Flan

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Tried this today as my first try at flan. My fiance loved it! Said he liked his flan and little thicker and curdled. Carmel was awesome, used no lemon juice.

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Sometimes people think too highly of their cooking skills. If a recipe doesn't work out for you, despite "meticulously following directions', maybe you still did something wrong. This is the first time that I've made flan from scratch, and it came out lovely. Yeah, my caramel was a little bitter, but I left it on the stove too long. My bad. I baked it a little too long also. But it was creamy and smooth and just sweet enough- not a 'curdled gross egg mixture'. I used the water but not the lemon for the caramel- to each his own, I guess. No big deal. Nothing's wrong with the recipe. Something may be wrong with some of the cooks!

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Couldn't get any closer to the ones my hubby and I enjoyed in Spain!

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aarsi: it's supposed to do that when you pour it into the pan. it turns liquidy when you bake the flan.

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The sugar looked like its all going correct until when I poured it!! It set like a brittle and won't move in the pan;-(

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Thank you for providing information about how to make the food and it contains so many items I will try this.
______________
Andrew.

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MUY BUENO!!! One of the best flans I have ever had. I did not use the water & lemon for the caramel as others suggested. It's very important to cream the egg/sugar mixture till it is pale yellow and thick to avoid a runny flan. I also used vanilla extract and plain old ground cinnamon and it came out fantastic!! I agree with another reviewer that the texture and taste resembled creme brulee! Thanks for sharing.

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This recipe for flan is HORRIBLE. I've made plenty of flans and wanted to give this one a try, but I took one bite and threw out the rest. The recipes that I've used for flan call for sweetened condensed milk, evaporated milk, vanilla, eggs, and cream cheese, which gives the flan it's signature velvety, creamy, custard texture. This recipe turned into a curdled, gross egg mixture, despite meticulously following the directions. Even more, when I make caramel for flan, I just cook sugar by itself in a pan and get WAY better results. I don't know what the deal is with the water and lemon, to me it came out bitter. This was seriously a disaster of a flan recipe. There are much easier recipes that will yield far better tasting results.

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Haven't tasted mine yet, but had several problems while making it. The caramel was the first problem (I think I burned it!. The water had boiled off and left some crusty looking sugar with the caramel starting to form on the bottom and burn. I ended up stirring the crusty sugar around to get it to dissolve into the syrup completely. Also, I beat the custard mixture for a while but it never really thickened up. However, the beating aerated it so that after I poured it into the ramekins, it shrunk down to about half as much as I thought I had poured in! We will see how it turns out, but I am not sure how it will be. The caramel almost seems to sticky for me to get the flan out of the ramekins (even with hot water!.

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This recipe is so simple but so fabulous. Based on the comments by other reviewers, I was nervous about making the carmel but there was no need to be. Tyler's instructions work perfectly. I used a non-stick pan. Don't mix/touch the sugar; it will melt into an amber color sauce. Not sure why it was such a problem for others. This recipe is a definite keeper. I substituted 2 tsp vanilla extract second time I made it because it cost me $10 for 1 vanilla bean. Flan came out just as good, if not BETTER!!!