Vanilla bean paste is good if you can afford it, you get a more intense flavour with less alcohol taste Vanilla beans give you none of the alcohol flavour but they are like double the price for 2, which I use up in 1 dish, so yeah
Flan is one of my favorite desserts to make, along with creme brulee. There are numerous different ways to make and put a spin on both. Spanish style or Mexican style flan as a base, with different ratios of condensed milk, vanilla, coconut milk, heavy cream, flavorings, etc... Experiment.
@@marksmithwas12 I'd have a hard time defining the differences off the top of my head. One main difference between creme brulee and flan is that flan is largely composed of condensed sweetened milk whereas creme brulee is largely heavy cream, and also creme brulee is topped with caramelized sugar whereas flan ends up with liquid caramel sauce. There are other differences, but they're both custard and caramel desserts. They have very distinct tastes though. Cream caramel, I'm not really sure.
You can also make your own evaporated milk. Take twice the amount of milk that you want to use for your recipe place it in a pan bring it up to barely a simmer wait 45 minutes and it should reduce by half. Homemade evaporated milk taste a whole lot better than the can stuff
@@PenguPong if you want condensed sweeten it before during or after. that's the only difference between the two. I suggest stevia because sugar is very toxic
I made this and it was incredible. My friend from Puerto Rico said that it tasted like home. HUGE compliment. Not gonna lie the caramel wasn’t easy for me at first but I figured it out after a few tries and a lot of sugar later 😂 Thanks for sharing! Will definitely be hanging on to this recipe! ✌️💜😊👩🍳
@@gefenfarkash4104 after you take it out the oven you let it rest then after like 30-60 minutes you pit it in the refrigerator for at least 2 hours or longer. Note: I wouldn't recommend eating it warm bc it could give you a stomachache it happened to me before so let it cool.
I live right down the street from an authentic Mexican restaurant and the first time I had flan was at their restaurant. I now understand that episode of courage the cowardly dog where everyone is addicted to it.
I rarely ever use a recipe to measure anything. But then, I started very young and I've been cooking for over 65 years. You come to understand what a cup or a teaspoon is and you don't have to measure.
@@blum4617 We're colonized for 300 years so we're doing it exactly the same. The egg yolk thing is a special version. The commercial flan uses whole eggs, sometimes with gelatin/agar-agar.
If you're scared of air bubbles, make your mixture ahead and put it in the fridge to rest. Works just as well and you don't have to wisk for an age to make it consistent.
@@Tonangle I usually give it about an hour. But you can make it ahead and leave it overnight even. It doesn't take that long for the extra air to come out, but it can be convenient if you want it to be warm and ready at a certain time.
I remember back in my childhood my mom would make flan with pecans on top and it was so good coming back from elementary and eating some flan. I miss those simple times
*Tips:* - I much prefer adding ~3:2 ratio of egg yolks and whole eggs. (You can use more, I just end up wasting the egg whites if I use more / find it costly) - a Pinch of salt does wonders, especially for the caramel. - You can replace the condensed milk by reducing whole milk and sugar in a pot beforehand. - you can replace the evaporated milk by reducing whole milk in a pot beforeband Do it over low heat and stir occasionally so you don't burn the milk at the bottom of ths pan.
My stepmother makes great flan, and they're from the Philippines. They recently flew over to marry my dad. (My blood mom is still alive, but they're divorced.) And you don't have to make them in teeny cups, she makes them like a cake and they're still delicious. 😋
I do the same but with a different vanilla for the top. We use a vanilla root and it heavenly! I love Flan the texture the taste and how its like jello but better!
First time I ever made flan was for a huge party. Two of them. Made them like exactly like this. It was a birthday and I had to sneak away and flip them out of the dishes to serve them. Everyone was waiting and I was praying lol. They were perfect. Then I had to carry them into the party. Risky move not doing a dry run but they were absolutely incredible. I used the dulche de leche condensed milk for one and the other was just vanilla. Everyone loved them. Highly recommend making them like this.
Little tip: line the Bain Marie with a dish towel before you put the ramekins and water in. Stops the ramekins sliding around and makes it way safer taking it out of the oven.
