Melody O

My daughter at age 46 loved these as a child and loves them still, so I made them for her birthday. I added 2.5 tsp. of milk and a tsp. of vanilla as suggested in a few other reviews. They came out tasting absolutely great. I’d eat them all myself if I hadn’t made them for her. I’ll have to make them again soon. Thank you for this fun recipe.

This was my first attempt at making flan. I followed the recipe exactly as written and my flan came out perfect. I was nervous this morning when it came time to flip the flan onto another plate as I keep thinking that the flan was going to split or crumble into several pieces. I decided to let the mold sit in a pan of warm water for a few minuets just before flipping (like you’d do with a jello mold) It worked out wonderfully. The flan released and remained intact with all that delicious caramel sauce oozing on top. I made this as my Christmas dinner and boy was it delicious. This flan was creamy, smooth and rice. It will now be something that I will make on a regular basis.