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Flan II

Reviewed: Mar. 7, 2010
I used cage free brown eggs (which have a thicker yolk) and I also used 1/2 and 1/2 rather thn mile so that may have had something to do with it but this was so creamy the texture was great! Also, I've never used a wet towel in the bottom of the pan, I didn't have any bubbles in my flan! I should add that using white sugar for the carmilzing is a must. I used organic cane juice sugar, which is silghtly brownish and more coarse than white sugar it burned badly. I will use this recipe again!
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