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    You are in: Home / Recipes / Flan Recipe
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    Flan

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on October 26, 2010

      This recipe turned out just like the flan we used to buy at a Mexican supermarket. I like that it has fewer eggs than other flan recipes because I don't like eggy-tasting desserts. Refrigerating it for 24 hours, or at least overnight, for some reason seems to get rid of the eggy taste as well. The only thing I did differently was add a little water before carmelizing the sugar (it evaporates out anyway). I might try putting it in a water bath next time to give it a smoother texture.

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    • on December 21, 2009

      I made this Flan for our Spanish language class today. It was an instant hit. Very fast and easy to make. I let it cool in the fridge 5 hours and it set nicely. This recipe doesn't mention if, but I believe the Flan needs to be flipped over to serve properly. Run a warm knife blade around the sides to loosen it from the pan and then set the pan in warm to hot water for about 5 mins to loosen the caramel on the bottom. Place a large plate over the Flan and invert. The Flan should drop out nicely with the caramel on top. This makes for a beautiful presentation. Our Spanish teacher is from Mexico and stated that this Flan "is the real thing." I am going to make another tomorrow for my Son's Christmas dinner. Great recipe and definatly a keeper. Tnx.

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    • on January 13, 2012

      This tasted very good, but the recipe was not clear. Doesn't say when to take it out of pan. Also, when I tried the sugar to caramelize the way it says in the recipe, I had to do it three times--I finally was able to make it work, but I had to add a bit of water to the pan. The other way it just went immediately solid!

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    • on January 21, 2009

      This is a delicious recipe! It's similar to the one I made from the back of my Nestles Clasico instant coffee jar. They called for 1-2 Tbls of instant coffee (I used 1) which added a wonderful flavor to it! My son said it tastes like a Caramel Frappuccino, and I have to agree! I also used 1 tsp of vanilla instead of 1/2. After cooling, I only refridgerated mine for 3 hours before having my first piece (and 2nd right after that!). Who has the patience to wait 24 hours? Not me!

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    • on January 11, 2009

      I can't believe how good and how simple it was. I let my granddaughter make it. She is new to cooking and loves flan. When she was done she couldn't believe that was all she had to do.

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    • on August 13, 2007

      This recipe was great! The sugar took a while to cook, but other than that it was simple and VERY tasty! Thanks for posting.

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    • on June 19, 2007

      I was VERY worried about how this was going to turn out. It didn't seem to be cooking well at all and seemed to be too easy. It took 50 minutes to cook and I was only able to fridge for 5 hours.... but WOW! THIS IS AN AWESOME RECIPE. Extremely easy to make and tasted exactly like what you get at a Mexican restaurant. My MIL said that this was better than her Puerto Rican Grandmother's flan she had as a child. Thank you for this superior recipe. I wouldn't alter a thing.

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    Nutritional Facts for Flan

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 292.2
     
    Calories from Fat 83
    28%
    Total Fat 9.3 g
    14%
    Saturated Fat 5.2 g
    26%
    Cholesterol 98.9 mg
    32%
    Sodium 134.8 mg
    5%
    Total Carbohydrate 43.9 g
    14%
    Dietary Fiber 0.0 g
    0%
    Sugars 39.5 g
    158%
    Protein 9.1 g
    18%

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