A dependable, easy recipe that yields an exotic dessert. I've made this flan five times in the last two weeks, because friends have tasted it and requested that I make one for their cake sale or Mexican-themed dinner party. My recipe tweaks: - Whisk the eggs and egg yolks together before adding, or the gelatinous whites will separate from the pudding mixture. - A Tablespoon of grated orange rind is way too much! I've taken it down to about 3/4 teaspoon and acheived the fragrance without an overwhelming orange flavor. - You really do have to refridgerate it for four hours, or the flan will not turn out of the pan easily and neatly. Of course, eating my mistakes is what keeps me such a fat and happy cook!
Was this review helpful?
11 users found this review helpful
A dependable, easy recipe that yields an exotic dessert. I've made this flan five times in the...