I made another flan and it was better than the first! No bubbles. Sugar melted beautifully. Just velvety, smooth texture. My husband said it was the best flan ever! Thanks Chef Zoe!
First time ever making it, I was petrified to mess it up. But I followed your steps to a T and it came out PERFECT!!! Best flan I’ve ever had, hands down! The only thing I did differently was add about 2 tbs of rum extract with the vanilla. I highly recommend trying it… it brings out the nuttiness in the caramel and enhances that vanilla flavor. ABSOLUTELY DELICIOUS!
This is great. Caramel is SUPER SCARY! I worked at a caramel apple station at a traveling carnival when I was 14 for a couple of weeks one summer and we got literally no training, and I still have a scar on my thumb from when I got caramel on it. OUCH! But this looks incredibly delicious.
I cant wait to try your version!! I love my recipe, but always welcome new ideas. Btw, i made a 12 lb pernil the other day, and once again, amazing!!! I trust your recipes.
I’m so excited!!! I loooove flan and I also trust all your recipes cause you’ve taught me how to cook most of my favorite meals. I’m also Dominican so I’m proud to be able to cook some delicious Dominican food. 😊😊😊😋😋
Omg! Thank you, Chef zee! After watching your video, I made the best flan ever thanks to your tricks!! I’ve watched almost every video and the best flan was from your video! You’re very beautiful, too!
Lol after watching millions of flan videos ( practicing in my mind for Christmas) this is literally the best and simplest way. Or at least you did a fantastic job! ☃️❤️
Loved the video! Very useful, my flan is getting cold in the fridge. Hope it tastes good for NYE dinner tonight 🥰. The caramel took me 3 tries 🥲. It would be nice if you say how high the fire has to be and pot size. Thankssss
Any tips on cleaning the pan after you make the caramel? I cleaned it up by pouring hot water in the pan a few times until it had dissolved. It may have been easier if I did it immediately but was hoping there was a better method.
Honestly I think the method is best since dealing with hot sugar is extremely dangerous. So just letting it cool abit and putting hot water is the best method I’ve been using the last few years I’ve been making flan for
Bien Hecho. This a recipe I have been using for over 30 years. The salt made me smile. I also use a pinch of salt when I make Cafe con Leche. I would love to hear your Dad's story. My parents, I and my three brothers left Havana in 1969. It took us 8 years to leave Cuba. It's a great American Immigrant story. Have you ever tried Cuban Capuchino? (Capuchinos y Cabezotes Cubanos)
Girl!!!! I made this Wednesday and had it yesterday for thanksgiving, OMG when I tell you it was sooooo smooth and creamy!! Thank you thank you! Your my flan savior! Lol. Everyone says to stir the caramel you said to leave it which is what I did , now I think everyone who says to stir it doesn’t know what their doing lol.
Thank you for this amazing recipe! I’m excited to make for thanksgiving ❤️ Just a quick question: what temp did u have your stove on while you were caramelizing the sugar??
Chef Zee! I made this and the first time I made it, it was absolutely delicious and it came out perfect! I’ve had numerous people try it and say it was the best flan they’ve ever had! I’m currently making another one for a friend and did everything to the T and even chilled looks super jiggly and although I caramelized the sides of my pan it’s not dancing in the pan either. I’m scared to flip it. Help 😩
People want to be like Jordan when they grow up, i wanna be like Chef Zee lol she never makes a mess while cooking. When i cook, it looks as if i just chased and killed a chicken in the kitchen smh. You're the best Chef Zee lol 👍👍😘
Oh yeah!!!!!! Wait...why are you trying to make me fat Chef Zee? I will make one for my family and one for me. I just want to let you know I hold you responsible for any weight gain I get😂😂😂
Folks this is it. I've made this flan twice now and I don't think I could ever order flan from a restaurant again. Why would I when this flan is so much better?! Thanks for the recipe!
Thank you for this recipe and I gotta admit, I gave this a try with your dynamic and the flan came up rather delicious! All my family members loved it. They are asking when am I going to make another one! ¡Muchas gracias!
