Reviewed: Dec. 9, 2012

Loved it! Really value other commenters-- followed the suggestion to use more sugar for more syrup. One question: I used a glass pie pan and ended up with plenty of syrup, but also a dark hard mass of sugar on the pan. I feared the carmelized sugar would stick to the pan so I sprayed with just a little cooking spray. I also used two tbsp water (recommended elsewhere) to get a good syrup. Did that backfire on me? Or is it inevitable to have that disc of sugar stuck to the bottom/top? Or did I do something else wrong? Also, I learned you really have to let it fully cool in the refrigerator. We couldn't wait and had the first slice when it was still a little warm. But the next day, there was SO much more syrup and it had settled so nicely. Hope I have an occasion to make another again soon.

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Reviewer:

souschef

Reviewed: Nov. 17, 2012

I've made this recipe again and again. It always comes out great and this has to be my favorite.

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Reviewer:

Belle

Cooking Level: Professional

Reviewed: Nov. 15, 2012

This recipe tasted like overcooked eggs to me. I will try another recipe. I think it's a matter of personal preference on this one. some may like a super eggy tasting flan!

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ROYALE333

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Greenville, Texas, USA

Reviewed: Jan. 10, 2012

This is a recipe that we in Srilanka call Caramel pudding.. It is very popular and is a fall back quick and easy pudding that we use very often. That recipe uses water in place of the milk and less sugar for the sauce. I tried this recipe as is and Im comparing it to that. I love the firmer custard texture and the thicker caramel sauce that forms here. Its great warm or cold and I always unmould so the sauce drips down the sides. Somehow, I find that the sauce increases as it chills, so if I unmould straight from the steamer (which I use in place of oven. same cooking time) I have less sauce. If I refrigerate overnight then turn out, more sauce. Anyway, this is so much better than the traditional I grew up with.. My friends agree too.. They've all asked me for the recipe.. :) Who would have thought just milk in place of water would make such a big difference!

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Reviewer:

Cuppycake

Cooking Level: Intermediate

Home Town: Colombo, Western, Sri Lanka

Reviewed: Jan. 4, 2012

This has turned out to be the best flan my husband and I have ever eaten. that's saying a lot, as we lived for 30+ years in Norther California - land of Mexican food and Gourmet foods!!

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Reviewer:

Brat

Cooking Level: Intermediate

Home Town: Gladwin, Michigan, USA

Reviewed: Sep. 25, 2011

The caramel took a lot longer then 10 minutes but was well worth the wait.

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Reviewer:

Christine928

Reviewed: Jul. 18, 2011

Made this on the spur of the moment. I lived in Brazil and love their food. I was always afraid to make this but it turned out to be relatively easy and came out fantastic!!!

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Reviewer:

Claire

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Flanders, New Jersey, USA

Reviewed: Jun. 16, 2011

There is a much easier recipe...My husband is brasilian and his mother has been making this recipe for 70 years...Take a metal bundt pan place 1 cup of sugar.. We use more for extra syrup...Place on stove.. Heating sugar to a syrup...stirring aprox...15 minutes...swirl syrup in bundt pan covering sides...place in a glass pan of water... about half way up your bundt.. Place in a blender 12 eggs...3 cans condensed milk 14oz...3 cans of milk...(using your condensed cans)blend for 5 minutes..pour into bundt pan..Bake for 90minutes... on 400 degrees.Refrigerate at least 12hours... You can make different sizes...But this is the holy grail...If your blender doesnt hold it all ,you can pour part in a bowl..I have done both and it comes out the same.even if the ingrediants are uneven to start...There is less pans..No towels..No separating eggs...

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Reviewer:

paula

Reviewed: Jun. 15, 2011

This is definitely not for a beginner! It was a very difficult recipe but it turned out delicious! The syrup was hard to make, mine ended up being really hard when I poured it into the dish and didn't cover the whole dish but after it came out of the oven it was perfect just like the picture. It also took a very long time to cook I did it for 45 minutes at 350 and it was still liquid so I did it for another 45 minutes at 400 and it came out perfect. I also recommend using a small round dish, the one I used was a little too big so my flan came out very thin.

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Reviewer:

Sweets2eat

Reviewed: Jan. 20, 2011

Followed the recipe exactly. Cooked it at the specified temperature, with a water bath, covered for the recommended amount of time (45 minutes). The flan did not turn out as a custard, but rather glorified scrambled eggs in a ramekin. I've never had trouble with custards cooked in a water bath before. This was very disappointing, I hate wasting food.

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