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When I host a Mexican-themed meal, I often serve this authentic dessert. I appreciate the make-ahead convenience...guests love the cool, creamy texture.&$151;Nanette Hilton, Las Vegas, Nevada
Nutritional Facts 1 serving equals 315 calories, 7 g fat (3 g saturated fat), 169 mg cholesterol, 243 mg sodium, 55 g carbohydrate, 0 fiber, 8 g protein.
Originally published as Giant Flan in Taste of Home April/May 2010, p73
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Reviewed on May. 02, 2012 by abmascarenas
@ mimiliz0--I bake my flan at 350 degrees for 1 hr and 10 min.
I've been making this same recipe for 15 years and I call it my "fool proof" flan recipe. The only thing different between this recipe and mine is that I add a cinnamon stick to the milk when I scald it (discard it afterward, of course), and I only use 1 tsp of vanilla... 3 tsp is overkill, in my opinion. This truly is the best flan recipe. I'm from New Mexico and I haven't tried any restaurant flan that is better than this! I get requests for this all the time :)
Reviewed on Jan. 27, 2011 by cherrypopsicle50
When you make the caramel for the bottom; do not stir like it says and I kept mine low and slow because the first two times I burned it. But otherwise the recipe is nice and pretty easy and the flan tasted good!
Reviewed on Dec. 17, 2010 by mimiliz0
i have made this several times now. everyone loves it! simple to make. i had to bake longer than recipe says though,,but it just might be my oven,,dunno :-)
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