@@DropletsojoyI also did this and I had to leave it on longer (around 50mins at 325 and 10 more minutes at 350). I was so scared but it came out perfectly!!!!
I made this recipe a couple of weeks ago and it came out amazing. Your tip for the caramel was spot on. If you blink, you can easily burn the caramel which won't be good at all. It came out great and tasted awesome. Thanks for the recipe :)
OK. Like others here have said, I too have looked at several videos and recipes for making flan. I think yours is going to be the easiest to follow so here we go. I'll let you know how it turned out.
It's been 50 Minutes since I add it to the oven! My flan is really watery!! All the water went to the top and is not even cooked yet!! Help please!! It was supposed to be my dessert for our dinner tonight 😭
Has anyone just used 3 eggs as opposed 4? My flan recipe which is close to this one uses 3 and I don’t want an “eggy” tasting flan. Should I go for the 4 eggs?
Ok so I just made it your way finally,last time I did make one I used a blender and it was definitely airy,so right now I'm putting it in oven,but I covered mine with aluminum foil,you are the first recipe that doesn't cover it,but I did,sorry will come back and let you know
I made this and it came out wonderful! I had to start over bc I stirred the water & caramel but once i started over everything was fine. Make sure you’re paying attention to the sugar as it caramelizes bc I almost burned mine unfortunately. It came out amazing still but would’ve turned out better if i paid more attention!
I also like a thick layer of caramel and on a darker side of Carmel before you can taste the bitterness. After out of the oven, I cover it with a tin foil and rest. Instead if evaporating off all that moisture, it will add to making a lot if caramel sauce.
I made this last night it came out so good, the only thing is that i had to cover it up because it took so long to cook. But it came out perfectly fine thank you Chef Zee. I sent you a picture of it via dm.
Thank you for sharing this. I have tried about a dozen recipes for flan and this one was by far the easiest and came out tasting the best. My family loved it!
You only have to let it sit in the fridge for a few hours before serving. Overnight is best. However, there's a ton of people who actually like their flan room temperature after it's done cooking. I was shocked when I learned this lol
@@Chefzeecooks Thank you Chez Zee ! made it last night it turned out really nice :) I've seen other variations with heavy cream ! have you ever made it with heavy cream before, and if so how did it turn out ?
Hi! Which do you prefer for the vanilla extract pure or artificial? I would like to know if it makes a big difference. Flan is my boyfriend’s favorite dessert so I want to follow your recipe for my first try at it.
Hi chef,I made this last week with another chef,this one seems easier,I’m going to make it and come back and let you know how it came out,thanks for sharing the love
Muchas gracias, Chef Zee - this was my first time attempting a flan and I must say it all went very smoothly up until the point where I had to place the flan in its pan into the container with hot water (out of the oven). The container was the right size, BUT, it did not leave me enough room to lower the flan pan into it with my gloves on, so I had to improvise and quickly make a "handles rack" of sort (I should've made a video of it because it was hilarious). Nevertheless, it was successful and the flan turned out quite nice (not as pretty as yours, but I'm sure I will get it much better the next time!). Thanks again for clear and concise instructions and a great video.
That flan came out super nice... it looks delicious!! U got yourself a new subscriber. I've been watching many of your videos. And I absolutely love the way you cook. 👍👍
I tried this flan recipe after trying others. This one is the BEST! My flan came out PERFECT and received compliments from my family. Thank you Chef Zee!! This will be the only recipe I'll use from now on for Flan. Thanks for sharing and for the useful tips and tricks!
First time making caramel from another recipe and I burned my finger 🥴 it hurt so much. I knew it was hot but damn not THAT HOT 😅 so yes please be careful with the caramel
Leche Flan!! 😋 this is our favourite dessert! In the Philippines we don’t use the egg white to make it silky smooth and creamier. You can make Brazo de Mercedes from the left over egg white 😊🇵🇭
Hi, I am Khadija Hussain and I am from Kuala Lumpur, Malaysia and I must say your tutorial of the whole recipe is excellent, very detailed, and at a slow pace, clear and gives one enough confidence to give it a try......with your valuable tips and tricks ! Thank you so much....well done... All the very best to you.
