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Reviews & Comments

Flan
full spoonfull spoonfull spoonfull spoonempty spoon (19 Ratings)

19 Ratings

5 spoons 53%
4 spoons 32%
3 spoons
2 spoons 5%
1 spoons 11%
Flan
The quintessential Latin American dessert—a true comfort food for Americans of Latin American descent. There are as many flavors and variations of this creamy dessert as there are Latin American countries. This one gives you the basics.
Prep: 15 MinTotal: 1 Hr 35 Min
1 - 8 of 8 Reviews
Posted 2/24/2012 3:17:43 PM REPORT ABUSE JLBlack said:
Rating:
I made this and loved it - will make it again. To save time, I did use the caramel topping in the bottom - tasted really good. I also added fresh nutmeg to the custard before pouring it into the cups.
This reply was: Helpful  Inspiring
Posted 5/16/2011 9:04:17 PM REPORT ABUSE hilary007 said:
Rating:
I just made a flan with sweetened condensed milk, evaporated milk, and creme cheese,eggs, sugar, and vanilla. It was HEAVEN!
This reply was: Helpful  Inspiring
Posted 12/4/2010 11:09:44 PM REPORT ABUSE PbuzzybeeD said:
Rating:
I love flan. I'm going to try to make this! wish me good luck.
This reply was: Helpful  Inspiring
Posted 11/25/2010 2:48:55 AM REPORT ABUSE isaiasnicole5 said:
Rating:
I have always made flan with two cans of evaporated milk and two condensed sweetened milk, 6 eggs, two tspns vanilla extract and light cinnamon, at the bottom of the pan you pour the caramel sauce then add the mixture, stick in the oven in the bano maria,( two inch dish with water) and leave until its a golden brown and a knife comes out clean, you can stick it in the regirator up to 8 hours, if you decide to put in the refg. to unmold it place in hot water to loosen it from the pan
This reply was: Helpful  Inspiring
Posted 10/11/2010 4:11:23 PM REPORT ABUSE voviedo said:
Rating:
Ok this was is alright but I love it a little different.... Use 1 14 oz can la lechera, 1 12fl oz can evaporated milk, 4 eggs, 1tsp vanilla, and 1/4 of an 8 oz block of cream cheese. I put everything in the blender, then use 3/4 c sugar for the caramel sauce. When I pour the liquid mixture into the carameled container I pour it through a wire strainer to catch any chunks but rarely do I have any! Enjoy.
This reply was: Helpful  Inspiring
Posted 2/1/2010 8:46:07 PM REPORT ABUSE vkstinson said:
Rating:
I followed the recipe exactly as it says, the consistency is perfect and it came out similar to what the picture shows and was pretty. I was very proud...except when I tasted it :( For anyone who attempts to make this, I would recommend using more sugar or try to use just egg whites. Otherwise, it will taste just like a poached egg...which is what happened to me so I had to throw the entire batch away. Even adding more caramel didn't phase it. I'm sure this could be a great recipe if you have the time to "tweak" it.
This reply was: Helpful  Inspiring
Posted 2/12/2007 10:05:42 AM REPORT ABUSE Jacquie said:
Rating:
What a delight. It is comforting to know that I can always have a Flan when I want it- - -and I can have the best.
This reply was: Helpful  Inspiring
Posted 10/23/2006 8:27:27 AM REPORT ABUSE djkhoon said:
Rating:
I made this last week just something to do because when I first had a flan it was in a restaurant and I thought, wouldnt it be so cool to learn how to make this? I thought it was the most difficult thing to do so I was researching the web came across this recipe and tried it last week and i''m tellin you. it is to die for. Its not like overwhelm thickness in your mouth, it just melts and while its melting you can taste and savor all the flavor. It was really easy to do. I was amazed. and when I made it was the best ever. just like the restaurant. this is a must try recipe at home! enjoy!
This reply was: Helpful  Inspiring
1 - 8 of 8 Reviews
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