If you're a fan of custard and caramel, this dessert is for you. A sweet and creamy egg custard is served with a rich caramel sauce. Simple, but oh-so-good!
Since this dessert is cooked on the hob and not in the oven, it's important to have a pie dish with handles and an appropriately sized, large tin. The two must fit together well, securely holding the pie dish over the simmering water while the dessert cooks.
This was wonderful! I did a warm water bath rather than steaming it....60 minutes at 350 in the oven and it was perfect! Not the least bit overcooked and sooooo creamy and delicious! Not a bit of it was left over after dinner. We served it warm and it was divine! Thanks for sharing such an easy and yummy recipe! We'll definitely be making it again and again! - 07 May 2008 (Review from Allrecipes US | Canada)
This flan is delicious and looks like the kind I order at the Restaurant. I tried many different recipes before I ran into this one, and I have to say the secret to getting that perfect taste and texture is using the egg yolks instead of the whole egg. I placed the filled casserole dish into a larger pan and put water halfway into that pan and baked in a pre-heated oven @350 for 1 hour. Cover the casserole that has the flan with foil paper while in the oven.I need to try to simmer in the stove like the recipes says, either way this is a very easy and wonderful recipe. - 27 Mar 2007 (Review from Allrecipes US | Canada)
Wonderful texture and taste. The caramel did not set but that could be because I used the oven and not the stove top. As others I baked at 350º for 60 min. I did not have cookware that would fit well enough for a stove-top method. UPDATE: After typing in flan in "Tips & Advice" I see that my mistake was not cooking my sugar mixture long enough on the stove. I only cooked to amber and should have let it go to brown. - 22 Jul 2007 (Review from Allrecipes US | Canada)