Cloyingly oversweet, and if I had not added baking *in bain-marie*, the texture would have been awful. I first learned to make flan during the years I lived i Spain. There, my friends used fresh whole milk, nothing canned, to make it. The two canned milk products used in this recipe make it taste of can, and that's just plain nasty. Sweetened condensed milk has the additional problem of coarsening the texture of the flan. Using the heavily sweetened milk product in addition to the full amount of sugar Spanish cooks use makes the flan taste cloying; it is not this sweet in Spain, the homeland of flan. In addition,. it is customary for Spanish cooks to add a long strip of lemon zest to the sugar before caramelizing it; they remove the lemon zest after the sugar turns a good, dark caramel. This recipe fails to tell you to bake it in a bain-marie, which ruins the texture. A flan baked in bain-marie is much smoother and less prone to forming those unpleasant little bubbles.
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Cloyingly oversweet, and if I had not added baking *in bain-marie*, the texture would have...