I get the aesthetic of vanilla bean but in baked goods, the vast majority can’t tell the difference between vanilla bean, high quality vanilla extract, average quality vanilla extract, mixed vanilla (half n half extract and vanillin), and vanillin (artificial vanilla, this is the major flavor component of vanilla). Yes vanillin doesn’t have the complexity of vanilla bean paste or even vanilla extract, however when you can’t taste the difference because the complexity is so subtle and overshadowed by the food it’s a part of, better to use vanillin or mixed vanilla. Vanilla has skyrocketed in popularity and it’s had a serious impact on the locals where it’s grown as more land is being taken over for agriculture, meaning less environment for the animals that live there. Madagascar vanilla agriculture in particular is a huge risk to the local environment as many Madagascar animals aren’t found anywhere else. Do your part, use vanillin in anything with strong flavors, leave vanilla bean paste and extract to foods that showcase its complexity instead of overshadowing it. It’s an easy way to spend less money and be a little bit less hard on our enviroment
i'm going to do this but tag my mom...what are you crazy? i don't want to die...she's Portuguese i tag her and she throw her flip flop across the city and make sure it hits me LMAO never mess with mommy's flan...she wont even give me her recipe because she can't trust it will be like hers so now i got my own recipe LMAO i also just sub...thank you!
A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are bacon and egg flan and custard tart.
This is the simplest recipe of leche flan I've seen yet. most of them heat the milk first, wait for it too cool to mix in the eggs and other ingredients etc.... I'm definitely trying this.Thanks for sharing.
Idk but the flan looks overcooked since it looks kinda firm, my mom usually undercooked it just a bit and let excess heat complete the cooking after taken out.
@@sebaschan-uwu nah. Just because it's different from what you think is the "correct" doesn't make it wrong. Don't gatekeep. Your pretentiousness is showing
It usually takes two to two and a half hours. I like mine to be at a temperature of 175° but no higher than 180° You then needed to cool to room temperature in the water bath. Then put it in the fridge for at least 8 hours.
Reminds me of when I made flan for a Spanish class assignment 🍮 I put it in a round cake pan and just baked it like a normal cake. I remember that it tasted good but it was firmer than it should have been. Still passed the assignment thankfully lol
yesss bro my grandma used to make flan for me as a kid so everytime I ser the jello get put in I die a little inside thank you for keeping are culture alive
I can eat a whole pie pan full of flan until the cows come home omg flan is my most fav desert and even tho I feel guilty eating it I don’t care because I only make it every once in a while and I enjoy every single yummy bite on mouth watering time to make the flan lmao
You feel about gelatin in flan the way I feel about gelatin in chocolate mousse! If you can't make it without, then you can't make it at all. I want my mousse to be a fluffy cloud, not pudding. My mousse don't jiggle jiggle
I knew how to make this even when I was still a child back then. This is a staple or a traditional dessert served in every fun celebration here in this country (a nice and fun treat paired with sticky purple yam).
I guess there's many ways to do flan. The flan I know is pretty much the same technique, but... 2x cans Evaporated milk 2x cans condensed milk 3x egg yolks 2x tsp vanilla extract (or whatever floats your boat) 1 tsp fresh grated nutmeg I hope your happy, my mom's going to be totally pissed that I gave away the family recipe.
Recipe:
1.25 cups milk
14oz can Sweetened Condensed Milk
4 eggs
1-2 tsp vanilla bean paste
350F for 50-60 minutes
1 cup sugar, 1/3 cup water
Thank goodness, I've finally found someone who uses Vanilla Bean Paste 😋 instead of extract 🤮
You missed the baking sheet with warm water before placing in oven
Thank you for this written recipe 😋😋😋👏
I can't wait to make THIS ONE!
Thanks for putting the recipe in the comments . That is better than in the description
"Tag your mom so she can she can see the right way to make fla-AUGHHHHHH"
fr
🤣🤣
Disrespectful! 😆
Fuyioh disrespectful xD. Try flan the Filipino way.
lol
The cut at the end literally made it look like he was going to spit it out... Lol
🤣
He did. Throw up and repainted the toilet later that night.
