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Reviewer:

sgbowman

Reviewed: May 11, 2012

WAY TOO SWEET! 1 Cup sugar plus 14oz condensed milk and only 12oz of evaporated milk? Diabetes anyone?

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Reviewer:

WhatThe?

Cooking Level: Expert

Reviewed: May 6, 2012

I never liked flan as a child... it always had this taste (kind of like this one turned out!). But, as an adult, I recently tried one that was so delicious... I wanted to give it a chance! I took the advice of others & added a couple drops of lemon juice to the sugar. I swirled it & cooked over low heat it was a beautiful light brown color. I had the dish heating in the oven so it was almost hot. Used blender... I did the water bath. After 1 hr I took it out. I checked it & it was still very watery... so in it went another 45 mins. Again after taking it out it was still watery in the middle. So I didin't use the water bath this time baked another 23 mins. After letting it cool I inverted it all this lovely looking caramel came oozing out... then I tried it. UGGH! the caramel was so unappealing! We all cut off the caramel top & the rest was okay... My hubby & MIL liked it (but then they always liked flan). Now, to be fair it maybe the other suggestions I followed... so I will try this again following the recipe 100%.

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Reviewer:

Happytown2000

Cooking Level: Beginning

Reviewed: May 2, 2012

I have been making this recipe for years thanks to my mother-in-law who lived in Cuba for many years. It is my husband's favourite dessert so I make it often but cook it in the pressure cooker. Place it in glass or metal container, cover with foil, add water to half way, bring it up to pressure, and let cook for approx. 15 minutes.

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ruthalexa

Reviewed: May 1, 2012

Delicious, but the appearance was not ideal. Would make again.

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Reviewer:

Like2Cook

Reviewed: Apr. 22, 2012

It's so good! It's creamy and soft.

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crazyrecipe

Reviewed: Apr. 17, 2012

I made this for my fiance and he LOVED it.

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Reviewer:

invizible0dreamz

Reviewed: Apr. 5, 2012

I forgot to cover my baking dish with aluminum foil and remembered to do so halfway through the baking process. Needless to say the flan was lumpy but still tasted great. Also, when making the sugar syrup, make sure you smear the baking dish rapidly because the syrup hardens fast. Last of all, the hot syrup should be an amber color.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 30, 2012

Flan was good but it didn't set up, I'll keep looking for a flan recipe that will knock my stocks off

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Reviewer:

Boo

Reviewed: Mar. 20, 2012

This was quite delicious. I made it with 5 eggs (farm fresh from my chickens!), and mixed it in the food processor (be careful, it might overflow!), then baked it in a water bath. My daughter asked for three helpings!!

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