I made another flan and it was better than the first! No bubbles. Sugar melted beautifully. Just velvety, smooth texture. My husband said it was the best flan ever! Thanks Chef Zoe!
First time ever making it, I was petrified to mess it up. But I followed your steps to a T and it came out PERFECT!!! Best flan I’ve ever had, hands down! The only thing I did differently was add about 2 tbs of rum extract with the vanilla. I highly recommend trying it… it brings out the nuttiness in the caramel and enhances that vanilla flavor. ABSOLUTELY DELICIOUS!
What kind of rum
@@phoebeanne2932 Myers Rum or McCormick Rum extract, both work great
This is great. Caramel is SUPER SCARY! I worked at a caramel apple station at a traveling carnival when I was 14 for a couple of weeks one summer and we got literally no training, and I still have a scar on my thumb from when I got caramel on it. OUCH! But this looks incredibly delicious.
I made this recipe for my husband last night and he literally ate the entire thing😂 best flan we’ve ever had. Thank you💓
I cant wait to try your version!! I love my recipe, but always welcome new ideas. Btw, i made a 12 lb pernil the other day, and once again, amazing!!! I trust your recipes.
I’m so excited!!! I loooove flan and I also trust all your recipes cause you’ve taught me how to cook most of my favorite meals. I’m also Dominican so I’m proud to be able to cook some delicious Dominican food. 😊😊😊😋😋
I don't suppose you're wearing an engagement ring too?
What is the size of the cake pan?
Hi do you know the size of the pan she's using?
Thanks
Christopher Crispino the one used in video is a 9x 2 inches.
Did you make it yet,?I just did,just waiting for it to cool .I wish we could should photos on here uhg lol
I was waiting for thissss!!! Thank you Chef Zee 🤩
My husband ate the whole thing in an hour.
He's lactose intolerant.
And allergic to eggs.
And also now sleeping on the couch.
saw an engagement ring.. dreams of eating good all the time shattered.
😆😆
If the guy is Dominican you could still have a shit. He'll fuck things up! LOL
What the HELL does that mean?????
@@margaritamercado8382 It means she is already taken..
😂😂😂🇩🇴
Love your tip on glazing the sides of the pan, genius!
Yes!!! Works like a charm! Thank you for watching!
Omg! Thank you, Chef zee! After watching your video, I made the best flan ever thanks to your tricks!! I’ve watched almost every video and the best flan was from your video! You’re very beautiful, too!
Made my first flan after watching this video and it was AMAZING!! Your flavors and teachings are so well done. 💗
I’ve had it in the oven for 50mins and it still looks like water !!! Whyyy???😭 do I leave it longer??
Lol after watching millions of flan videos ( practicing in my mind for Christmas) this is literally the best and simplest way. Or at least you did a fantastic job! ☃️❤️
Lol! Me too! I finally have to tip how to carmelized the sugar
Loved the video! Very useful, my flan is getting cold in the fridge. Hope it tastes good for NYE dinner tonight 🥰. The caramel took me 3 tries 🥲. It would be nice if you say how high the fire has to be and pot size. Thankssss
I had same issue - what temp did you have the fire on for the caramel
I’ve followed so many of your recipes and they’ve been lovely! Love your Dominican flavors! Thank you I appreciate your channel so much
Can you do a video on the pots and pans you use? Please and thank you. Ps. I’ve become a better cook because of you ❤️❤️❤️❤️🙏🏼🙏🏼🙏🏼🙏🏼
I second this
I third this!!!
About to make it for the 3rd time in a month i think. This flan is amazing!
Any tips on cleaning the pan after you make the caramel? I cleaned it up by pouring hot water in the pan a few times until it had dissolved. It may have been easier if I did it immediately but was hoping there was a better method.
