10 Reviews of Easy Flan

From: Chef #409329

On Dec 31, 2006

Absolutely fabulous! I've made this twice now and it has become a family favorite. This is easy enough to make anytime, not just for special occasions. I used 8 large eggs (happy medium) and the flan turned out firm and creamy. Using 6 eggs would probably give a softer custard. Many kudos!

From: KariSimone

On Aug 14, 2005

Best flan ever, thanks susan, my neighbor is from puerto rico and said this rates with his granny's, really simple, great instructions, thanks susan, kari

From: Chef #379264

On Nov 10, 2006

WOW, This was so fabulous. My boyfriend is half east indian, half spanish,(Mom is from Spain, raised in Peru) and FLan is her specialty. She wouldn't share her recipe, so I used this one, made it for the first time, and my boyfriend said it was better than his mom's. Bravo!! I will be back to this recipe website again, thanks for a winning flan recipe!

From: Crisci

On Feb 14, 2006

Wonderful, easy recipe. I whipped this up to take to a get-together where all the food was spanish. It was a big hit. There was none left to bring home.

From: cilantro grrl

On Jan 25, 2009

The flan was very good and quite simple to make. However, I don't feel like I can give this recipe five stars because the directions are, in places, vague and incomplete. If I had not made other flan recipes in the past, I think I could have had a lot of problems. I might not have already known how to carmalize sugar, nor how to really know if the flan was done. There is also the matter of the large range for the number of eggs. At a minimum there should be an explanation for the huge range (firmer or softer flan? differing egg sizes? whim?) With better written, more complete directions this recipe would definitely rate five stars.

From: Chef #530998

On Jul 5, 2007

I have to say, I tried a few other recipes and they were complicated and "pretty good." This one was a HUGE hit. My boyfriend is Cuban and he loved it; he is a flan expert. One note though, this recipe made enough for two flans in my pan. You could cut it in half and have one beautiful flan. LOVED IT!

From: KUKristen

On Jan 27, 2009

The preparation to make this was super easy (except the whole caramelizing sugar part). Never having made flan before, OR caramelized sugar... I was a little confused, but figured it out adequately. But it was super easy to just dump the ingredients in a bowl.. mix together and pour in a dish... then bake for an hour... can't beat that. We didn't have a tube pan, so we used just a regular baking dish. Getting the dish in another dish of water was a challenge.... and then subsequently flipping the flan out of the dish once it was done baking was another challenge... with 5-6 people in the kitchen trying to figure out how to do it... While the flan basically split in half during the flip-over... so it wasn't the most beautiful presentation... the taste was AMAZING. Everyone loved it — and despite some of the gaffs... It was worth making... and I would definitely make it again...

From: Chef #739047

On Jan 24, 2008

Delicious and easy to make! I made it for a work function and it was devoured!

From: Ino

On Apr 22, 2007

From: Chef #1233496

On Apr 10, 2009

This recipe is really good, but I believe I improved it a bit. The cinnamon really adds to the flavor, but I don't think they added enough. I put in about 1/2 a teaspoon. Also for the variation in eggs I put in the minumum of 6. I think it makes a creamier texture. The more eggs you put in I think it would make a more egg like texture. Also I baked it in individual silicon cupcake pans and baked it for 45 mins to 1 hr. Then I just ran a knife along the edge where the pan and flan meet and flipped it. you may need to put a little bit of force on flipping it down to help get it out. Then take a spoon and scrape some of the liquified caramel on top or around the flan. Makes a nice presentation. With the improvements I would give this recipe 5 stars.