Baked Flan

I have another recipe I normally use for flan, but didn't want to use all canned ingredients because I had some cream to use up. I tried this recipe and we really liked it. Based on the reviews and by comparing to my normal recipe I changed a few things. I only carmelized 1/3 cup sugar and used 6 eggs instead of 5 because I needed to use up some eggs. I used my immersion blender to mix it up - easier cleanup. I also find it easiest to carmelize the sugar in my baking pan - saves dishes and eliminates the problem of it hardening up too fast. Just sprinkle the sugar all over the bottom of your baking pan and place pan on stovetop over the lowest heat setting. As pan heats, sugar will melt and using hot pads you can tilt pan until it is all melted and a nice brown. Remove pan and set aside to cool as you mix other ingredients. I wouldn't use a glass dish for this because if your dish is still too hot, when you add the cold or cool ingredients, your dish may crack. I always use an 8 or 9 inch steel or aluminum cake pan and set it in a 10 inch cake pan for the water bath. One more thing...mine wasn't done in 50 minutes, so I loosely placed a piece of tinfoil over the pans, slightly tented and cooked an additional 20 minutes until my knife came out clean after inserting in the middle. If you like flan, you will like this recipe. Very yummy!!

I followed the recipe exactly and after 50 minutes, the top was dark brown but the center wasn't even a bit set--completely liquid. I am an accomplished cook, and have no idea what what went wrong. If someone can tell me, I'd like to know!

This was great! I made two of them, one for New Year's Eve, & and one for New Year's Day. They were big hits on both occasions. I liked it because the ingredients were simple & basic, & the directions were specific & clear. I found that the advice regarding melting the sugar was very helpful (I have burnt sugar before when I didn't pay close attention). Everything came off without a hitch, except that I tried it in a blender the first time, but it was too full & ended up messy when I tried to pour it. So, the second time, I just used a regular mixer & bowl & it was fine. I also put the finished flan into the refrigerator overnight, so that it would set a little more & be cold when served. Very yummy & classy! Thanks, Beth! (I'm making it again tonight for a baby shower tomorrow!) :)

I made this recipe for some friends after we all came back from a trip to Mexico. They said it tasted better than any of the flan we had in the restaurants there. I used brandy instead of vanilla extract, and stirred a bit of brandy into the caramelized sugar at the end of melting, and that added a nice flavor. I also used 12 ramekins instead of one large dish and they came out perfect – I reduced the cooking time by about 10 minutes to accommodate for the smaller bowls. Highly recommended!

The best flan I've tasted. Took me a few times to get the caramel right but it's fantastic and well worth the persistence to get it right. I took another reviewer's advice and used a big bowl and a mixer instead of a blender. I also fill one large pie dish and a smaller little casserole dish (like a single serving size) and it uses up the little leftover mix that I have. My mom usually takes that little dish home with her. She is a veteran cook and she licked her plate clean the first time she ate this. Also, I cook the small dish for the same time with no problems. I like to eat it cold so after I let it cool (it will be runny when you take it out of the oven but will set nicely after it cools), I put it in the fridge. It makes it easy to cook the day before a dinner party.

This is very similar to the Spanish Flan (my favorite). I'm from Chile and this is a very popular dessert over there. A tip to prevent sugar from crystallizing is to add a few drops of lemon (2-4) while stirring the sugar in the pan. If you don't want to worry about burning the sugar, it's best to use the "wet" method which simply means adding a few drops of water (10-20) to the sugar so the sugar will be all wet but still solid in the pan and stir it until it becomes liquid and brown. You don't need to use the lemon when you use the "wet" method. Also, after you mix all the ingredients and pour the mix into a deep baking pan (like those for cakes), you place the baking pan on top of a "handless" deep pot that is filled with water half way. Then, you place both in the oven and cook it as per cooking time. I used to use a tooth pick or knife to check for consistency/texture before taking it out of the oven. Once the flan is ready, you prepare the caramel as per above instructions and pour it over the cooked flan when you are ready to serve it (not before!). Let it stand at room temp or in the fridge for about 20 minutes until the caramel is fixed to the top of the flan. I prefer to let it stand at room temp so only the top caramel will be solid at time of serving because it only takes a few seconds for the caramel to solidify. If still in doubt, check the recipe for Spanish Flan (which is the original) for detail instructions about the caramel. Hope this helps. :)

BETH -- thank you!!! I have been searching for a good flan recipe for about a year now. This is the simplicity I was longing to achieve. This recipe, I have ranked highest above all. It was easy to make and now it is a definite family favorite. This is a true Mexican dessert. (Anyone reading this..look no further - this is it.)

