5 Reviews

I am a little torn in writing this review. After reading the other reviews, I set my oven timer to 25 minutes. I think other people have much larger custard dishes than I do, because at 25 minutes, they were DEFINITELY overbaked. Overall, I enjoyed these, but I"m mad that I didn't follow the initial suggestion of 20 minutes. Also, my caramel hardened too quickly to coat the sides of the custard dishes.

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RBM May 07, 2007

This was really good. Silky and smooth. Easy to make. I cooked them the time you put in the directions and they turned out fine. I used Amarula coffee liquour instead of Kahlua. I used 1 cup heavy cream and 1 cup milk for the half and half. I'll definatly make this again. Instead of caramel in the bottoms, I think raspberry juice(strained from frozen raspberries) and sugar caramelized would be nice. Thanks Looney, for a delicious recipe.

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L. Duch January 07, 2007

Very good. I agree about the cooking time. It took between 45 - 50 minutes to cook. I made it for Cinco De Mayo.

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skiingpeaches May 06, 2006

it is verry delightful, creamy and just great i recommended

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cute_ndevilish February 03, 2005

This was EXCELLENT!! I did make a few changes.....my kids don't like Kahlua anything..so I used Creme de Cocoa instead. And in my never-ending quest to cut sugars, I used Splenda in the custard, but still used sugar in the carmel sauce. Also, the cooking time is off. I needed to cook it for 45 minues, which after reviewing other flan recipes on here, I see a pretty common cooking time.

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Lightly Toasted October 18, 2004
Mexican Chocolate Flan With Kahlua