Reviewed: Feb. 19, 2011

This recipe was PERFECT! I followed it exactly, and my flan came out silky smooth and beautiful! It was so delicious, my family couldn't stop raving! It did need about 20 extra minutes in the oven, but WOW! Fantastic texture and flavor.

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3 users found this review helpful

Reviewer:

courtneyamazing

Reviewed: Feb. 2, 2011

Thank you for this recipe! It was really easy to make and follow. I left out the orange and it was still great. The family loved it and they are not easy to impress :)

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1 user found this review helpful

Reviewer:

seattlechef

Reviewed: Jan. 30, 2011

This was an amazing recipe without any alteration: I will definitely be making this recipe many times. My wife, our friends and I all loved it. I used several smaller custard dishes rather than a large flan dish and it turned out great. After you've got the dishes prepared, put a kitchen towel in a baking dish, put the smaller custard dishes on the towel, and fill the baking dish with water until it is about half way up the side of the custard dishes.

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10 users found this review helpful

Reviewer:

Branden

Reviewed: Jan. 5, 2011

This was AMAZING. I didn't have an orange, so I subbed 1tsp orange extract, but didn't change anything else. Everyone at our big family dinner kept exclaiming over how it was the best flan they'd ever had; better than any restaurant's. Thank you for sharing!! Oh, also, it was perfectly done at 45 min on 350 - wiggly and not "set." cooled for less than an hour on the counter (to room temp), then in the fridge for 4 hours.

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4 users found this review helpful

Reviewer:

Ariel

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jan. 1, 2011

great texture and flavor, very creamy!

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2 users found this review helpful

Reviewer:

patb

Reviewed: Nov. 11, 2010

I love flan i cant get enough of it!

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2 users found this review helpful

Reviewer:

Love 2 Cook777

Reviewed: Nov. 1, 2010

I thought this recipe was outstanding and so did everyone at the party. The next time I will make it without the orange juice and orange peel. Just use this recipe but do vanilla or coconut. The texture came out perfect. This was my first time ever making a Flan and I thought it was very simple. I was pleasantly surprised.

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2 users found this review helpful

Reviewer:

kimby

Reviewed: Oct. 27, 2010

My son made this for his Spanish class - what a hit! We used a star-shaped jello mould, and I was worried that the sugar was going to stick but it didn't. The flan came out looking fantastic & we can't wait to make it again. Very easy with a beautiful presentation.

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7 users found this review helpful

Reviewer:

makechristocook

Cooking Level: Intermediate

Reviewed: Oct. 19, 2010

great recipe used it in class everyone loved it

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2 users found this review helpful

Reviewer:

greengo chili

Cooking Level: Professional

Living In: Odessa, Texas, USA

Reviewed: Oct. 15, 2010

A dependable, easy recipe that yields an exotic dessert. I've made this flan five times in the last two weeks, because friends have tasted it and requested that I make one for their cake sale or Mexican-themed dinner party. My recipe tweaks: - Whisk the eggs and egg yolks together before adding, or the gelatinous whites will separate from the pudding mixture. - A Tablespoon of grated orange rind is way too much! I've taken it down to about 3/4 teaspoon and acheived the fragrance without an overwhelming orange flavor. - You really do have to refridgerate it for four hours, or the flan will not turn out of the pan easily and neatly. Of course, eating my mistakes is what keeps me such a fat and happy cook!

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8 users found this review helpful