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Please excuse my weird idea… but.. I want to try and make the flan with a sugar-free substitute. Obviously, the caramel won’t work the same so, could I bake this in a pie crust? Thanks!!! :)
Hi, Jessie! Emma, managing editor for Simply Recipes, here! Sure, I think you could bake this in a pie crust. I’d recommend using a tart pan and pre-baking the crust before pouring in the custard. Let us know how it works out!
Excellent! Thank you! I most certainly will do so… I’m hoping the marriage-inducing quality of the flan willing will be just as powerful in a pie crust! ;)
My mistake – I was too anxious to eat the flan so I did not let it chill for the recommended 2 hours. I tried the flan the next day and it was not too sweet with a hint of rose flavour! Lesson learnt!
Thanks for sharing your recipe. Since I was making a flan for the first time, I halved the recipe. The texture was lovely but the custard was too sweet for my liking. Also, I did not have rose water so used rose syrup. I probably did not put enough since I could not taste the flavour.
I will try again with less sugar & more rose syrup.
I don’t know what went wrong, but my sugar wouldn’t turn golden or caramelize. After nearly 10 minutes of simmering & stirring (over medium heat as instructed) it suddenly seized up on me & reverted back to dry crystallized sugar. I added another 2T water & 1/2 tsp butter & it returned to the simmering stage but still wouldn’t caramelize. After several minutes it seized up again, so I added 1T butter & turned up the heat, then it FINALLY melted & browned, but immediately hardened to peanut brittle consistency in the ramekin. They’re chilling now, so I don’t yet know what the end result will be.
Sounds like you are using a sugar substitute like Splenda, and not real sugar. Real sugar melts. ~Elise
The same thing happened to me as well. I used regular granulated sugar and after meeting, then turning a pale liquid yellow it then slowly thickened and reverted to crystallized sugar.
One difference is I am making the recipe x5 but I don’t see how that should affect this step. Is tap water vs bottled or other purified water preferred?
I have done this recipe before, but I used coconut milk instead of whole milk. I just love the coconut taste!! yum!
Great recipe. This was my brother’s favorite desert.
Thanks for the awesome Recipe
I like to add only one note, that the 1 teaspoon Rose Water
are not enough to show the hint of it
I think you should try 3 teaspoons to make sure that people
taste the difference
I agree. I have updated the recipe. Thanks for the suggestion! ~Elise
thank you for such a yummy recipe.
3 more variations….
1.for a more creamy and thick flan use condense milk instead of regular milk and reduce sugar by half.
2. to make flan come easily from ramekins, as you pour the hot caramel into the ramekins make sure that you carefully move it around so the caramel covers the wall of the ramekins as well.
3. to make flan without an oven simply add corn starch and cook in medium heat until it thickens
I could have sworn I saw rose water in Belair in the ethnic section (or was it orange essence?) I was so happy they had it in stock even though I didn’t buy it. I will make this for Valentines Day. Can you use one pan instead of 4 ramekins? What size pan should it be, maybe a 9 inch pie dish. Thanks Elise!! :)
Also I didn’t know Flan was called leche quemada in mexico?
doesn’t Creme Brulee mean burnt cream/milk also?
Hi Steph, your guess is as good as mine on the one pan versus ramekins. Good luck! ~Elise
This recipe looks absolutely wonderful! I’ve tried a French version of flan that a family member of mine that had cream, and I’d say it was a bit rich for my taste… but the ingredients of this one make it seem like it’s going to have fantastic texture! I must try it and see how it differs from my own.
This recipe sounds great but I was wondering if any one knows a recipe for flan on the stovetop? I love flan but I don’t have an oven.
The first time I had flan it was made in a huge stock pot on the stove. The flan was just an inch at the bottom of the pan. I don’t know how they did it, I assume that the pan was on a burner with very low heat. Obviously, the flan wasn’t in a mold, so there was no turning out. We just scooped it up out of the pan and put it in a dish as is. ~Elise
If Rick comes back, maybe he could share the recipe for sweet rose salsa?
I’ve been able to find rose water in my local oriental grocery store, if that might help someone.
I made this for the third time today simply because my husband loves it! The first time I made it, I used skim milk because that is all I had on hand. Both my hubbie and my friend love the consistency so I’ve been using skim instead of whole milk ever since. Thank you so much for sharing this recipe!
I just made this flan and the flavor and consistency were wonderful. The caramel didn’t turn out as caramel, though; it stayed at the bottom of the ramekins, hard and crystallized. I don’t know what I did wrong.
Happy Birthday, Elise – 2008!
Flan is the best dessert ever made. The site thespicehouse.com has rose water (and the pomegranite molasses for the cassis chicken you featured a few weeks ago) and nearly every other extract and spice you could need for your recipes with reasonable prices and package options.
PS, I made my own pomegranite molassas and it turned out perfectly.
Great flan. I garnished with rose petals and a bit of sweet rose salsa. Totally delish.
Hi there – Why am I not shocked that this recipe is inspired by Dona Tomas, one of the tastiest restaurants ever? ;-P
Cris – I wasn’t exactly an exchange student, but I did spend half a summer studying Spanish in Cuernavaca and Mexico City while at University. I have many relatives on my mother’s side who are Mexican who I met through my grandparents. I wanted to learn Spanish so I could more easily converse with them when I visited Mexico. Alas, that was almost 30 years ago and I’ve forgotten most of it. :-( And with my grandmother’s passing a year ago, most of that generation is gone now too.
I think a lot of flan recipes call for sweetened condensed milk because in parts of Latin America where refrigeration can a challenge, those cans of sweetened milk are a great way to store it. I’ve also had flan made with cream, but frankly, it is just too rich for even me. I love this recipe because it is so easy and the result is so light. The rose water offers just a hint of roses. Regarding the rose water, I went out and bought some at Whole Foods, about $3 for a bottle. Though I would love to try making rose water sometime.
Great comment on the marriage proposal. Good flan is quite seductive, isn’t it. :-)
I convinced my wife to marry me after I cooked Flan (with orange zest and grated coconut) for her!