About this recipe: Let me tell you, I have tried many flan recipes. I finally found the correct way to make a flan. The extra step in straining your flan mixture is the key for no weeps. I use 8-9 inch round pan. Sometimes I would use a nice oval baking dish and don't invert. Just cut them in squares and let them swim with all that caramel sauce in the bottom.
Is there any substitute to use 'mold'? - 30 Nov 2012
WHAT IS THE DIFFERENCE BETWEEN STEAMED AND OVENED LECHE FLAN??TNX! - 03 Feb 2014
Great recipe, creamy texture and the caramelization process was simple and easy! My only problem was with the baking time, 300F was too low for my oven and it took extra time for me to cook. Overall the ingredients were perfect, not too sweet... just right! Thank you! It was nice to find a recipe that didn't have like a million eggs! - 26 Apr 2013