This recipe is a cross between egg custard and cheesecake. Rich and delicious. For best results, make this the day before you need it.
easy to make very delious will make again - 30 Jun 2010
Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after I spent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it. - 25 Jan 2005 (Review from Allrecipes USA and Canada)
I let this flan sit over night in the fridge, but when I flipped it out of the pan the next day, almost all of the caramel stayed in the pan with hardly any of it at all on top of the flan. What am I doing wrong?? Can anybody help me?? - 26 Nov 2006 (Review from Allrecipes USA and Canada)