This is EXACTLY the thick flan recipe I was looking for! I had an amazing special flan dessert in a Tex-Mex restaurant called "El Jarrito" in Katy, TX. Their flan was thick, almost as thick as a cheesecake, but soft and creamy. This was over 5 years ago and I still remember how great it tasted and loved its texture. This recipe is just like what I had - I'm so glad you wrote that this flan was a cross between an egg custard and cheesecake because that's exactly what it is. Thank you, Jo, posting this recipe - it's perfect!

Reviewed On: Apr. 28, 2013

Great recipe as a base that lends itself for occasionally changing seasonings, herbs, fruits and veggies. I'm giving this recipe 5-stars because the ingredients are what I usually use to roast my chickens, except with one variation and that's to place the bird breast-side down in the pan's cradle so the juices from the chicken's back, thighs and legs trickle down to the breast meat to make it juicy. I've never had a dry chicken breast (turkey, too) roasted whole this way. Sure, right-side up the presentation looks funny but, we're eating it anyway, right? I've been to several cities in Italy and ate many wonderful dishes. I'm definitely sure that the chicken LILQUIZ had in Vicenza was roasted in a wood-burning oven - which is a common cooking method used all over Italy and lends a totally different flavor, like pan grilling, smoking and barbecuing would. Really, a wood-burning oven adds the best flavor. Wish I had one!

Reviewed On: Dec. 11, 2012

I made this recipe exactly and it came out deliciously! I made it as a chilled appetizer - I portioned it out in large martini glasses over one large grilled prawn and then topped it off with a sprinkle of finely shredded iceberg lettuce, with blue corn chips on the side - Oh My Goodness - the taste and colors were amazing!!! Be sure to have a bottle of Tapatio on the table - the flavor was perfect on this!

Reviewed On: Jun. 5, 2012