Flan

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This recipe is superb. I'm made it on several occasions and every time it was a smash. People love how smooth and creamy each bite is. It is probably the best flan dish out there.

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LET THE BATTER REST ABOUT AN HOUR ,IN THE PAN YOU ARE GOING TO BAKE IT SO YOU DO NOT GET ANY HOLES IN YOUR FINISH CUSTARD.

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Its the best flan i have ever had! Ive been around the world and tasted alot of different recipes of flan. None came close to this.

P.S the part about this recipe that makes it so hard is the carmal. If its too hard, u can use brown sugar instead

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Made this for guests a few nights ago and served with a Spanish inspired meal. Great end to a great meal.

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Very creamy and rich

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Taste just like a mexican resturant in California. I had to learn to make my own since moving to Georgia!

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The flavor and texture of the flan came out wonderfully. I made this dessert for my wonderful bookclub friends, they loved it and asked for seconds. The one problem was that the flan came out very thin, not much height at all. I know it was not supposed to be this way. Help, what did I do wrong???

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I love flan. This recipe is wonderful. The custard is perfect and melts in your mouth. It took me 2 tries (pat on back to get the caramel to turn out. The first time I used too low of heat, it cooked too long and burnt -- in the trash. The 2nd time, I used a higher heat. Sugar will melt, crystalize again, and then melt into an amber color. Just keep swirling in pan. Be patient. Also, caramel will harden in mold right away. Don't worry, when it cooks in oven, it will become a syrup, which helps flan slide out of mold. Cinnamon accents perfectly. Used real vanilla liquid, 1 tsp after cream simmered. Husband said he couldn't think of anything to change.

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It was a great flan...however the heavy cream makes it very thick like a cheesecake and not spongy like a flan should be.

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I just love flan so much!! The first time I tried it was actually in Mexico!!