By Emilee G. on May 25, 2004
Photo by cookiedog
Photo by cookiedog
"This is my family's favorite flan. The recipe is from Ninfa's restaurant."
Serving Size: 1 (123 g)
Servings Per Recipe: 10
"Yum Yum Yummmy! I have made this twice and taken it to work. Everyone just adored it!!!! Here are a couple tips I've found when prparing this recipe. I don't have a food processor so I used my blender and it worked just as well. Cool carmelized sugar before adding egg mixture. I used 9" cake pan and placed it on a cookie sheet. Place the pan on the cookie sheet before you pour in egg mixture. Then place the 2 pans in the oven. Once pans in the oven add the water to the cookie sheet. This helps prevents possible water spills during transport. To check for doneness place a knife in the flan and if it comes out fairly clean it is done."
"I'm not a flan eater, but my husband, who has always enjoyed flan, says this is the best flan he has ever had. The recipe was easy to follow, and I made it exactly as directed. I had no idea how to clean the caramelized sugar from my skillet, as it seemed permanently fused on, but I found that boiling some water in the skillet causes the sugar to easily dissolve. "
"I no longer need to drive across town to find my favorite flan because this is better than any I have tasted anywhere! Who would guess that a dessert this wonderful could be so easy to prepare. The only thing that is a little tricky in caramelizing the sugar. Don't let it get away from you or it will get hard. That is the only thing that requires attention and a little experimentation to get it right."
"NOw even I can make flan! I loved this recipe it came out perfectly!"
"Oh so good. Easy if you use a blender. My family loved it I will make it again soon. Thank you for posting "
"Best flan I've ever had. Have made this at least 10 times so far with great results. So easy to make in the blender! Thank you so much for sharing this great recipe Emilee G!"
"WOW!! This was GREAT! I used evaporated milk instead of regular milk only cuz thatâ€™s all I had. I also used small/short (oven safe) coffee cups (didn't have a pan) and put THEM in a large baking pan w/water. Cooked for 40min. I have NEVER made flan before...EVERYONE LOVED this ....( my family is from South America ). The only thing that I noticed was that a lot of the caramel stuck to the bottom. I DID get some sauce out of the cups.. but not all of it ... any suggestions??"
"Delicious! I followed the recipe exactly, except I used little ramekins, using the same oven temp and time and it turned out great. It makes for a beatiful presentaion on it own. I was worried the cream cheese would make it taste to much like cheese cake but not at all. It had a very traditional taste, like the flan on my Abuelita's dessert table!"
"Hands down the BEST flan I have ever had. The only dish I had to bake it in was my casserole, which I think was too deep. It resulted in a thicker flan. When 50 min. was up, the top layer was dark golden brown, but the middle was very liquidy. I peeled off the top layer and added about 15-20 min. baking time. And it still turned out DELICIOUS. Thanks for sharing!"
"This was the best flan I have ever had! Rich & creamy & worth the effort. Though not difficult to make it did require some "juggling" with multiple pans & the food processor. Thanks for posting!!"