Spanish Flan

"Best recipe. Simple and the traditional way of making flan. Tips: Keep your baking dish warm/hot in the oven while you make the flan, so that when you do pour your caramel (melted sugar) into it, the ..." See morecaramel doesn't harden as quickly. When melting sugar, be patient and keep the heat LOW because the sugar may brown too dark. Don't fret if you still have small lumps of sugar in the end.. they will desolve when you bake the flan. As for the flan mixture, blend everything in a blender (adding the condensed milk last because its thicker) for the most effective and fastest way of mixing. Also, personally 3 eggs is not enough for me.. I add 5 (known people that add a lot more)... but the egg amount depends on YOUR density peference. Good Luck!"

"For first time flan makers: By no means an I a novice in the kitchen:(just never made caramel before) however, it took 3 tries and several phone calls before I got the caramel right. The recipes do no..." See moret say that the sugar will go from syrupy to hard and rocky looking and that continued cooking and stirring will return it to the liquid caramel state you are striving for. Not knowing this caused me to toss the first two batches. Be patient, took almost half an hour. Keep the heat low and keep it moving in the pan."

"This is the one. I've made several flan recipes from this site and others and this recipe is the best. Have made this one several times now, and it is by far the best. Some hints: Melt the sugar wi..." See moreth a drop or two of lemon juice. Do not stir the sugar while it's melting, just swirl in the pan occasionally. If you are worried about the sugar hardening too fast, heat the pan under hot water until ready to pour in sugar and dry with a towel. A warm pan will give you a little more time to tilt and coat the bottom before the sugar hardens. When you pour the custard into the sugared pan, pour it through a sieve to strain the mixture (I would recommend this tactic with all custard type dishes). Bake the flan in a water bath...it's not hard to do, and yields much better results. Last, bake this dish a day ahead of time. Let it sit overnight in the fridge (cover with wrap) before warming the pan's bottom in a warm water bath, then invert to release on a plate. Much of the carmel will have liquified and will run over the flan. Yum! If there's some hard surgar left in the pan, who cares?"