This is a great recipe. I am Cuban and this is a very authentic Spanish flan. A few tips that I think are worth mentioning is that you don't want to over do it on the sugar. If you have to much caramel on the pan or its uneven, after you flip it over the flan will be sunken because the sugar will have melted into it. If you are between having more or less sugar, less is the way to go. I have made flan before with no caramel on the top and it does not taste much different. This is not to say you shouldn't have the caramel top. That is a key element of flan, but don't ruin your flan by putting too much. If the sugar is hardening a lot faster than you can spread it evenly across the pan, which it will do, try putting your pan on the burner to get it hot.(Make sure you are wearing oven mitts!!) Another thing that is mentioned in many recipes, but not in this one is putting it in a water bath. Just find a slightly bigger cake pan and fill it up about halfway with the flan pan inside of it. It will make the flans consistency much smoother and evenly cooked. Don't overcook your flan either!
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This is a great recipe. I am Cuban and this is a very authentic Spanish flan. A few tips that...