Honestly I think the method is best since dealing with hot sugar is extremely dangerous. So just letting it cool abit and putting hot water is the best method I’ve been using the last few years I’ve been making flan for
Bien Hecho. This a recipe I have been using for over 30 years. The salt made me smile. I also use a pinch of salt when I make Cafe con Leche. I would love to hear your Dad's story. My parents, I and my three brothers left Havana in 1969. It took us 8 years to leave Cuba. It's a great American Immigrant story. Have you ever tried Cuban Capuchino? (Capuchinos y Cabezotes Cubanos)
Girl!!!! I made this Wednesday and had it yesterday for thanksgiving, OMG when I tell you it was sooooo smooth and creamy!! Thank you thank you! Your my flan savior! Lol. Everyone says to stir the caramel you said to leave it which is what I did , now I think everyone who says to stir it doesn’t know what their doing lol.
Thank you for this amazing recipe! I’m excited to make for thanksgiving ❤️ Just a quick question: what temp did u have your stove on while you were caramelizing the sugar??
I’m wondering the same as well😢
Chef Zee! I made this and the first time I made it, it was absolutely delicious and it came out perfect! I’ve had numerous people try it and say it was the best flan they’ve ever had! I’m currently making another one for a friend and did everything to the T and even chilled looks super jiggly and although I caramelized the sides of my pan it’s not dancing in the pan either. I’m scared to flip it. Help 😩
People want to be like Jordan when they grow up, i wanna be like Chef Zee lol she never makes a mess while cooking. When i cook, it looks as if i just chased and killed a chicken in the kitchen smh. You're the best Chef Zee lol 👍👍😘
This came out looking spectacular Chef Zee!! I'm going to try it of course thank you!🍮🥰🥄
Oh yeah!!!!!! Wait...why are you trying to make me fat Chef Zee? I will make one for my family and one for me. I just want to let you know I hold you responsible for any weight gain I get😂😂😂
Amazing!! Would you make a video of Dominican cake? My grandmother would make the best Dominican cake and I am looking for a good authentic recipe!!
The best and easiest looking Flan recipe I've seen. Can't wait to make it. I have a 9" cake pan. Can I use that for the Flan?
Yes! You can definitely use a 9" pan
Wait, so you don't refrigerate it before you transfer it to a serving dish?
Folks this is it. I've made this flan twice now and I don't think I could ever order flan from a restaurant again. Why would I when this flan is so much better?!
Thanks for the recipe!
My Dominican hubby LOVES flan so I’m super excited to try this!!! 😬🙌🏽🙌🏽🙌🏽
Thank you for this recipe and I gotta admit, I gave this a try with your dynamic and the flan came up rather delicious! All my family members loved it. They are asking when am I going to make another one! ¡Muchas gracias!
I doubled this recipe and add to it a little bit of brandy, I didn’t have rum, and it came out delicious!!!! Thank you! ❤️
Did you bake it for the recommended time or did u add time? Kindly advise. Thx❤
I followed your recipe...I didn't have evaporated milk so I used whole milk. it came out to be perfect!!! Thank you for the quick and easy recipe!!!🥰
Interesting thanks! ❤
Does it still hold texture with normal milk?
@@DropletsojoyI also did this and I had to leave it on longer (around 50mins at 325 and 10 more minutes at 350). I was so scared but it came out perfectly!!!!
@@donnadiaz128 ah great, I will try this when I don't have evaporated 👍🏽
Wow! That’s like the most beautiful and perfect flan I’ve ever seen! Great job!! 😍😋🤤
I made this recipe a couple of weeks ago and it came out amazing. Your tip for the caramel was spot on. If you blink, you can easily burn the caramel which won't be good at all. It came out great and tasted awesome. Thanks for the recipe :)
If I want to make my flan but serve it the next day, should I flip it on the next day?
I find that i have to cook mine longer. I think 325 may not be hot enough. Trying 350 to finish this current one faster.
I bake my flan for this recipe for 70 mins for fully cooked and creamy taste
OK. Like others here have said, I too have looked at several videos and recipes for making flan. I think yours is going to be the easiest to follow so here we go. I'll let you know how it turned out.
