This is a very easy Flan to make, the tricky part is making the caramel. To make a richer Flan you can use 2 cups heavy cream instead of the evaporated milk. My Mother- in -law was Spanish she hailed from New York City but her parents were from Puerto Rico and South America, this is one of my favorite recipes she shared with me. Our YaYa is gone from this world now but she lives in our hearts and we remember her with the wonderful food she always prepared with LOVE for us.
-Made this for company Saturday. It is delicious. You’re right, the caramel is tricky. I think I cooked mine a bit too long or my “med” temp is too high. Will definitely make again. Thank you for sharing.
– I have a question, I made this last week and it was so delicious that I am making it again today for a office luncheon tomorrow. My question is can this recipe be doubled and put in a cake pan to make it thicker looking as last week I used a pie plate and the flan was about 1 inch high. Has anyone ever doubled this recipe usina cake pan with success?
-hemical reaction between the iron in the cast iron skillet perhaps reacting with sugar? Cast iron often interacts with certain types of foods thus affecting color. For example, cast iron will react with the phenolic compounds in artichokes and turn them a murky, unattractive shade of grey. Completely harmless but unappetizing nonetheless. I suspect the sugar simply reacted with the iron, hence the thickening while staying clear in color. Harmless but not the amber color you want 🙂 lol.
-we LOVED your recipe! I made it last weekend using the six custard cups and it was delicious! The only problem I had lies with my lack of experience in making the caramel 🙁 I used a cast iron frying pan and no matter how long I waited, it never turned caramel color, just liquified and thickened but staying clear. I finally gave up and used it that way. It tasted just fine, but I was sad it did not really caramelize. Anyone have any idea what I did wrong? thanks!
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