I have made this flan recipe several times, and I follow it as written. It is always delicious, and my family thinks it's better than restaurant flan! I don't add extra eggs because I like a creamier, lighter flan. Heating the sugar caramel is a little tricky, but if you're patient and watch it carefully, it turns out great. One adjustment I recommend is making the flan the night before. This way, it becomes firm and all the flavors blend deliciously. Plus, it's easier to get out of the pan without cracking.
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I have made this flan recipe several times, and I follow it as written. It is always...