Flan

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great recipe, a twist to traditional one! a better input!

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Hey Tyler have an easier recipe for flan. (From the old country P.R. 6 egg yolks, 1 can evaporated milk, 1 can condensed milk, 1 tsp vanilla, and sugar to burn for sauce. (this would be the typical flan. You can make it into a cheesecake like adding 2 bars of philly cream cheese.

Let me know what you think.

Fran

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Sorry Tyler, this is not flan....I do not recommend this recipe...

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This is a great recipe! I've had so many people ask me time and time again of how to make this wonderful dish. With regards to the sugar/caramel. .It WILL crystalize first before it becomes liquid again. You just have to be patient and wait for the sugar to go through the crystal phase and then it will start melting and becoming liquid again. Just keep swirling the pan back and forth till all the sugar crystals turn liquid. I learned it the hard way but it really works.
good luck!

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I haven't actually tried this recipe yet, but it does sound great! I make my mom's Chilean version which is similar - except for the caramel. Put the sugar (nothing else in the bottom of the dish you'll bake the flan in, and put in a 350-degree oven until all the sugar has melted. Keep a close watch so the sugar doesn't burn! Remove from oven and swirl to coat bottom and sides of baking dish. The caramel will harden and crack. That's normal! Follow the rest of the recipe as usual.

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This is my favorite custard recipe to use in flan. My only problem is with making the caramel. I still hold my breath every time. After asking lots of questions of friends and family and after conducting many experiments, I find adding the water to the sugar before melting actually makes it harder to produce a fine caramel. I often would end up with rock candy.

I've been having the most success with simply melting the sugar in a heavy pan over medium-high heat and just leaving it alone. The less I do the better it comes out. Also make sure to coat your mold WELL with a non-flavored oil before pouring in the caramel.

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Very good and very easy to make.
Thanks.

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I tried it with milk and half/half and cream gives it a "melt in your mouth" feeling. I've substituted vanilla extract and cinammon extract instead of a whole bean and stick and it came out just as well, if not better.

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I have lived with a beautiful Mexican family for just over five years. This wonderful desert, FLAN, was a special treat. You have taken the difficulty out of the making of this dish for me. Beautiful Results!!! Yes!! Thank You for putting the excitment, joy, and fantastic results back into cooking. LOVE your teaching abilities as well!!

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I tried this recipe at a family gathering and everyone loved it. Now I'm the Flan person. Everyone wants it at every party. Thanks Tyler - you're the best!