Mexican Flan (Baked caramel Custard)

From: Chef #486832

On May 29, 2009

Fabulously easy! I made this for a Cinco de Mayo party and everyone was really impressed! Will be making this again..THANK YOU Bergy! Wish I could rate it higher than five stars!

From: Cook In Southwest

On May 28, 2009

First off, let me say I adore custard. This is an excellent one! It's not too sweet or too rich. I used a scant 1/4 tsp. orange oil instead of rind, as I didn't have any oranges. I think that is actually an improvement, as the oil did not add any texture, and this texture is like silk with both the custard and caramel. I used 2% milk, and that worked fine. It would probably be a bit better with whole milk, however. I used ramekins instead of one large bowl and didn't have enough caramel. It cooled off so very fast, I couldn't get it poured into all the ramekins before I ran out. I suggest doubling the caramel if you want to use individual dishes. The orange flavor is really optional, but it does add a nice touch to this traditional and excellent recipe.

From: Ozlem Altinok

On Feb 15, 2002

I baked this while my little boy was watching tv .It took me only 10 minutes and the result was very satisfying .The dessert was very light and refreshing .The only thing I shouldn't have done was cut down on sugar in the custard (I always find American desserts too sweet for my taste )Next time I will put the stated amount .Thanks for the recipe .Its a keeper

From: Evie*

On May 6, 2002

This is absolutely delicious! I dont have a 'ring mold' (dont even know what it is actually..lol) so I used a pie dish that i have and set it in a larger dish in the oven, worked fine and had no problem getting it out of the dish. Loved the syrup and the orange rind gave it a lovely flavour. Thanks for posting Bergy! =)