Flan

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Delicious and so easy to make. Like many others, I omitted the lemon juice and had no problems. Will certainly make again, the family LOVED it.

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Not for a novice cook, but if you pull off every step as written, you will be rewarded with a creamy, velvety flan with a rich caramel sauce. Do NOT be tempted to stir the caramel. It just happens after 10-15 minutes of focused attention. This was my first attempt at flan, and it was a bit involved, but it was SO worth it and will feel much easier next time. I will own up to using powdered cinnamon and vanilla extract.

Simple ingredients, real food, MAGICAL results. Afraid it'll be flat? Pour about 2 1/2 cups of water into your mold. It'll be that thick. A glass pie pan works really well.

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The recipe works well. The flan turn out creamy with a nice caramel syrup after letting it sit for a while. The only issue is the egg whites. I'm used to making flan with just egg yolks. To me, using only egg yolks gives the product a creamier less eggy taste. Don't get me wrong, this is a very good recipe and the flan tasted good. Next time I will only use yolks...8 to 10...not sure.

I snigger at the caramel complaints. If your flan didn't turn out it is an issue with your cooking skills, not the recipe.

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Great recipe! It's much easier to make than I thought it would be. The lemon juice adds a nice fresh taste to the caramel.

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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.
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Andrew.