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Spanish Flan

Reviewed: Jan. 23, 2013
It's a super easy recipe to follow. The only thing I would change about it is the amount of sugar that gets caramelized. I thought 1 cup of sugar was waaaay to much so I lessened it to 1/4 cup and it was perfect! Also, I've always had the worst luck with caramelizing the sugar on the stove. What I do instead is put the 1/4 cup of sugar, in my round pan, in the oven for about 30-40 min at 360 degrees. Just keep an eye out for it so it doesn't over caramelize and burn.. but it's a no fuss, no mess way for sugar to melt and caramelize. Once you see it all caramelize and become amber, take it out and pour your flan mixture in and follow the rest of the recipe as listed. Best of luck to all you flan-makers! -Joanne
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