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Baked Flan
Reviews:
January 25, 2006

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!

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