They need more stars for this recipe. Ive eaten flan all over the caribbean and this one is by far the best !! I use only whole milk in this recipe and as one reviewer said Eagle brand sweetened condensed milk is really sweet I prefer Carnation brand. Also when I melt the sugar I use 1 cup of sugar, 2 tablespoons water and 1 drop of lemon juice, this helps the sugar not harden as quickly so you can get it in your souffle' dishes or casserole dish and swirl it around before the sugar hardens. This is absolutly the best flan recipe ever. Thank You for sharing !!!

It was very sweet and smooth. I just used the typical electric mixer in the bowl. It worked fine. I thought the caramelized sugar would spread a little by tilting the dish after pouring it, but it did not at all. So, you really swill slowly to cover the entire plate evenly. It made the surface to be a little bumpy because I had it so unevenly. I baked in 13 inches tart dish, and it fitted perfectly, but I think I would try baking it in something a little deeper next time. Excellent recipe. ************* I've tried less sweet version by adding one more egg, 1/2 each cup of Heavy Crean and Milk. I liked this better. And, this still fit to my same 13 inch tart dish...

This flan recipe is really good - it's restaurant quality!!!! It took me 1-1/2 hours to cook it. I will definately make this again, maybe even try adding some chocolate. Thanks Beth!

this recipe is clearly 5 star and i followed the ingredient recipe exactly. living in florida most of my life with it's wonderful latin influences, i have had my share of flan made by cuban and puerto rican friends over the years. this recipe is wonderful! i heated my sugar in a small frying pan with a little bit of water and i stirred it lifted above the burner when it started turning light brown to control the browning. i love the almost burned caramel flavor, which by the way is authentic. i also placed my corning ware dish in half the boiling hot water bath before i poured in and spread the caramel and it spread very nice. it turns really hard quickly and i have found it takes overnight refrigeration to melt it properly and for the flan to set. check for doneness of the flan with a toothpick and take out of water bath to cool or it will continue cooking. after refrigerating overnight, i ran a knife around the edge before i put the serving plate on top and flipped it over. tap the bottom of the bowl before pulling off. i am not sure if this does anything, but it works for me and comes out every time. the top which was the bottom should be brown and the luscious brown syrup will flow on to the plate so be sure to plate it with something with a ridge. the top should not be brown while baking, just when flipped. (bottom) it turns out so rich, smooth, dense, and creamy, much like a creme brulee except the caramelized sugar is syrupy. heavenly!

This is fabulous flan! Better than restaurants! I solved the problem of the caramel hardening too fast. Put the pan of water in the pre-heated oven, and put the pan you will put the flan in, in the water bath. Then make the caramel and by that time the pan will be hot and the caramel will swirl just fine. I used a round corningware casserole. After the flan has cooled run a knife around the edge to facilitate unmolding. I baked mine for 1 1/2 hrs, I live at high altitude and things always take longer anyway. Bake the flan until it is well set and the knife comes out mostly clean. It continues to cook a little more after it comes out of the oven so if you bake it until the knife is completely clean it will be tough around the edges. I used my hand blender. Thank You for this wonderful recipe!

I'm very pleased with how this flan turned out. I had half of a condensed milk can laying around in the refrigerator so I decided to make this and cut everything in half. Well, I used 3 eggs. I am used to making my caramel in the microwave oven. It is SO simple to do it that way. The only thing you have to do is keep an eye on it so it doesn't burn. It will take 10-15 minutes or so depending on the power of your microwave. I put sugar and a bit of water in a pyrex measuring cup and heat it on full power until it turns amber. Very simple.

So quick, so easy and SO GOOD!!! Just a few notes, I used evaporated milk instead of whole milk just because that's what I had on hand. Worked out just fine. Make the cream mixture first then set it aside to make the caramel, that way the carmel doesn't have enough time to set up hard before you pour the cream over it. I used a plain wire whisk to beat the cream mixture so it took some work but turned out perfect. I put a large loaf pan in the bain-marie and put it in the oven while it was preheating so the pan was nice and warm when I took it out to add the carmel and cream. Baked for and hour and a half. I read it over on the Mexico International page on this site that a woman there turns her flan out as soon as she can comfortably hand the pan so that's what I did. I removed the loaf pan from the bain-maire and let it cool for about 10 mins on a wire rack, ran a small knife around the edges and inverted onto a platter. Turned out perfect without a single drop of carmel left in the loaf pan, a creamy carmelized top on the flan and a beautiful little puddle of carmel all the way around the flan!