It came out tasting 😋. Just an issue with the flip. 😅
La mejor receta de todas ! A mis hijos les encanto. Ver la cara feliz de mi hijo lo fue todo jejej ❤
It's been 50 Minutes since I add it to the oven! My flan is really watery!! All the water went to the top and is not even cooked yet!! Help please!! It was supposed to be my dessert for our dinner tonight 😭
Has anyone just used 3 eggs as opposed 4? My flan recipe which is close to this one uses 3 and I don’t want an “eggy” tasting flan. Should I go for the 4 eggs?
I use only 3 eggs, im not a fan of the "eggy" scent.
Ok so I just made it your way finally,last time I did make one I used a blender and it was definitely airy,so right now I'm putting it in oven,but I covered mine with aluminum foil,you are the first recipe that doesn't cover it,but I did,sorry will come back and let you know
I made this yesterday!! Wow it came out perfect for the 1st time!! Thanks for your tips and tricks!! They were awesome and do work!! Blessings
If After an hour it is still liquid then what
I added 30 minutes to the bake time and it worked IT WAS DELICIOUS
Why does the top of my flan turn brown and the top starts expanding after just baking for 45 min?
It’s not burned it’s the color of the caramel.
@@MCarm69
The caramel is at the bottom though
I cover my flan with some foil.
I mix the flan in a blender(well blended but with a lot of bubbles). Will have the mixture be put under vacuum pressure container for over night.
OMG!!😊I have been looking for the right ingredients and easy instruction for so long. I can't wait to make it this weekend thanks
Love your method. One question, what oven level do I place my pan? I’m new to baking😊
Can you do a video on how you film and edit your videos ?♥️♥️♥️
I made this and it came out wonderful! I had to start over bc I stirred the water & caramel but once i started over everything was fine. Make sure you’re paying attention to the sugar as it caramelizes bc I almost burned mine unfortunately. It came out amazing still but would’ve turned out better if i paid more attention!
The sugar caramelization is the trickiest part!! So happy that it worked out! Thank you for trying the recipe!
@@Chefzeecooks i LOVE all your recipes i just made the chofan today as well with my mom! ❤️
@@Chefzeecooks this is what I’m struggling with! Mines just looks slightly yellow and not brown. Am I putting too much water?
Wait so I’m a little confused you said to let it cool down to room temperate and then you have let it refrigerate for a few hours so which one is it
im honestly so happy i found this channel im dominican but my grandparents or my parents dont show me the recipes love this chnnel !!
Waoooo que rico se ve ese Flan 😍😍😍😍 mi postre favorito me encanta 🤗
U have a new subscriber bcz EVERY lady on here wants to bake it w cheese or 8 eggs and it comes out almost like cheesecake
Thank you Chef Zee for sharing your tips. What size cake pan are you using?
It looks absolutely delicious! I have a question: could I used almond extract since I dont have vanilla extract at the moment?
Yes you can, just keep in mind that almond extract is alot stronger than vanilla extract.
This is absolutely perfect..
Thank you!!!! So happy that you liked. I worked hard to nail down the tips to get the perfect flan!
I have nerve made flan before, I will try your recipe. The flan is made to perfection.
Should the water bath be hot before placing in oven?
dude wheres the creme cheese
That’s a flan recipe from a different region of Mexico
Wow.... This is the flan that's closest to the Filipino style. We also strain the eggs.
Baking is like chemistry. Please can u start adding meassurements to ur videos!!! U are the only to non who has the recipe of the flan i want
I also like a thick layer of caramel and on a darker side of Carmel before you can taste the bitterness. After out of the oven, I cover it with a tin foil and rest. Instead if evaporating off all that moisture, it will add to making a lot if caramel sauce.
I made this last night it came out so good, the only thing is that i had to cover it up because it took so long to cook. But it came out perfectly fine thank you Chef Zee. I sent you a picture of it via dm.
Thank you for sharing this. I have tried about a dozen recipes for flan and this one was by far the easiest and came out tasting the best. My family loved it!
dont you have to let it sit in the fridge overnight before you serve it ?
