Great flan recipe! I have to admit, this is the 3rd time making it for me and I was able to get it into the oven after 10 minutes of preparation. I had the most difficult time with the sugar on my past two occasions...first time it had a burnt flavor which i did not like and the second time I couldnt get the sugar to melt into a light golden color, it would just end up too dark. However, I came across this other reviewer who had used the microwave for melting the sugar and it came out perfect! light golden yellow in 4 minutes! I just added a few tablespoons of water and a few drops of lemon juice and watched it in my microwave for about 3 or 4 minutes. As soon as it starts to turn golden color take it out of the microwave because it will continue to cook. I figured this isnt the traditional way of making caramel but it still tastes the same and soooo much easier!

Reviewed On: May 28, 2010

i made this crab cake a couple weeks ago...the cakes came out well, but there are some changes that i made. I used only one sleeve of crackers and two cans of crab meat. The next time i use this recipe i will consider using LUMPS of fresh crab instead. but overall this recipe is good...

Reviewed On: Jul. 28, 2006

I love this recipe. As suggested by another reviewer to use fuji apples and granny smith apples, the pie came out excellent. I made this pie 3 times already. The first two times i added about 2 tablespoons or of flour for the apple mix. I also layered in the sugar in between the apples; instead of just putting all the sugar mix on top of everything. One thing i wouldnt recommend doing (something i tried myself) is NOT melting the butter all the way like i did. I was in sort of a rush and decided to melt the butter for the crumble topping and it made the crumble too wet. So i added a little more flour to fix the the topping and when it came out, it wasnt as crumbly as it was before and kind of bland. So yeah, that was my mistake...The recipe is perfect as it is, just dont make the same mistake i did ;)

Reviewed On: Oct. 12, 2005