This flan is amazing! I've made it 4 times now and each time it was a success. Well, one time I used Eagle Brand condensed milk and it was much sweeter than usual. Personally, we love this recipe for the fact that it isn't overly sweet - it's just perfect. I recommend using the Carnation brand sweetened condensed milk as that seems to be less sweet than Eagle.

This is the first review I have ever posted. I was really nervous about making a flan but this recipe is so delicious and my book club raved about it. The important thing that this recipe does not tell you is how to caramelize the sugar. On my first attempt I think I stirred the sugar too much. I went on line and got instructions on how properly do the sugar. For one cup of sugar add 1/4 cup of water. Bring this to a boil. Will take approx 8 minutes and then it will start to darken. Don't stir just swirl. When it was a nice amber I easily poured it into my glass dish and swirled it around. Cooked it in water bath , chilled it and it was perfect.

Tried it exactly as written, so very yummy. I made another for a dinner party dessert and oops, not enough milk in the house, so I used Baileys Hazelnut coffee creamer instead, and no vanilla...OMG so really very delicious, I may never go back to the original. Jd

I've made many different variations, including an 'authentic' recipe passed down from someone's grandmother. This one is by far the best! It always gets raves from all sectors, too! Carmelize the sugar in the pan you are are using or preheat the pan and swirl it as you pour it in to coat the botton. But really, if it doesn't cover perfectly, it still turns out fine! No variations needed but it is forgiving - one less egg, a couple extra yokes, etc... I do always go a bit heavy on the vanilla extract. Chill overnight to unmold easily (plastic knife around the edge then watch out for flying caramel sauce!), then let it sit at room temperature for an hour or so before serving.

Yum! Everyone (8 people) all loved it! It is creamy and slightly creme brulee-ish. It is not as sweet as traditional Cuban flan but is still plenty sweet. As for it turning brown as some previous reviewers mentioned, that is normal. When you turn it out onto a plate that becomes the bottom no one sees anyhow. Also, when you take it our of the oven it is a very soft set which is also normal. It firms up considerably once completely cool which takes several hours (at least 5 or 6) in the refrigerator.

I'm going to give this five stars, despite the fact that it split in two seconds after I unmolded it! I think this happened because the dish in which I had made it was too deep (about four or five inches), making for a fatal fall to the serving platter below. Texture and flavor (including caramel) were perfect! Followed recipe exactly (used 2% milk, along with condensed and heavy cream). Will make again ... but will make in a shallower dish next time....

I could not get the flan to set. i ended up baking it for almost 2 hours and it was still liquid in the middle.

Pretty much perfect! 4 starts only because of the cooking time and incomplete instructions. Here are a few tips! For the caramel - Adding about a teaspoon of water helps make sure your sugar caramelises evenly. Don't be too afraid to stir it - just use a new spoon each time to avoid there being sugar crystals. As the sugar cooks, make sure your flan mould is warm by running it under hot water and then drying it off - this helps spread the sugar. Use a tea towel between the pan and the bench. Once sugar is done, pour and swirl. I used my kitchen aid mixer - beat the eggs for a couple of minutes on medium speed before adding everything else in and beating another 3ish minutes. I had a little mix remaining into my 24cm/6 cup glass round casserole dish. I have an electric oven. I checked it after 50 minutes and it was still VERY liquid. Gave it 10 minutes, still too soft. 10 more and it was closer. 5 more and the knife i used came out with only a slight amount of moisture - Perfect. Total cook time of 75 mins. Once it's cooked, remove from water bath and put it into the fridge immediately. Again, use a tea towel to absorb some of the heat under the dish. Let it cool for at least 2-3 hours before trying to turn it out. I ran a knife around the edge and put the serving platter over and inverted the flan onto the plate. I did this a few hours before serving as I was paranoid about it not being right and wanted time to get to the supermarket just in case! I got rave reviews!

