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Creamy Caramel Flan
Reviews:
February 04, 2004

This caramel flan is perfect. I have made it twice, once for a dinner party and once for a wedding reception. Everyone who tries it LOVES it, even people who don't necessarily have a liking for flan. People also keep asking me when I am going to make it again. The melted sugar is very simple if you pay attention because it will seem like the sugar will never melt and then all of sudden it is brown and fluid. Simply pour into the pan quickly and try to coat as much as possible before it hardens. It doesn't matter if it coats the bottom of the pan unevenly because the flan mixture sitting in the pan for 8 hours while it is refrigerating, will smooth out the melted sugar and make a perfect topping once it is flipped. (Trust me, both times the sugar hardened too quickly but the end result was perfection.)

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