Get the recipe @ http://allrecipes.com/Recipe/Baked-Flan/detail.aspx
Watch how to make a simple Spanish baked flan. This impressive dessert is made in the blender. It’s quick and easy—and delicious served warm or cold.
How to Make Easy Baked Flan
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20 responses to “How to Make Easy Baked Flan”
This did not set properly for me, even after extending baking time about 20
minutes. Oven temp etc all correct, ingredients exactly as shown.Omg we have the same non stick pan
i did this flan for my family and it came out great ! nice and creamy and
very delicious. looking forward to do more of your recipes and thanks :-)I ignored the part about using a “non stick pan” for caramelizing the
sugar. Huge beginners mistake. Nonetheless, excellent recipe. Thanks for
sharing!OMG I LOVE YOU GUYS SO MUCH RIGHT NOW!!!! THANK YOU FINALLY I CAN MAKE
SOMETHING INCREDIBLE!!!!looks easy and delicious!!! can you share a smaller size ?? like for 2/4
ppl , how long can it stay in the fridge ? Thanks Is the vanilla extract necessary in this recipe
tip to not get that burn on the top put some aluminum foil to cover the
mold like a roof What do you mean of heavy cream?
I really wanna make this. I’ve never tried it. And I’m a beginner chef. But
it can’t be that hard right?Is it okay not to use milk?
I allrecipes, I just have a question. Do you know why this treat is called
“Flan”? Just wondering. Thanks!Any substitute of the heavy cream ?? And can I use the stove instead of the
oven ?? Hi, Jessica Valadez – Yes, you may substitute evaporated milk right from
the can in place of the heavy cream. It won’t be quite as rich as the
cream. but the flan will still be delicious. Let us know what you think
after you make it.Glad you like the recipe, carolina villarreal. Spraying the pan with a
non-stick spray isn’t necessary. The caramel topping doesn’t harden and
will release easily when the baking dish is flipped onto a serving platter.
Enjoy!Thanks for your question, Ashni Khandelwal. There are several choices for
egg substitutes. Finely ground flax seeds and mashed bananas may be used,
or pureed tofu (use 1/4 cup of pureed tofu to equal 1 egg). You might also
use a prepared (commercial) vegetarian egg replacement. To find this, look
in the egg section of your grocery store.Hi, Glenda Ramos – Traditional Spanish flan doesn’t use buttermilk, but you
will find it used in some Mexican recipes. Were you thinking of
substituting buttermilk for 1 cup milk? We wouldn’t recommend using it
instead of the condensed milk or heavy cream. Those two ingredients are
essential. Give it a try and let us know how it worked out.Hello, Cjoy Zapanta – Do you intend to pour the flan mixture into the rice
cooker? Or set dishes containing the flan inside the rice cooker? It might
be tricky to serve the dessert from the rice cooper, or not. On the other
hand, it could work. Want to try it and let us know?Thank you for your question, Yesenia. You can use evaporated milk instead
of heavy cream. But because evaporated milk is lower in fat, the flan
won’t have the same creamy, rich consistency.Thanks for your question, Krystal Radilla. The flan should be “set” or firm
when it’s removed from the oven. You may need to check your oven
temperature to be sure it’s correct. It needs to be 350 degrees Fahrenheit
(175 degrees Celsius). When you add the water to the baking pan, it needs
to be HOT, so we recommend letting the tap run until the water is steaming,
or bringing a pan of water almost to a boil and using this. Hope this
helps.
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