This was the most down to earth, simple recipe for flan I have ever found. Not to mention, it made the perfect texture. Some suggest adding an extra egg or two (or even more) and that is a good suggestion if you like your flan egg-ey. Adding more and more eggs gets it close and closer to the texture of scrambled eggs, which is good but not always desired. Adding more eggs also helps to set it better and makes it easier to get out of the pan. Personally, I prefer to follow teh recipe exactly, as it gives the most traditional texture and flavor. Also, some advice on the sugar syrup: DO NOT BE AFRAID OF MAKING SUGAR SYRUP. The instructions here are perfect for making the sugar syrup - Just get over the fear, as it is easy (especially once you get used to it). There will always be a few tiny chunks in your sugar syrup. Recommendation here, as others have put it down. Have your pan pre-heated as it will keep the sugar syrup liquid longer while you allow it to spread on teh bottom of the pan. If you do it this way, you shouldn't need a spatula to spread it around. And when you get read to pour your milk and egg mixture, ladle a bit in first, and then pour the rest in, to equalize temperature. After it comes out of the oven, you might have a few "volcanoes," meaning places where the sugar syrup has boiled through. Don't worry about it! Just cool it until it is cold in the fridge, take a knife and scraped the sides and turn it upside down and voila. Perfect flan!
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This was the most down to earth, simple recipe for flan I have ever found. Not to mention, it...