Comments on: Flan Recipe

By: Imma

Imma — Thu, 16 May 2024 14:33:00 +0000

In reply to Beth Cowfer. Yes,, I’ve made it the day before and left it in the baking dish. I inverted it on a platter when serving, was it fine.

By: Beth Cowfer

Beth Cowfer — Thu, 16 May 2024 09:48:00 +0000

After it has cooled in the water bath, can I leave it in the baking dish to cool in the refrigerator until serving? Or do I have to invert onto a platter before refrigerating. I’d like to make it 2 days in advance.

By: Imma

Imma — Thu, 16 May 2024 17:18:00 +0000

In reply to Kaya. You are more than welcome. And if there's a recipe you'd love to see, please let me know. Thanks:)

By: Kaya

Kaya — Thu, 16 May 2024 20:33:00 +0000

Delicious! Being from south FL I grew up on flan, and this did not disappoint. The bourbon gave it a nice taste as well. Will be my go to flan recipe.

By: Immaculate Bites

Immaculate Bites — Thu, 16 May 2024 12:03:00 +0000

In reply to HM.

Hello HM! Carefully incorporate the sugar and water (try not to splash around the pan), then set the pan on low-medium heat.
Keep looking at the mixture to see when it starts to caramelize.
When you start to see that it’s changing to a light amber color, start slowly swirling the pan to evenly caramelize the sugar.
Once it turns like honey in color you can already turn off the heat, while continuously swirling the pan.
Watch how the sugar caramelizes to a brown color as the residual heat will continue to cook it.
Then transfer it to the loaf pan and proceed with the rest of the recipe instructions.