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Made these for my ex girlfriend for valentines day. She disclosed to me,
after eating these, that she had been having an affair for the last few
weeks! And that she loved him, after 13 years with me! I was like, “what
the hell is in these things?” Fast forward 2 years and I made these for a
hotty I had been dating for only a few weeks. That night she told me she
loved me, and so far all is well. So there you go folks. This creation from
Chef is intensely passionate! Eater beware! It can be either love or
heartbreak. This recipe is emotionally poetic, like John’s sugar
sculpture…
Tried these…. couldn’t get them creamy soft in the middle. They tasted
amazing on the outside, but the inside remained a bit firm and bland. 🙁
Cooked them with broth and cast iron and everything I dunno. Lots of other
recipes from the chef have worked great… made my fam Dutch babies for
breakfast and it was a hit!
You killed me. When you flipped the bowl and the creme caramel slid out,
you killed me. I’m dead.
*when the guy is about to flip the bowl over*
me: ho dont do it
him: *flips it*
me: oh my god
Omg 0finally got it for the 9thntimes the filiping part always kills mee
Flan is so good if you have a sweet tooth. Two variations that i
particularly like are expresso and cream cheese, so flavorful and creamy…
Does anyone know if I can make this by putting a separate pot or water
container at the bottom of the oven (inside the oven) while leaving the
little cups on their own at the top?
Personally, I love the versatility of the flan. The recipe calls for the
use of your imagination 🙂 On my end, I love using the traditional dayap.
I’m so high…
My grandma used to make this. She burned the caramel a lot though
i have been making this for over 20 years. my recipe is a bit different,
just milk( 1%,2%,or whole..whatever i had on hand), whole eggs, sugar and
vanilla. never been curious to add other stuff in it even if possible. the
key to the caramel not to be bitter is to NOT let it get dark. you want it
GOLDEN. and i do stir it because it helps with even distribution of the
melted sugar in the saucepan. if it gets dark too soon, lower the heat and
take that sugar from that area-you don’t want to get it even more darker
(dark=bitter)…….. and do NOT leave it unattended! you’ve got to keep
your eyes on this!…..BE CAREFUL NOT TO GET IT ON YOUR SKIN (it will come
off with skin and you will bear scars for life–like me).. over the years,
accidentally i found out that rinsing and draining the pan just prior to
pouring the sugar in it and placing it on the stove, makes the process of
obtaining golden sweet caramel much easier. good luck! i coat my baking
dish with caramel sauce on sides too. i do not grease spray. it is much
easier if your baking dish is same dish you melt the sugar in. (mine is a
12″ round stainless steel one–big family–therefore I cannot flip it ):
):…and no one complained in over 20 years, for any reason)
….also overcooking it gives a bitter-ish taste where custard touches the
caramel.
It looks like a Leche Flan.
just a suggestion I saw on ChefSteps that they remove bubbles on the
surface of the ramekins by blow torching the top a little right before
placing them in the oven. Gives it a smoother finish when it comes out. If
you want to know where I saw this it was in their creme brulee video.