Comments on: Flan (Crème Caramel/Caramel Custard) Recipe

By: Mei

Mei — Thu, 05 Jan 2012 17:09:43 +0000

Hi, i will try your recipe, my own version is the steam one instead of baking it. It is very simple and easy.

By: pexiu

pexiu — Sat, 23 Jul 2011 10:33:13 +0000

can i steam it instead of baking it? thanks

By: Rasa Malaysia

Rasa Malaysia — Tue, 13 Apr 2010 03:46:55 +0000

Thanks for your comment but I am really not an expert in flan or whatever you call it. ;)

By: chris

chris — Tue, 13 Apr 2010 02:18:08 +0000

Great site ! Recipes are very tasty…
Nevertheless I have eaten a lot of flans and the best one was a french one…
By the way you also have to make the difference between a flan, a flan patissier, a creme caramel and a creme brulee (with accents : flan, flan pâtissier, crème caramel, crème brûlée).
And as my friend said it : “never talk to me of custard powder nor custard powder taste, it’s awful…”

sayonara

By: Rasa Malaysia

Rasa Malaysia — Wed, 23 Sep 2009 21:54:17 +0000

Thank you for trying the flan recipe. So happy you enjoyed it :)

By: Mel

Mel — Sat, 19 Sep 2009 07:02:22 +0000

Made this yesterday and it turned out great. As usual your recipe is simple to follow. Will definitely make it again! Thanks for such a good recipe.

By: aayyeennaa

aayyeennaa — Thu, 07 May 2009 16:14:23 +0000

we have like that back home (philippines) called “leche flan” more often they cooked it in steamer and some in oven. Even paired in in “halayang ubi” sweetened yam “yummy! :) thank you for sharing….. since here in malaysia tons of eggs and milk we often do the flan every month :)

By: socal

socal — Sun, 08 Mar 2009 17:55:10 +0000

The great thing about Orange County is that due to how close it is to the border, we have authentic flan at high end place such as Javiers.

By: sawhster

sawhster — Mon, 19 Jan 2009 04:42:00 +0000

I never knew flan could be so easy! I've made this 3 times now and my husband is addicted.

This flan is a lighter rendition of my parent's which I think involved condensed milk. But, I don't miss the condensed milk at all!

This is the second recipe I've tried of yours and I ain't stopping.

A tip for those using ramekins - I find that using a knife to skim the sides/circumference will entice the caramel to spread their goodness all over. I had a problem that some caramel would stick to the bottom of the ramekin because I refrigerated mine for later consumption - but the trick above solved that problem.

By: Zaphia

Zaphia — Fri, 31 Oct 2008 09:22:00 +0000

^it turned out really well! I boiled the milk with powdered cinnamon, a clove and a whole green cardamom. I strained it before pouring it into the egg mixture. Thanks!