I made this for Christmas dinner and it was a big hit! I made it the day before with a few problems with the caramel, so here's my story. I followed the recipe, but used a mixer not blender. Made the custard first so it was ready for after the sugar was melted (used a cup of sugar). Preheated the oven; had the bano de maria ready. Then the problems with the caramel started. As suggested I added 2 T water, but against suggestions stirred it. It liquified, but when I poured it in the mold it solidified immediately in a puddle in the middle of the mold. I chipped it out and headed to the computer. Found a YouTube video that showed me how to caramelize the sugar from start to finish. I went back to the stove, used a 3 qt saucepan, didn't stir, was patient, and it turned out beautifully! I poured it into the mold, but the mold cracked! It was old and I think it couldn't handle the heat. I ran to the store and got a 10" metal cake pan. That worked, the sugar caramelized perfectly, I poured the custard on top of the caramel, and popped it in the oven! I checked at 50 min and had to give it 10 more. After it cooled completely, I covered it and put in the fridge. Next day I took it out about an hr before dessert and let it sit. Just before I served it, ran a knife around the edge, flipped it over onto a plate, tapped the middle, and out it popped with all that beautiful caramel. Picture perfect, but I forgot to take a pix! Delicious!

WOW!!! I made this will all the ingredients as specified in the recipe - no substitutions. I did, however use a couple of tips from reviewers which worked out really well, those being: 1) I used a nonstick cake pan to swirl the sugar in, that way I didn't have to try to transfer the caramel to a different dish. 2)I used a hand-mixer instead of a blender, which worked perfectly well. I baked at 350 for 1 hour. When I took it out of the oven it was a golden, toasty brown but still very jiggly. I let it sit on top of the oven still in its water bath for another 15 minutes, then put it in the fridge overnight. Despite the fact that it was still very jiggly, it was perfectly set up this morning. I "had" to trim the edges a bit so I got to taste it (we're bringing it to a Christmas dinner tonight) and it was OUT OF THIS WORLD! The taste is incredible, the texture creamy and perfect...I can hardly wait for tonight!

Turned out great despite all the warnings. The sugar had a very slight burnt taste, so be sure to stop cooking it as soon as it's all melted. I made the sugar last so that it wouldn't cool and be difficult to coat the dish. I did cook the flan about 70 minutes until a knife came out clean from the middle. Refrigerating it does help firm it up if you're worried about it not being done. Flip it out onto a serving dish before the sugar cools and hardens to the baking dish. I added berries to give it more color and flavor, making a sauce by simply smashing the berries with some sugar.

A very good recipe with an excellent texture, however, if you let it cook until it looks set in the oven, it will be overdone. Eggs should be cooked until the reach 180 degrees for a perfectly cooked texture. I checked mine until it reached 178 in the center and then removed from the oven, letting it set the rest of the way from the residual heat. It was perfectly set and absolutely delicious. Another tip-- if you want an easier time with the sugar, add a splash of water and about a Tblsp of corn syrup. The sugar will still completely harden in the bottom of the pan but will be easier to handle as it caramelizes.

It was my first time making anything related to flan and it was super easy! We were taking it to a friends for dinner so I used 6 disposable pot pie dishes to cook them in. They were a huge hit! Thank you for the wonderful recipe!

This is my favorite recipe for flan, and I don't change a thing. It's easy to prepare in the blender, and tastes like heaven. Everyone wants the recipe when I take it to a potluck. It's still jiggly when it's done, but firms up when it cools. Delicious!

I can't believe I made flan! This recepie was easy enough to follow and is sure to impress any dinner guest after some Mexican cuisine. The caramel hardened quite quickly and did not spread as evenly as I had hoped but I imagine that was my fault rather than the recepies. I served it hot with whipped cream as well as frozen with strawberries the following day. Both crowds loved it and I will be sure to make this again when I can fit it in!

This is an awesome recipe for flan!!! It was easy to make and well worth it! It came out better than any store bought flan I've ever bought!!! The only thing I found out is that it needs to be cooked a bit longer than the recipes requires. I cooked mine for 20 minutes extra and it came out perfect!

This Flan was awesome. Take it from someone who knows nothing about baking. Easy and fast. Only one word of advice make it the night before you need it,and to take it out properly heat the next day for about 1 minute on the stove top, take a toothpick and round out the cake along the sides. It will come out beautiful. EVERYONE loved it. Will def. make this again. Thanx

Was looking for a gluten free but delicious dessert, so I decided to try this recipe for a baby shower and it turned out perfectly! The only changes I made were to increase the carmelized sugar to 2 batches of 3/4 cup (I increased the 2/3 to 3/4, but that still wasn't enough, so I repeated it...next time I'll do 1+ cup with some water) and to use almond flavoring instead of the vanilla. Everyone LOVED it--even people who didn't usually like flan! Thanks for sharing this recipe!

Wonderful taste and texture.....delicious either warm or cold. The mixture does completely fill my blender...I may reduce the ingredients a small bit next time....definately will serve again.