Absolutely going to use vanilla extract cause beans are too expensive
I’m on a budget so I will use extract
so fucking worth it tho 😩😩
Vanilla bean paste is good if you can afford it, you get a more intense flavour with less alcohol taste
Vanilla beans give you none of the alcohol flavour but they are like double the price for 2, which I use up in 1 dish, so yeah
Dayum. I’ll have to survive on the memory of vanilla. I’M BROKE!
Said bean paste but USED extract. Watch.
Again.
I have many flan recipes, and this one by far is the 🤗best.👏🏼 Thank you very much for posting it.👍🏼
Flan is one of my favorite desserts to make, along with creme brulee. There are numerous different ways to make and put a spin on both. Spanish style or Mexican style flan as a base, with different ratios of condensed milk, vanilla, coconut milk, heavy cream, flavorings, etc... Experiment.
What happens after we die
@@william44011 Nothingness
This might be a long shot, but do you know the difference between flan, creme brulee and creme caramel?
@@marksmithwas12 no
@@marksmithwas12 I'd have a hard time defining the differences off the top of my head. One main difference between creme brulee and flan is that flan is largely composed of condensed sweetened milk whereas creme brulee is largely heavy cream, and also creme brulee is topped with caramelized sugar whereas flan ends up with liquid caramel sauce. There are other differences, but they're both custard and caramel desserts. They have very distinct tastes though. Cream caramel, I'm not really sure.
You are a great teacher. Thanks for simplifying what I thought was a difficult desert. 😊
You can also make your own evaporated milk. Take twice the amount of milk that you want to use for your recipe place it in a pan bring it up to barely a simmer wait 45 minutes and it should reduce by half. Homemade evaporated milk taste a whole lot better than the can stuff
Not evaporated milk, Condensed milk.
@@PenguPong if you want condensed sweeten it before during or after. that's the only difference between the two. I suggest stevia because sugar is very toxic
Thinking about that episode of courage cowardly dog lol
Same, every time someone brings up flan. I always think about fantasy flan ep.
@@LOLtz1 when he breaks the table a cant help but laugh
Growing up Hispanic with flan being my favorite dessert that episode TERRORIZED me for YEARS😂😂 “buy flan tasy flan”👹
lmfao same
Fantasy Flan!
Always keep your eye on the sugar syrup, you don't wanna make it too dark it can be really bitter!
If it becomes bitter, then just use it as caramel coloring.
Lowkey I enjoy when it gets to the very cusp of becoming bitter
ive had some that go too far and it’s SO GROSS.
I love bitter things so even better
I made this and it was incredible. My friend from Puerto Rico said that it tasted like home. HUGE compliment. Not gonna lie the caramel wasn’t easy for me at first but I figured it out after a few tries and a lot of sugar later 😂 Thanks for sharing! Will definitely be hanging on to this recipe! ✌️💜😊👩🍳
do you let it cool down before you eat it? if you do, for how long?
@gefenfarkash4104 yes. Let it cool for several hours or preferably overnight. Note: wait 2-3hours before putting it in refrigerator.
@@gefenfarkash4104 after you take it out the oven you let it rest then after like 30-60 minutes you pit it in the refrigerator for at least 2 hours or longer.
Note: I wouldn't recommend eating it warm bc it could give you a stomachache it happened to me before so let it cool.
I live right down the street from an authentic Mexican restaurant and the first time I had flan was at their restaurant. I now understand that episode of courage the cowardly dog where everyone is addicted to it.
Man's really just said "we don't measure here"
I rarely ever use a recipe to measure anything. But then, I started very young and I've been cooking for over 65 years. You come to understand what a cup or a teaspoon is and you don't have to measure.
Lol what makes you think I didn’t measure 😂
@@angelbulldog4934 true
Maybe he just cut it out of the video ?!😮
Pinned comment
Here in the Philippines we only use the Egg yolk for our flan and the best type of egg to use are Duck eggs.
As someone that raises ducks for their eggs, nice! I'll have to tell my customers
With some calamansi zest/rind and boy, it's hard to stop eating it.
It’s Spanish no one cares
@@blum4617 We're colonized for 300 years so we're doing it exactly the same. The egg yolk thing is a special version. The commercial flan uses whole eggs, sometimes with gelatin/agar-agar.
Yessssss
Mixing slowly. I been doing it in the blender no wonder I end up alot of air boubles. I learned something new. