This all-time favorite Vanilla Flan recipe is sweet, comforting, rich and a universally known Spanish dessert that is a enjoyed in many Latin-American countries. It's French relative is crème caramel. Flan is well suited to follow a spicy meal or as a delicious snack with a fresh, hot cup of coffee.
by d. dom
, Moorpar, CA. on Aug. 2013
I was hoping for something different. my sugar didn't melt, the flan didn't look creamy enough, and the taste was plain.
by A. ANNA
, on Jul. 2010
My family loves flan and this is a simple recipe which yields a great flan!
by c. claire-anne
, on Apr. 2010
This is the perfect 1st time, out the gate flan recipe. Not to be done by a beginner in the kitchen, the process does take developed know how.
by j. joanna
, Chicago, IL on Jan. 2010
The first time I made flan and melted the sugar, the caramel had a burnt taste. So when I made the flan again, I melted the sugar in a small pot and added a tsp. of water and a dab of vanilla. What do you know, when I served the flan the caramel sugar tasted sweet and good.
by k. kathy
, , on Dec. 2009
The first time I tried melting the sugar it started to turn into hard lumps after about 10 minutes of stirring. I threw it away, and tried it over medium high heat, and it worked, but it still took about 10 minutes. After that, it was great and will make it again.
Flavor of the Flan!
by J. Jan
, Blytheville, AR on Mar. 2009
I love Flan, and this one was just delicious! I love to make it and I love eating it! 5-Stars!!!!!
by r. rosie
, CORONA, NY on Mar. 2009
It was simple once u get all ingredients precisely together. Everyone in the family enjoy it and was very suprise dat all I used was 2 cans of milk(evaported & condensed) and just eggs :)
Vanilla Flan Muy Bueno
by N. Ning
, Oklahoma City, OK on Mar. 2009
I baked this flan in individual pyrex cups. It is elegant when served with berries and whipped topping.
by V. Vanessa
, on Jan. 2009
After baking for 50 minutes as per the recipe's instructions, the flan was still watery--as liquid as when I put it in the oven. I baked it longer and longer until my knife came out of it clean, but by then the top was covered in dark brown splotches.
Another note: the sauce becomes hard and brittle as it cools, so transfer it very quickly.
by T. Tavany
, allentown, PA on Nov. 2008
I made one day for new years eve and everyone loved. It was so easy to make. Now I am always in charge of making the desserts.
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