Flan

Think the directions are mixed up, step 3 talks about sugar dissolving, there is no sugar in step three. The sugar was added/used in step2 for caramelizing in the pan

Thank you so much for flagging! Because the condensed milk is quite sweet, no additional sugar is needed (unless you like a very sweet flan!). We adjusted the steps accordingly.

Isn’t the towel apt to start burning in the oven?

Yes, I agree, it's much easier to make the caramel in the same pot where the flan will cook. I let the pan with the caramel cool a bit before adding the liquids. This is how I learned to make it from my Cuban aunt. The le creuset I use is way too heavy for her -- she likes her old stainless steel pot. She'll turn 100 this coming Dec, and the pot must be at least 40 yrs old. Although my aunt uses evaporated milk, I prefer Flan de Leche (NYT has a good recipe).

If you are really into making flans, invest in a flanera (special pan for flans) and you can forget about the dish towel and foil.

You're right, Holly. As a frequent flan-maker, Step 3 requires a *further* 1/2 cup of sugar which was apparently left out of the Ingredients list...!

Flan can easily be made in a double boiler, too. Caramelize sugar in upper part of double boiler, cool, then add other combined ingredients (see step 3). Put upper part in place over bottom of double boiler containing enough simmering hot water to submerge upper part about 1". Cook undisturbed on low burner about 45 min., checking water level of simmering water periodically. Flan done when toothpick comes out clean. Put upper part without lid on wire rack to cool; cover, refrigerate. Do Step 5.

This has been a long time favorite, as a kid my mom use to make this and make it look easy. To all the novice cooks out there I want to say, “Don’t give up”. This was my second attempt. The unknown was regarding caramelization of sugar, I guess I was thinking it go from solid to liquid, it goes from solid to syrup to solid to caramel. After that was sorted the rest was easy or at least predicable.

Can add a shot or two of espresso (room temperature) and turn it into coffee flan. Alternatively, can add coconut flakes in syrup and turn it into flan de coco or add a package of cream cheese and turn it into flan de queso.

I’m confused about the foil tightly covering the cake pan. How can you check for doneness if the pan is covered?

Made this exactly as instructed and it was awesome! Only challenge was flipping it over onto a plate - should have used a bigger, deeper plate!

Always make caramel in a light colored pan so you can determine its color.

A bit of lemon or orange zest in the egg mix will impart a wonderful citrus note and perfume.

For a richer, firmer vanilla flan, can leave out the cup of whole milk and use 5-6 egg yolks rather than whole eggs.

It is much easier to make the caramel right on the pan. Put the empty water bath pan in the oven and fill it from the kettle, make the caramel and add the liquids and bake. I like to add grated lemon zest and for a softer, less sweet flan use 12 oz of milk, no need to add extra eggs. I make this recipe often in a le creuset pot and on a Bundt; a friend uses an old stainless steel pot with the handle wrapped in heavy foil. This is my to go but I prefer flans without condensed milk.