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Flan I
Reviews:
May 05, 2003

I have this same recipe from a cuban cookbook -- it's FANTASTIC and genuine. It cuts well, yet is creamy. One of a kind experience! One hint for those who have a problem with it (such as the person who found it crumbly) -- switch the steps in the recipe. First caramelize the sugar and pour into the pan, then allow it to cool -- that way the eggs will not curdle upon being poured into the pan.

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