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Delicious and easy. I got the exact consistency that I was looking for. Couldn't have been any simpler.
Exactly what I was looking for.
Excellent recipe. I used a souffle dish and skipped the lid (but kept the water bath) and it worked great. We couldn't wait to chill it for an hour so we ate it slightly warm. For those who are new to caramelizing sugar, it's very easy but just takes some patience. Be very careful as it's like molten lava when you pour it in the dish. Absolutely the best flan I've made.
After reading the reviews I was excited to try this flan. I followed the directi9ons and when I took it out of the oven it was still liquid. Dont know what I did wrong?
Wow! This flan was soo creamy and dense. It reminds me a lot of Philippine leche flan. I think this recipe has just the right ratio of egg yolks and egg. I didnâ€™t even miss the cinnamon thatâ€™s usually added to Mexican flan. Next time I plan on using a can of coconut milk instead of the can of evaporated milk for variation . Thanks for sharing.
Mina , This is my mother's recipe. She made the best FLAN, it was dense, because of all the eggs people raved about it. And this is the SECRET! Thank you for sharing it with the world. I will make it to honor her this Christmas.To all you my friends at RECIPE ZAAR! Merry Christmas (Noche Buena)to all!
I love flan!!!!!!!
Mina I have made not one, not two, but three flans since getting this recipe here! My husband eats it like there is no tomorrow and I can say that this is "the best" flan I have ever made, I am originally from Brazil and we also make flan, but my mom's recipe uses all the egg whites which made the flan very fluffly and light good though but one day we went to a Cuban restaurant and I had their flan...there are no words, I thank you so much!!!! *I caramelize the side of the flanera as well so that when you cut you get the caramel on all angles!!