@lolanelson9634
I had made this flan recipe about a year ago, and thought that I had saved it. I wanted to share it with my grandson ( who at 14, loves to cook). I was in dismay, but was overjoyed when I finally found it. This takes a bit more effort, and I did have to remake the caramel, but I’ll never find flan anywhere better than this 🤩‼️
@veevee111
That close-up of the finished flan was the money shot! This is one recipe I can't wait to try, especially when I have all the ingredients on hand. Thanks for sharing 👍😊
@MidwestGirl
Thanks for your honesty about the trials and errors with the caramel sauce. TBH, I would have felt like a complete failure - so thanks for letting us know it's a bit tricky and to not give up!
@deborahfriedman9907
I made this yesterday to take to our friends' house for dinner last night. The caramel worked the second time (although I may have given up too soon the first time). Per Christine's post (which I wish I had read before I tried to make it) - she is spot on - keep stirring the the sugar. It will look weird and get lumpy but don't give up. Keep it on low heat, keep stirring and the lumps will melt. Once they are all melted, it's ready to go into the glass baking dish. Don't panic if some of it starts to harden into "candy" when you pour it in. It will soften when it bakes. It looked beautiful, our friends were blown away (and he is from El Paso so he known flan), I was proud, and it was delicious! Thank you so much for the great instructions!
@juliepoulos83
The way I was taught was to make it in an aluminum pan. You put the sugar directly into the baking pan, and melt it over the fire. Works every time. BUT if you really want to use a glass baking dish, you could put it inside the bath pan with the boiling water to warm the pan up before you pour the melted sugar into it. The problem you're having is because the pan you're pouring it into is cold. I still choose to opt for the aluminum baking pan. It's very easy and there's only one step, and one pan to clean. Happy baking!
@pomelogirl_8939
Have you tried using egg yolks than whole eggs? We make flans in my country too (Philippines) but the best flans I've had uses just yolks and a 1:1 ratio of evaporated milk and condensed milk. I just though you'd like to know one of our little secrets haha. It makes the flan more rich and creamy.
@russcamp2607
great recipe , i used 2 / 3 cup of sugar and 1 /3 cup of water for the caramel just swirlled itand that mixture worked better for me.its was super yummy ty so much. im making it again today !!!
@BlancaDHC
Was so in the mood making this today and soooo looking forward to the outcome. Update pending. ...
@chrisr.1803
I’ve made this many times. I stir the sugar. It does harden when you pour it into the baking dish. I pour the custard onto the hardened sugar. It softens during baking and turns out just fine.
@bryanharrison3889
Put a squeeze of lemon or lime juice in your sugar when you're making your caramel and it will help prevent it from getting hard.
@robertgoss4842
This is a beautiful recipe. I love the idea of sweetened, condensed milk, vs. ordinary milk. And you show vividly the importance of straining. Cannot wait to try it. Thanks a million!
@vivianmcduffie6686
Love your clear instructions
@mgarzaguzman
A tip for the next time you make flan... try to warm your flan dish. Either u can run hot water in it, (then dry it of course) or my personal favorite is to put it in the oven for a few min just before the caramel is ready. It gets instantly hard because yes you're right it's like a candy. Sugar is a very versatile ingredient and changes with different temperatures. It can be finicky. Your flan dish was much colder than the sugar so it solidify before allowing u to cover the bottom. It wasnt wrong. Try to warm your dish, it will allow you time to swirl or spread (whichever is your preferred method) the sugar to coat the bottom. I have never used heavy cream but am curious about how creamy it becomes without all the air bubbles. Also before watching I was assuming that you would add cream cheese. Alot of people like to add it to achieve the creamy desired texture. I appreciate that you didnt. 😊 thank you for sharing and hopefully you will be able to test out my tip.
@EvilSanta482
I really appreciate you r willingness to show a mistake so that we may not make the same. SO may cooking channels are so heavily edited that you never see anything even remotely like reality where sometimes it just blows up on you.
@gerardjohnson2106
Most beautiful flan I have ever seen and I know it tasted as good as it looks. 2 thumbs up on this one. Thanks for sharing.
@livelaughlove12
Love this recipe! Easy to follow thank you
@jacquelynward511
Such a beautiful dish. Thank you for shareing.
@foodielah535
I like that you explained all the process in detail. Love the dish and I’ll definitely try this recipe soon.
@onfire4664
FLAN?!?! woman, you've found my weakness!!!! 🤪🤪🤪
@Karmah01