I really liked the recipe but also felt it to be incomplete. The first time I made this dish the flan wasn't yet set so I let it bake some more. An hour to be exact. It ended up burned. But I'm not one to give up, and seeing as somehow the recipe got such great reviews I gave it another try. The second time I baked it for only an hour then let in refigerate over night. In the morning it had completely set and was absolutely perfect!

Made this for my brother's birthday and he not only had two enormous pieces, he ate it for breakfast the following day, and then again for dessert. The top browned quicker than I liked, so I took it out before it was completely set and let it continue cooking in the water bath. The texture was perfect. A tip about the sugar, though--make sure there aren't lumps before you start cooking it! I had a few lumps left when I baked it. It still came out well, but if you're a perfectionist be warned that lumps don't melt! And don't be worried that it will stick to the pan. Mine came right out with just a slap on the bottom, no breaking or sticking.

Since making it, I'm known as the Flan man. Its frequently requested. Try this recipe and it'll quickly become the talk of the table.

This is the base recipe I use to make flan. I use all the same ingredients but instead of the 2 cups of heavy cream, I use I can of evaporated milk. I also bake it in 8 separate custard cups.

I love this easy recipe. The cooking time was off- it baked for 1 hr and 30 min. Top was fine. I used my mixer. Everyone thought it was yummy.

This recipe is so easy and insanely delicious! My husband is Cuban and told me I could sell this in a Cuban restaurant! I've made it twice, and this time I decided to make a lighter version (I used 1 cup cream and 1 cup half & half, and replaced the cup of whole milk with skim). It turned out just as good as the full fat version...you can't tell the difference!!! I baked it for exactly 50 minutes, and even though it was still quite "jiggly" in the middle I turned the oven off. I let it sit in the oven with the door cracked open for 30 minutes. After the 30 minutes, I took it out of the water bath, put it on a plate, and placed it in the fridge for 4 hours...it was cooked perfectly!

Absolutely fantastic! I made it for the first time today, for my Mexican Fiesta dinner party for eight people. I usually try to make a recipe ahead but didn't get around to it this time, so I was keeping my fingers crossed the whole time that it would turn out. I followed the recipe exactly and was not disappointed. I did bake for a full 60 minutes, and next time may add 5 more mins. to set the middle just a bit more. The middle should be jiggly but not wet. The water bath is important to keep the custard smooth and velvety the whole way through. I let it cool to room temperature, then put it in the refrigerator for a couple of hours to really set. I pulled it out about 30 mins. before serving. It was a hit.

This recipe is awful!!! I followed the directions exactly as written. The recipe was incomplete! It did not tell me what to do after removing from oven (I had to look elsewhere for another flan recipe). I placed this in a 1 1/2 qt corning ware dish as directed. 60 minutes is NOT enough time to cook this. The top was a nice golden brown. I cooled completely and turned out on a serving plate. The center spilled out all over me and my counter. The caramelized sugar was a hard gold disc stuck to the bottom of my corning ware dish. I'm glad I didn't make this for company but my family was disappointed to not have the dessert they looked forward to all day.

I have baked this flan almost a dozen times and every time people are blown away by the taste of it. Most people have said this is the best flan they have ever tasted and I agree. I followed some of the tips from other reviewers, such as burning the sugar right on the same baking pan where you are going to cook the flan, if not cooking individual portions. I also use 1/2 cup of sugar and that's usually plenty of sugar. I do not use a mixer and that works well and the flan comes out fabulous. I also tried a mix of milk and cream and the best is 1 cup of cream and 2 of milk. You will enjoy this recipe so much. One of the best ever.

I think it's little bit too sweet, thick, and weird taste, not like what i was imagine. i don't know maybe i made some mistake. maybe i should stir the egg first and than put the other ingredients. I bake for 50-60 minutes like what the recipe said and the top getting brown

I made this with my 12 year old daughter, our first flan and it came out great. We had so much fun, this recipe was so easy to follow I would recommend it to anyone. The one thing I do recommend is to remove the flan from the hot water for cooling, otherwise it will continue to cook.

The only reason I rated this a four is because I didnt really achieve making this recipe the right way and something always turned out wrong. If your not an experienced cooker than I would definitley plan on doing this recipe a couple of times before you plan on serving it. I learned that sugar can burn (didnt know that before; Im a novice). Dont worry about small flakes, just make sure that it turns a light brown and not too dark! The darker the more of a charcoal taste your going to have. The Flan itself was very good. I like my flan a little sweeter so I added a couple of drops of the vanilla extract. Im pretty sure its a five star recipe when done right but if your novice I would once again encourage you to do the recipe a couple of times before doing it! Tip: If you add some mint leaves and whip cream it tastes so good!

