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Portuguese Flan Recipe

Portuguese Flan

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on July 24, 2010

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    just place sugar ONLY (you don't need water in the mold pan
    over medium heat...shake the sugar around as it melts...It should be a
    deep golden color, but DO NOT burn. Allow to cool, then pour in the egg mixture.

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  • on July 22, 2010

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    As good as this recipe is the caramel took me three tries to get it right.

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  • on March 02, 2009

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    I've made this flan numerous times and my guests repeatedly tell me it's the best they ever had. Delicious!

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  • on December 10, 2008

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    I made this for a friends birthday brunch and she (and all the other guests couldn't get over how smooth and tasty it was. I didn't have port and substituted Cointreau. I also garnished with sliced strawberries instead of flowers.

    Since I've never made it with the port, I'm not sure what the difference might be. I can't imagine a couple of teaspoons of an ingredient could make a HUGE difference.

    The only problem I had at all was in what pan to use. When I read 9 inch cake pan I figured a layer cake pan. It didn't look big enough to handle the volume and luckily I poured the custard in before adding the caramel. It wasn't large enough so I ended up using a 9 inch springform pan (with tightly wrapped foil on the outside. It came out great - although the sauce was leaking.

    I think I'll try to find a deeper 9 inch pan before I make this again. I'd be curious to hear what types of pans others used.

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  • on December 23, 2006

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    I made this flan for Thanksgiving and everyone LOVED it. Texture was so smooth, no bubbles whatsoever! It was requested again for Christmas.

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  • on March 07, 2005

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    This recipe is the best! I was in heavan when I took a bit of the flan.

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