Flan Napolitano from Nopalito: A Mexican Kitchen (page 202) by Gonzalo Guzmán and Stacy Adimando

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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

  • hlange on July 30, 2024

    Flavor was very good. Directions were a bit misleading saying to remove from the oven once the sides were set and the center just "barely" jiggly - the whole thing never went past the texture of very jiggly/wobbly jello which resulted in leaving it in too long. Next time I'll be going by temperature. ETA here's how I eventually got perfect flan from this recipe - The sugar needs some water added to it (1/4 cup) in order to dissolve evenly and for you to be able to spread it around the pan after you pour it. I also used an instant read thermometer to remove the flan at exactly 175 degrees. This turned out to be way earlier than the recipe time called for but 175 is supposed to be the perfect doneness for flan. The texture difference was incredible vs. following the recipe. Perfect with these modifications.

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