I have made this recipe before and i decided to make it again today. Its very good but when i put the melted sugar in the dish it didnt spread so i put it on the stove to melt it in the glass dish some more when i put the glass dish into the water it exploded! SO today i learned that hot glass explodes if you put it into cooler water.

This was a big hit with my husband who says I can't do desserts! I found this receipe made 2 8" pies. If you use a good Calphalon non-stick pan, melting the sugar & cleaning up afterwards should be a breeze. I also used mixer to mix wet ingredients. Important thing: make sure you measure your pans first - you need to find a pan that is larger than the "pie plate" - I used a large alumnimum foil pan normally used for turkey.

I just made this recipe last night and it's sooo good. I LOVE it. I will be making this again and again!!! I did just put it in a round pan and bake it as is, instead of using a towel and roasting pan! Turned out just fine too!

This recipe was easy to follow, though instead of a blender I used an electric beater and a mixing bowl. The caramel was perfect, didn't burn at all like I was afraid it might. Texture was wonderfully creamy, though the condensed milk made it a tad too sweet for my liking. However, my mom found it perfect; she kept saying how good it tasted with each bite! I will definitely make this again and again!

This flan was a hit at my fiesta night - quick to make and it will be even easier the second time. I did stir the sugar while it melted against the contributor's suggestion because I was not able to get it to melt evenly. I was worried because I could not get the melted sugar to coat my baking pan evenly, but it turned out not to matter as the sugar melted again in the oven.

I can't believe that anyone would give this recipe anything less than 5 stars!!! I made this in a large bread loaf pan so it required some additional cooking time (about 10 minutes). I covered the pan loosely with foil for the last 15 minutes or so to prevent burning the top. I made this twice in one day because the first one was devoured so quickly, I would give it 10 stars if I could!!! My 78 year old grandmother swears this is the best dessert she's had in her entire life!

Turned out perfect. I did have to bake it for about 90 minutes though.

This was excellent! My friend from Monterrey, Mexico was here visiting and I fixed it for him and he just raved over it. Just sweet enough. My first attempt at the caramel sauce to me wasn't enough to cover the bottom of the dish so I made a double batch of the caramel sauce. I ran hot water over the pie plate and buttered the bottom of it too before I poured the sugar mixture in it. I baked it about 20 minutes longer than called for. This is better than any creme brulee I've ever had!

The custard portion was outstanding but caramel prep was a desaster. I dissolve the sugar in some water first on the second attempt

This flan recipe was perfect!

it was a hit....have made it twice in less than a month...thanks :)

For a smoother texture, i strain the custard before cooking and use less egg whites. Used 5 yolks and 3 whites. DO NOT MIX IN A BLENDER!!! That's considered a sin for making a flan. Flans shouldn't have any air bubbles in the custard or it will have a grainy texture after cooking. Mix the ingredients in a bowl using a spatula, not a balloon whisk in a circular motion. Traditionally, in the philippines, we steam it over the stove. Baking it takes a while and gets the tendency to overcook

I am very picky when it comes to flans and I have to say this was by far the best... I mixed it in a Ninja Master Prep instead of a blender (less volume in the end). I cooked it for 55 minutes and it looked like it wasn't ready even though it looked like it was burning, so I let it cool until the following day (my mom's suggestion) and the end result was absolutely wonderful, it was the perfect consistency. I cooked it for Thanksgiving and the family has been asking for me to cook it again ever since.

my husband is cuban and he loves this i also put instant coffee or cocoa to make different flavors

This flan never cooks in the amount of time the recipe specifies. My oven doesn't run hot or cold and yet this flan takes HOURS to set.

Took forever for the custard to set. I just covered the top loosly with foil to prevent burning the top and kept checking every 10-15min. Would use less milk next time. Good taste however.

Used a non-stick pan and the sugar melt was quick and easy. came out beautifully.

Fabulous Christmas dessert. It was very helpful to read the additional reviews. I could not believe that the caramel would be soft and run down the custard - but it looked just like the picture. Today I tried them in individual ramekins. THis recipe makes about 10 3.5 ounce servings. I will unmold them this evening for dinner, hopefully it will just as good this way too. I baked them for about 40 minutes (hopefully not too long?)

