Flan Mexican

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This is the Flan recipe I used, I skipped the first and hardest step. Just buy a good jar of Caramel sauce!

Also, I only have 4 ramekins so I just halfed the recipe.

4 eggs
1/2 tsp. vanilla
2 cups whole milk or half n half

I added some orange zest to the boiling mik to flavor a bit. Make sure once you temper the egg mixture that you strain it before you pour into the ramekins, there is some crust that forms and the strainer is a must for a smooth tasting flan. Also, your water must be hot when you pour it into the dish with the ramekins. If you line the baking dish with a dish towel then place the ramekins on it, it helps when you pour the hot water in as it does not slide around. Pretty easy Flan recipe from all that I researched.

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I read the reviews before I made the flan and it was wonderful. It was even better the second day. The trick is having the water hot before placing the flan into it. I also made just half the recipe. No problem!

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Re: The reason your flan is a SOGGY MESS and didn't set up, is because
the cooking directions are FLAWED! To properly cook a flan in a water bath,
the bath water MUST BE NEAR-BOILING! This is best accomplished by bringing the water to a boil in a TEA KETTLE on top of the stove,
then carefully pouring the hot water around the flan(s, which have been positioned to sit inside a large roasting pan, (or any such pan which will accommodate your flan pan or ramekins. Do not splash any water into the flan(s!!!!

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This was my husband's second attempt at this recipe. The first batch he didn't even get past making the caramel before he had a huge mess. Since then we have learned from Alton Brown to "use jarred caramel sauce". So we used jarred caramel sauce this time (a real good quality one, then made the rest of the flan. The key to adding the hot milk to the egg mixture is to constantly whisk while you very slowly add the hot milk. If you add it too fast you will scramble the eggs which will ruin it. Do not add the egg mixture to the boiling milk, add the boiling milk to the egg mixture. It does turn out very eggy but very good in the end. It also does make a bunch. We made 14 souffle cups full so halve the recipe if you have to.....or bring it to work for your co-workers like I did!!

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This simple recipe is much harder than it reads. If you cook the sugar too long it becomes hard. When I added the egg mixture to the boiling milk there was a curdled mess. I cook quite alot, and have never had results this poor before.

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Used 1 cup less sugar and cooked for about 35 minutes...... ABSOLUTELY PERFECT. A huge hit. Recipe made 8 custard cups & a pie tin full!

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This flan taste just like the one at a restaurant I love to go just for the flan...now I don't have to go as often.

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Very Easy to make - I used less sugar and it came out perfect.

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I followed the recipe just as it was written, yet the end result was just a heap of goop. It seemed like it never set?

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I have made this recipe several times and it always comes out the same, and its always good.