This was too eggy for me. It was like eating sweetened quiche. And how do you melt sugar without it getting higher than 240 degrees (at which point it will be crunchy when it cools)? I would add 2/3 c. water to the sugar to make a syrup, then heat it to light amber color. I tried heating just the sugar, since the reviews were all saying it works perfectly, and I had little sugar rocks at the bottom of my custard dishes. Had to clean them out and start over. Ended up using my tried and true caramel sauce recipe of sugar, corn syrup, butter, and heavy cream. Or you could just heat sweetened condensed milk until it browns into caramel sauce. Anything is better than hard candy on flan :/ And I would maybe try it with two egg yolks, or even only one. Not sure what else you would have to adjust to keep the consistency right (because the consistency was great) but you can just taste the egg too strongly. Oh and I left out the orange zest
Was this review helpful?
5 users found this review helpful
This was too eggy for me. It was like eating sweetened quiche. And how do you melt sugar...