The smoothest flan from Bon Appétit Magazine, April 2012 (page 76) by José Andrés

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

  • hirsheys on December 31, 2019

    Finally cooked these for myself - it is a wonderful recipe. Incredibly easy and a wonderfully smooth mouthfeel. Be careful not to take the caramel too far - I was anxious to get it dark enough because Andi's was a bit too light, but you want it to be kinda medium. Also, I had to cook these longer than the time it said to cook them - perhaps almost 25 extra minutes - until I felt confident they were set. They came out perfectly.

  • twoyolks on August 17, 2012

    The flan did not set for me.

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