By Michelle (Chef #632056) on January 28, 2009
"I received this recipe from my mother-in-law who is from Bucaramanga, Colombia. It's delicious!!"
Serving Size: 1 (65 g)
Servings Per Recipe: 10
"My family LOVES flan. Tonight I made your recipe and they love it better than my usual. My daughter thinks it tastes just like the flan at Abuelo's and that is her favorite...thanks."
"This recipe is excellent. My husband is from Columbia and he said this flan is almost like his Mom's recipe. Thanks for sharing."
"I liked this quite a bit, and I didn't think I liked flan, and almost always passed it up. Mainly, I didn't know what it was made of. I don't know if this is *the* best flan ever, not being a good judge, but I'll give it points for opening my mind. The melting sugar step was new to me, and took a while, and was kind of tricky. I used 5 Tbs. sugar, but the yield was probably 4, since it was so messy. But that seemed like plenty, in the final dish. It may also have been my first time using a "BAÃ‘O MARÃ�A". I baked the dish for 1:10 (it failed the knife test at 1 hour). And even though I chilled the dish for 7 hours, it still didn't "slide right out" of the loaf pan; I had to loosen the edges with a knife. But overall, this was a pretty good recipe!"