This was a very easy recipe! Having a Cinco de Mayo dinner with family, I had to find a quick, easy recipe. I agree with other reviews on a couple points, however. If you can, carmelize the sugar in the same pan that you will bake the flan. That being said, it was not an easy task to carmelize sugar. I've never done it before and not sure what I could have done differently. I finally changed pans from aluminum to an old nonstick 9" round cake pan, which worked much better. Once that was finished, mixing everything in the blend was easy - but again as another reviewer mentioned, my blender was very full - tho not overflowing. Mixing it in a bowl could work as well. Also, regarding cooking time - mine cooked very nicely in about 50 minutes. I was very pleased with my first effort at flan - and it tasted great!

This recipe is amazing! So simple that my 12 year old daughter made three batches of it for our Cinco De Mayo party and they all turned out wonderful. We used a hand mixer instead of blender. The sugar melted wonderfully, you just have to keep a close eye on it, and get it to the bottom of your dish quickly while it is super hot. I used one oval 2-quart dish, one 9x13 pan, and an 8x10 pan. They all turned out beautifully, but the 2-quart one was the prettiest of course. It took about 1 1/2 hours to cook them. They still looked jiggly when I took them out but they firmed up in the fridge. I had people ask for the recipe, saying it was the best flan they had ever had. My kids said it was delicious! This is definitely going to be a family fave.

This tasted amazing! I did what some reviewers suggested and poured the caramelized sugar into a hot pan so it would swirl easily. Followed the recipe to the letter, and I wouldn't change a thing!

This was an absolute hit! I brought a back-up dessert because I had never made flan and was really nervous and no one touched it:)

I'm Hispanic and everyone loved this recipe. I have another recipe I use but this one has a creamer texture. I would melt the sugar in the baking pans. The sugar could be reduced to at least 1/2 cup but it really depends on what size pan you're baking it in. You need enough to coat the base of the pan.

I made this for a friend who always orders the flan if it is on the menu at a restaurant, and she said this is the best flan she ever had. She is always bugging me to make it. It doesn't fit in my blender so I mix half at a time in there and then combine it in a bowl. Very easy and very good.

I made this flan every party and it turns out yummy.

Too much volume for my blender, and my round casserole dish, also top got extremely brown before it was done cooking, which took 80 minutes. The over cooked edges were curdled, but center smooth and creamy. I should have taken it out sooner, but the reviews all said it took longer. Yes, hard sugar mass at bottom of casserole, but still had a lot of sauce. Will need to read other peoples comments more closely to fix next time. Otherwise, great!

Simply delicious. Made this flan for Cinco De Mayo, it was devoured by all.

I have made many flans with various flavors, but this is the best one I ever made. It was a birthday treat for a friend who loves flan and he thought it was really, really good.

This recipe sounded too easy to be true, but it came out perfect. Instead of one large flan, I baked mine in individual soup ramikins in a water bath and covered them while cooking and they were the creamiest flan I have ever tated and my guests agreed!

This was incredibly easy and very delicious. Everyone liked it so well there wasn't any left. Two comments: 1) if you warm the pan before you put the melted sugar in it, it will spread around more easily; 2) the photo shows a round flan but the recipe calls for a casserole dish. The recipe made a little too much milk & egg mixture for my round pan so I had some left over. It wasn't enough to make a second flan so I dumped it out.

The directions left out to many important details like the water bath to get 5 stars but we loved the flan and like most of the other reviewers I added extra eggs.

This was great and easy to make. Made it for dinner party and everyone loved, texture on flavor was like my Argentine mother use to make. I made two separate batches. First batch followed directions and could not fit a third in pan due to foam. Second batch I let it sit for five min before pouring in pan and it all fit. Due thin 8" diameter cake pan I only cooked for 45 minutes. THIS WILL BE ON MY FAVORITE LIST AND HAVE SHARED ALREADY

Awesome Flan...My hubby loved it and went for second piece immediately. It was easy to make. I baked it for 55 mins and took it out and left it in the pan with the water for 15 mins then without water for 20 mintues before placing it in the fridge overnight. Thank you for easy, breeze recipe.

so easy to make and so delicious!! thanks Beth!

Who cares is its not a traditional flan? It's absolutely delicious and, except for caramelizing the sugar, a breeze to prepare. And the caramelizing is just a matter of standing at the stove and stir, stir, stirring until the sugar is a liquid-y golden brown. We had it cold and the entire family raved about the dessert. I just baked one for my granddaughter who's been bragging to her Spanish class about her grandmother's flan.

