| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| LUPE'S FLAN | |
|
Flan Ingredients: 1 can condensed milk 1 can evaporated milk 4 eggs 1 tbsp almond extract pinch of salt Caramel Ingredients: 1/2 cup dark brown sugar 3 tbsp water First, in a small pan, combine dark brown sugar and water. Stir until you get a thick caramel (about 2 min). Place caramel in nonstick round or rectangular pan, swirl around and set aside. Preheat oven (conventional or toaster) to 350 degrees. Next, combine eggs, almond extract and salt and mix. Add evaporated and condensed milk to eggs and mix again. Check to see that the caramel is hardened and place flan mixture in pan. Place in oven and set timer for 60 minutes. If knife comes out clean when placed in center, it's ready. Place at room temperature or refrigerator until cool. Lastly, invert flan onto large dish and chill for at least one hour before serving. Enjoy! Submitted by: Barbara Oliveros | |
| 9 reviews | Add review Share |
Related 
recipes
recipesSUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #17692
Maria Fischetti says:
I had tried many different ways to make FLAN, and have been very unsuccessful when the time came to melt the sugar. I tried this recipe for Thanksgiving Day for my family who loves flan and this by far was the hit of the night for desserts. I did however, use fat-free evaporated milk instead of the regular due to health reasons. My thanks goes to Ms. Oliveros for making it very simple for me to carmalized the sugar.
#29634
Sara Estrada (Colorado) says:
I decided to try this recipe after seeing the only comment on here. I did everything exactly right and came out with a disaster! It spilled everywhere in the oven and it tastes like a Almond Flavored Omelet. Absolutely horrendous and a big waste of money and time!
#29641
Tomgirl (Kentucky) replies:
This was so easy and everybody thought it was a great hit when I made it for guests over the weekend.
Sara, are you sure you mixed the eggs in the milk and you have to bake it until it passes the custard test. A thin knife in the center comes out clean. Have you ever made a custard before?! This is really a custard pie.
Sara, are you sure you mixed the eggs in the milk and you have to bake it until it passes the custard test. A thin knife in the center comes out clean. Have you ever made a custard before?! This is really a custard pie.
#33414
CJ (Colorado) replies:
Sara, The part that I had over water while baking in the oven turned out great. The part of the pan that didn't have water directly under it tuned out like scrambled eggs.
#170158
Kathy Hawthorne (Arizona) replies:
Sara, it could be the high altitude in Colorado that kept you from making perfect flan.
#34686
Jobean (Ohio) says:
Any suggestions on the pan size to use? What is the serving size?
#34692
Cooks.com replies:
#43487
Marianne (Georgia) says:
Have many Cuban and Spanish and Latin associates. Understand that true original flan is made without egg whites!! Use only the yolks...it is soooo creamy, it slips down your throat before you know it! Using the whites makes it into a "custard" instead of a flan. Also got recipe from Alex Caesar Cardini at his La Cava Restaurant in Mexico City about 42 years ago when he actually waited on us and explained why you leave the whites out.
#81298
Lupe (Florida) says:
Glad to see everyone is enjoying my flan recipe. I just wanted to change one ingredient. Change the almond to vanilla extract. It will taste much better!
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables