Traditional Caramel Flan
This delectable dessert is baked over a layer of caramelized sugar, so when it's inverted, a delicious golden sauce runs down the edges of the flan and forms a pool on the serving platter.—Mary Ann Kosmas, Minneapolis, Minnesota
Reviews
Delicious! Worth the effort!! Also great subbing a can of coconut milk for about 12 oz of the regular milk and adding 1/2 tsp coconut extract. Coconut Flan! If you didn't plan this out soon enough, you can quick chill it in the freezer for a couple hours after it has cooled down a bit.
<p>This flan turned out great! I used a 2 quart casserole and it filled the casserole nicely and came out easily for a nice size flan. I tried another recipe that included sweetened condensed milk the same evening, and that one was overpoweringly sweet, not nearly as good as this recipe which has more variety of flavor and tastes more like the traditional flan I've had in the past. Texture was great, do watch out for heating the sugar too long, but you want it to liquify. I served this flan after refrigerating just as the directions state, and it turned out great!</p>
I made this for a friend. Having never made flan I was a little nervous. Turned out Great. You have to watch the sugar so it doesn't burn and it is best to refigerate overnight. Great texture and taste.