Kahlua Flan

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It couldn't have been much easier to make and my husband asks me often to make it again. I loved it and all my dinnerguests too.

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Had all ingredients on hand and made it without any issues. I used 8 ramekins instead of the 9" cake pan to speed baking time. Flan tasted wonderful. Will use this recipe again.

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As part of a Latin-themed dinner, I decided to make flan for the first time. I looked up many, many recipes with good to excellent reviews on the foodnetwork and other sites. Reading reviews on different recipes across various websites helped a lot with what to expect and helpful tips.

I chose this one because not only did the reviews rave, it was the simplest and shortest recipe. The condensed and evaporated milk cans make it all very easy.

I was surprised how easy it was to make? really fast, and it was a huge hit with my guests. I chose to leave out the Kahlua. I think the density is really personal taste and will use only 3 eggs next time, because I like it a little lighter.

I had no trouble with melting the sugar that many reviewers mention in all the recipes. Low heat and swirling is all you need. I did overheat the first batch. As a result, when I poured the syrup into the baking dish, it wasn't very soft and hardened quickly, so I couldn?t spread it. With second attempt, once the sugar liquefied, I quickly poured.

I had to mix batter in a blender on low - couldn?t get a smoothness with the electric mixer. I then poured the mixture into the pan through a sieve.

I also took the advice on the water bath when baking and ignored all the different advice on the type of baking dish to use (deep or dark pans. I bought a $3 large aluminum roast pan and used a clear glass baking dish. I put the baking dish in the center of the pan and then poured hot (not boiling water half way up the sides of the dish.

Refrigerated the flan 8 hours. When it was time to serve, took a knife along the edges and flipped onto plate. No problem. Make sure to put the serving plate on top of the dish before flipping. The syrup just poured over the sides without me doing anything.

This is a keeper with or without the kahlua.

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I just started cooking and baking. This is the first recipe that i chooses and it did come out great. I gave to my friends and they all loved it. Be careful with the kahlua because it can overpower the flan very easily.

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I thought this recipe sounded so simple so gave it a try. We are Flan lovers and making it at home would be a treat. The carmel topping working out fine and the presentation was really pretty. But the flan itself was VERY thick and dense. I couldn't taste the Kahlua.There's not a dessert I won't finish and I have to admit I only ate 1/2 my portion. Probably won't make again.

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i can't descibe how good the custard was. My family adored it and it finished right away. It was a bit too sweet overall, i don't know if it was because i misread one of the steps but i live in a family full of sweet tooths, so what the hec! it's inspired me to try many more flan recipies but i know this will always be one of my favorites! High five Emeril !

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Super easy. no problems with the caramel for my taste i used whipped cream on top instead of the chocolate. I love flan and this one is really good

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I am not a fan of flan, but decided to make this recipe for recent guests. It was well-received. I really didn't care for it, but again, I am not a fan. Otherwise, I would have given it five stars. The Kahlua flavoring is key so make sure you put some in the flan and some in your tummy! Woo Hoo!

Oh, it's very easy to make as well. Like many, I had issues with my caramel. I hear there are better and easier ways to create caramel if you search on Food Network and Google.

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Extremely simple to make. The Kahlua adds some depth to the flan, just enough to enhance not overpower.
Definitely a keeper! :

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For my Mexican Peeps
Este Flan es cremoso y no contiene tanto Huevo como otras recetas
Esta Perfecto y Facil de preparar
Buen Provecho

Y Gracias Emeril


This Flan is Perfect it does not have too many Eggs like other recipes
It's Perfect and Easy to make
Enjoy
And Thank U Emeril