Flan

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they way he has this written the caramel doesn't work. Find another caramel making education on the net and ignore this. This is fairly common with Tylers written recipes. If you watch his show what he says with respect to measurements is never what he actually puts in. Also, put a little light corn syrup into your caramel at the beginning to stop the crystallization problems later on and don't stir it after the sugar is dissolved at the beginning.

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I was having trouble with the carmel as well. I listened to the recommendations to leave out the water and just like that i had carmel. You know you have a hit when someone says I just want a bite but then they finish their whole piece and then go back for seconds!

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I haven't made this recipe, but wanted to suggest for those having problem with the caramel, just use the sugar, no liquids, over low heat, and stir occasionally. That's the way my grandma has always made the caramel.

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OK, I've read that some of you had problems getting the carmel to brown and just had problems with it. I have baked alot never really had a problem, I've ven made candy, but let me tell you, I couldn't get it to work I tried 4 times 3 times it just turned back to crystalized sugar. Finally we gave up, and forgot the 4 try was still on the stove and it was still on. By the time we found it, it was black but still liquid. I'll take advise so that if I try again it will turn out. Thanks

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The instructions are a little unclear - there is no mention that it will actually take a mixer (stand or hand to beat the eggs and sugar to the required consistency. You'd have to be Popeye the Pastry Chef to do it by hand. Also, my cream mixture pretty much smells like butter without it even getting to the point of simmering... yech. I haven't baked/tasted it yet, still crossing my fingers, but so far I'm not optimistic...

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I read a lot of the reviews and everyone said it was so easy. All went well except the caramel. It was not that beautiful amber brown color. It was white! Please help me. I kept cooking it and cooking it and it never came to life. It started to crystallize and I couldn't swirl it anymore so I added the lemon juice and put in the dish, spread it and went on. Custard came out great. Cooked it and that turned out fine, but it's not brown on top. Hope it taste good. It's for my husbands birthday tonight. He loves flan. Thanks to who ever can enlighten me.

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I have made this several times and it is allways is a favorite.

I use Lime juice rather than lemon juice.
I

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I didnt have any trouble at all w this recipe and the results were wonderful! I did make a 150% recipe of the custard portion because of the other reviews, and it was a perfect thickness cooked in a 2 quart pan. Not too sweet and very creamy. I actually used vanilla bean paste instead of the bean because it was handy, and the flavor was lovely. Dont leave out the lemon juice in the sauce as it is an important flavor component as well.

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This is how i make my flan it comes out very creamy check it out

http://www.ehow.com/how_5223427_make-creamy-flan.html

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This has become my favorite flan recipe. My mother always made flan when I was growing up. When she died the recipe died with her. I've been searching for a long time for a recipe that gave an end product that was most like my mom's. This is it!! However, I do two things differently-- I use whole milk and just carmalize the sugar without the lemon and water. This is how I remember my mother doing it. I have made it many, many times and each time I am delighted with the results. Fantastic!!