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My review
Spanish Flan
5
ASOTO
"Delicious Spanish flan, everyone will love it!"
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Ingredients
1 h 20 m servings 349Original recipe yields 8 servings (1 - 9 inch round)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
- Bake in preheated oven 60 minutes. Let cool completely.
- To serve, carefully invert on serving plate with edges when completely cool.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 8351051 Ratings
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Most helpful positive review
7/11/2006
Best recipe. Simple and the traditional way of making flan. Tips: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it...
Most helpful critical review
5/5/2007
For first time flan makers: By no means an I a novice in the kitchen:(just never made caramel before) however, it took 3 tries and several phone calls before I got the caramel right. The recipes...
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7/11/2006
Best recipe. Simple and the traditional way of making flan. Tips: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it...
5/5/2007
For first time flan makers: By no means an I a novice in the kitchen:(just never made caramel before) however, it took 3 tries and several phone calls before I got the caramel right. The recipes...
2/10/2006
This is the one. I've made several flan recipes from this site and others and this recipe is the best. Have made this one several times now, and it is by far the best. Some hints: Melt the su...
1/5/2006
This is the recipe i've always used... but for what here in Mexico we call Chocoflan or Pastel Imposible (in southern mexico.. Impossible Cake)... all you have to do is prepare a chocolate cake ...
4/9/2006
This was an awesome recipe! Easy to make and more wonderful to eat! If you are worrying about the carmelized sugar hardening too fast, mix all the ingredients first, and then melt the sugar an...
2/12/2006
WOW! Great, restaurant-quality flan that's creamy, rich, and the perfect sweetness. I blended the ingredients in a blender, which eliminated the need to strain the egg mixture, and I used a wate...
11/1/2010
I liked this flan. It is a bit different than most I've had because of the reduced amounts of eggs. However, it works very well and it was tasty. One thing I wanted to mention.... the caramel/sy...
4/25/2008
I loved this recipe. I decided to use this recipe since it seemed easier than the rest. I followed other suggested suggestions and used 1 extra egg and added cinammon. I also put some vanilla in...
8/15/2006
I joined this site bcuz of this recipe!! I just chose it bcuz I had 2 cups of reg. milk that were about to expire. Changes I made: substituted the evaporated milk for 16oz of reg. milk and added...