Flan

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This flan is deelicious! It took me 3 tries to get the sugar to carmelize right. The trick is to just be patient! Keep swirling until it carmelizes. On my first try, it started to crystallize...then i realized that I just need to keep swirling over the heat even if it seems like it's not working. The flan came out absolutely perfect!!! It is not jello-like like some other flans. It's creamy and dense but not at all like cheesecake!

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This recipe makes VERY GOOD flan, very creamy and dense and rich but not too sweet. Both my boyfriend and I loved it. It's way better than the quickie recipes that tell you to use condensed milk (which makes the flan too sweet in my opinion. The only thing I would change is to either use a smaller pan or to double the recipe if using a regular sized pan. If you don't do either of these then the flan will only be about 1/2 inch high, which makes it look a little strange.

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One Chirstmas, my boyfriend and I had dinner at his Mom's house and she made Flan. I never had it before that night and I fell in love with it. In fact, it became my favorite dessert. I found the recipe and made it. I only rate it four stars because it was a little on the thin side. I like the flan thicker therefore, double the recipe. The actual taste was amazing though.

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This by far was probably one of the best flan recipes i've ever tried, I thought the heavy cream was a really nice touch. For everyone who's read the prior reviews i don't think you should be phased by the flatness of the flan or the caramel. My advice would be the caramel is something that burns easily and should be constantly watched so basically don't just time it and walk away. As for the flatness of the flan this doesn't have an baking powder so don't expect it to rise, if it seems to not be enough to fill the mold make some more before you bake it to compensate. This recipe worked great for me. Thanks for another great one Tyler :

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This flan is very very rich compare to i used to make but it prefer this recipe because it gives the perfect presentation when you cut it. The flan is very smooth and doesn't have too much holes. I think this recipe is fairly easy to make compare to "buttercream" icing, the one with egg-whites and butter.
I am not sure why some people say it the worst recipe that she/he ever tried o_O?

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I know a lot of people say, THIS ISN'T A FLAN, TYLER, and MINE CAME OUT FLAT. So you made a mistake. Something went wrong. Believe it or not, I actually made this and it turned out perfectly. Real flan. No, seriously. It was perfect. It was delicious. And tall. And made my boyfriend squeal with joy. But it took me three tries. Flan isn't an easy dish. It's actually quite hard to make. But once you got it, it's awesome. So to all you people who said, "TWO STARS CUZ IT WASN'T RIGHT". FIVE STARS. I practiced.

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By far the WORST recipe I have ever tried. I thought I made a mistake making it the first time, so I tried it again. What an oopsie. They turned out just terrible! I origanilly made it for my parents, but, after trying it.. it was a disaster! Even my 5 year old niece hated it. Well i guess my family aren't flan eaters.

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I've never been a big fan of Flan until I came across this recipe. It rocks! Thank you for making me a believer!

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I usually like Tyler's recipes very much but this particular one has a problem. After cooling the flan was only about 1/2" high. Taste was great but the appearence was offel.

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Having been born in Cuba I was eating flan before I walked. This flan ranks with the best I've had !!!! To use less sugar I used Splenda to do the creaming of the eggs.