Perfect Latin flan from Cook's Illustrated Magazine, Sep/Oct 2014 (page 25)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on October 10, 2023

    I was amazed when this wasn’t severely overcooked/ curdled & tasted very nice- with lots of caramel. I often have problems with my oven at low temperatures but gave up using a thermometer years ago & usually just up the temperature 5-10 F. Set mine at 305 F, but after the maximum 90 minutes my very liquid flan was still around 160 F, gradually increased the temperature & got to 170 F maybe 20 minutes later- after awhile I stopped counting minutes. An hour later- no joke!- it never made it above 176 so gave up after blasting it at 350 for another 10-15 minutes. It never made it to 180 the recipe mentioned. It firmed up as it cooled & while it does have those overcooked bubbles, it tastes rich & creamy-& not too firm. Whatever happened with the texture was overlooked because of the flavor. If there is a next time- oven thermometer! I have only cooked a few flans previously so maybe I’ve forgotten how yummy they can be & how it cooks.

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