I have died and gone to flan heaven. OH MY GOODNESS! Esta flan esta' magnifica, y perfecta!
I think a previous reviewer who claimed it was not sweet, must have omitted the sweetened condensed milk and used two cans of evaporated instead. I followed the recipe as is, but took the advice of some reviewers in that I added 1 more egg, and a dash of coffee extract along with the vanilla. I baked it in a water bath at 340 degrees (my compromise for the suggested times of 325 or 350) for one hour covered loosely with aluminum foil that had holes poked in it. I then turned off the oven and opened the door a crack, leaving it in there for an additional half hour. Then I let it sit at room temp for an hour and a half and then I put it in the fridge.
The most labor intensive part was the sugar carmelization. WORD OF CAUTION: Be really careful stirring the sugar when it starts to liquify.... I splashed some on my hand and sugar burns are nasty.
I also whipped all the flan ingredients together in my blender on low speed, and I strained it when I poured it into the dish, but I see no reason to do that, nothing remained in the strainer.
Anyhow, this morning I awoke to the MOST magnificent spanish flan I have ever tasted and I brought some in for my coworkers who are mexican and they are now declaring me "La Reina de Flan" or the "Queen of Flan." I would give this 10 stars for taste if I could... and I would still give it 5 stars for preparation... even though it is a lot of work...
9 users found this review helpful
Feb. 19, 2008