This is not a Spanish flan (which is "eggy"), but an excellent Costa Rican flan (which is more like caramel cheesecake)! Some tricks to make this easier... (1) Let all ingredients come to room temperature before beginning. (2) Place baking dish in a larger dish that has one inch of warm water in it. This will warm up your baking dish for pouring in the caramel, and then you can just leave the baking dish in the water bath instead of using the towel. (3) Add just a little water to the sugar, it will take longer to carmelize, but it's much harder to burn! Also, you'll have a little more time to spread it in the baking dish before it hardens. (4) To minimize spillage...mix the flan ingredients in a blender, pull out the oven rack, place baking dish in water bath on rack, pour flan into baking dish, and slide rack back into oven.
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This is not a Spanish flan (which is "eggy"), but an excellent Costa Rican flan (which is more...