You only have to let it sit in the fridge for a few hours before serving. Overnight is best. However, there's a ton of people who actually like their flan room temperature after it's done cooking. I was shocked when I learned this lol
@@Chefzeecooks Thank you Chez Zee ! made it last night it turned out really nice :) I've seen other variations with heavy cream ! have you ever made it with heavy cream before, and if so how did it turn out ?
Doesn’t it dry and become a solid ?
Chef Zee, you make the best recipes! I make your recipes all the time. Thanks so much!
It took me a few tries to get that caramel but once I got it I got great results. Thank you so much!!
Props to the camera person. 🤩
Haha yes!!! My fiancé is the one behind the camera.
@@Chefzeecooks hahaha
New subscriber.I can’t stop watching your videos!
Welcome to the family!!!
Honestly u are so underrated the quality is good , ur recipe is rlly good as well! Tysm
Im so thankful i found your channel..Thanks for sharing.
Wait, she doesn't refrigerate it after the oven? 🤔
What is the name of the pot in the beginning of the video that you said we needed?
Hi! Which do you prefer for the vanilla extract pure or artificial? I would like to know if it makes a big difference. Flan is my boyfriend’s favorite dessert so I want to follow your recipe for my first try at it.
how did your first try work? I used extract and it was amazing!
Can I do it on the stove top? If so do I cover it or not, thanks 😊
No a sugar ? Porque veo mucha gente que le hecha
Hi chef,I made this last week with another chef,this one seems easier,I’m going to make it and come back and let you know how it came out,thanks for sharing the love
Thank you so much!! I appreciate the support 💕
I love this video:
A beautiful host, with a beautiful voice and a beautiful flan. 💜
Hi, I was wondering if I could use whole milk instead of evaporate milk? Thanks
You definitely can 😊😊😊
Where did you get your Bain Marie pan?
Wow! Love how perfect it came out!! What size pan did you use? Thank you !!!
I tried this recipe and my Flan came out perfect.
This looks so delicious! I can't wait to make it this week:) umm. What size pan to bake the flan in?? Thanks Chef Zee!
10”
I put my flan to cook at 425 degrees in accident hopefully it still taste good
How did it turn out?
Love You Chef Z...Its one of my Favorite Cuban Desserts
Finally a good recipe
What’s the size of the pan?
Muchas gracias, Chef Zee - this was my first time attempting a flan and I must say it all went very smoothly up until the point where I had to place the flan in its pan into the container with hot water (out of the oven). The container was the right size, BUT, it did not leave me enough room to lower the flan pan into it with my gloves on, so I had to improvise and quickly make a "handles rack" of sort (I should've made a video of it because it was hilarious). Nevertheless, it was successful and the flan turned out quite nice (not as pretty as yours, but I'm sure I will get it much better the next time!). Thanks again for clear and concise instructions and a great video.
I just find your channel!!Love it and you make cooking so simple.
What if I don’t have that rack? 😢
Making this right now.... 🏃♀️
That flan came out super nice... it looks delicious!! U got yourself a new subscriber. I've been watching many of your videos. And I absolutely love the way you cook. 👍👍
I tried this flan recipe after trying others. This one is the BEST! My flan came out PERFECT and received compliments from my family. Thank you Chef Zee!! This will be the only recipe I'll use from now on for Flan. Thanks for sharing and for the useful tips and tricks!
Why some flan where are done, have some little holds around, mean it’s no completely smoothy
If there are holes or bubbles around the edges it means it is overcooked/ overbaked....
First time making caramel from another recipe and I burned my finger 🥴 it hurt so much. I knew it was hot but damn not THAT HOT 😅 so yes please be careful with the caramel
Leche Flan!! 😋 this is our favourite dessert! In the Philippines we don’t use the egg white to make it silky smooth and creamier. You can make Brazo de Mercedes from the left over egg white 😊🇵🇭
Hi, I am Khadija Hussain and I am from Kuala Lumpur, Malaysia and I must say your tutorial of the whole recipe is excellent, very detailed, and at a slow pace, clear and gives one enough confidence to give it a try......with your valuable tips and tricks ! Thank you so much....well done...
All the very best to you.