This is a great recipe - almost identical to mine, I use one cup milk and one can of evaporated milk instead of the heavy whipping cream, but everything else is the same. One common problem can be having an oven that runs too hot. If the temp is too high, you may burn your flan and undercook it at the same time.

This recipe was very good and simple to prepare. Here's 2 suggestions - you need to split it up for the blender or unless you have a big blender. I had to split it up into 2 batches. I beat the eggs first, then added the remaining ingredients and beat it on speed 5 (medium) for about 2 min. Also, remove it from the water bath immediately upon taking it out of the oven or it will overcook while you think it is cooling. I used 12 custard dishes instead of making it in the bigger pan I cooked it 50 minutes. I took it out of the water bath and set it on a cutting board to and put in the refrigerator cool. My husband and kids loved it.

Halfed the recipe using 3 eggs. Used a hand mixer instead of the blender. Turned out great. I had to bake it a little longer almost 90 minutes, in individual ramikens. Was great and will definitely make again!!!

Amazingly good and amazingly easy. Friends and family keep asking for it to the point I had to try and make it lower fat if we were going to keep eating it! I have successfully made it using whole milk in place of the cream (i.e. 3 c of whole milk)and didn't really notice a huge difference. I will continue doing it this way from now one and not feel as guilty! :)

Flantastic!! Made my second flan and it came out terrific both times. I followed the recipe exactly both times and am very happy with the outcome.

This was a HIT! However, I had challenges with this recipe as with another in getting it to firm after baking. I am beginning to think it may be my oven. Anyhow, I made this for 26 adults last night and it was a HIT! I will defintely make this again.

This was the first time I ever made flan, and I was delighted with the way this turned out. It looked so pretty on the platter when I turned it out, and the texture was so lovely and velvety smooth. I think I could have eaten the whole thing by myself, but my mama taught me to share :)

This turned out just perfect! (at least, the second time...first time, the pyrex dish the flan was cooking in exploded in the oven! what is THAT about??) anyway, my sweetie was SO proud of himself for making this himself and got rave reviews from the family...thanks!!

*** Important: This recipe forgets to tell you to use a dull table knife to loosen the flan around the edges and then invert it onto a plate when it's slightly cooled. That's how you get it to look like the photo. I make this all the time. My children beg for it. It's a little hard to determine when it's set, and it really depends on how big your dish is, but it is fabulous once you figure it out. I usually make two or one and a bunch of small ramekins. We recently ate at a Cuban restaurant in south FL, and my BF didn't like the flan there because it wasn't as good as "mine." This recipe is "my" flan.

You will love this recipe if you're fond of sweet custardy desserts. I made 2, one to bring to class and one to eat at home! It makes a great Cinco de Mayo food!

I do not use a blender. I whisk together (add 2 extra egg yolks) and pour through mesh sieve. This will come out PERFECT with no bubbles, etc. This is A+ recipe. Enjoy :)

this recipe was amazing, my friends said it was the best flan they ever had and it was so easy!

Delicious. The first time I made it, it took forever to cook. Now I use a lot of individual size dishes and it's perfect. A family favorite.

I made this Flan for a Mexican Fiesta party and it was a hit!!! Sooooo easy and absolutely DELICIOUS!!! Two things though; one, I ended up cooking ot for a total of 70 minutes and the second thing is be careful when you're melting your sugar...don't do it too long because it can actually get a "burnt" taste to it.

I have avoided flan for years despite my love for this dessert. Well tonight I proved that I could make it! I thought I'd messed up royally because I just had a smear of crystallized sugar blob on the bottom of my pan. When it came out of the oven this golden liquid oozed out. It also only took mine 40ish minutes to bake. Good thing I checked. Thanks for boosting my confidence!

To me, this tasted more like a Creme Brulee. But it was tasty. It was super thick and super creamy, which made it hard to eat a lot of at once. Also, I ended up burning the sugar before I put it in the pan. I think it should have been a little less "dark brown." I don't know that I'll make this again, because it was so thick and rich, and I'm really the only person in my house who likes flan. I think I'll stick with Jello Flan.

THE BEST I have ever had!! Super easy too!! The only thing I would tweak is starting with more sugar in the beginning, in the futureI will up it to 1 cup.

very easy, VERY tasty recipe. put the custard ingredients in a mixing bowl and used a hand mixer. used 8X8 dish for the recipe and it worked out great...it got rave reviews...what more can i say?

I made this recipe for an ethnic dinner club that we belong to. It was a tremendous success! It was easy to make and tastes great. If you are looking to make a Mexican dessert, make this one.