I almost don t have much to say. A super-simple and effective recipe. Flan came out great even though I think I took the sugar slightly past where it should have been (yeah I was on the edge of burning it.
Loved this recipe! Followed it exactly without any changes and it came out perfect! Just a tip for getting the flan out of the jars...once you have it flipped over with the plate on top give it a FIRM shake and it will pop right out! I had a little bit of caramel still left in the bottom after flipping it over that I used to drizzle on the white plate over the flan. I added some fresh whipped cream to the top and a few colored sprinkles (since I was making this at the holidays). BAM - yummy and impressed the guests!
Easy to follow and very yummy. Hint: Add 1/4 c water to the sugar when caramelizing as suggested by another user but watch carefully. Don’t want it to burn.
Easy and delicious. Adding water to the sugar is a must. Keep a close eye on it, it goes from clear to amber quickly. Will make it again!
I did not have a Sous vide cooker..or 4 oz jars but I did have the 8 oz sized jars. I still divided the recipe into 8 jars I baked in the oven in a water bath. Turned out very nice very pretty and tasty! The recipe is a little sweet for me but very good:)
LOVED this! Watch that you don't overcook the sugar, I added a little water, stirred once, then let the stove do it's thing. I used a silicone brush dipped in water to get the sugar off the sides of the pan. Worked great. Such an easy and delicious dessert!
thanks for sharing.
I've made this a few times and it's yummy!! I will say every time I've overcooked the sugar. Not sure why it could be the sugar it could be me. Will try a slightly different technique with the sugar next time to see if I can improve it. It comes out rock solid with a bit of caramel that seeps into the flan. Ha! Over all good stuff!
For everyone butchering the caramel (this guy) trick is to add a 1/4 cup of water to sugar before you start. Put on medium heat. Do not stir do not swirl do not jostle when it gets to boiling. If you have a candy thermometer clip one on and wait until you either hit around 340 degrees f or the sugar has turned Amber. Once amber/at 340 go ahead and stir. Other then that rest of the instructions were great.
Great flavor, a little too thick. It is even better the next day. Next time I might use two eggs and one egg yolk to see what changes..
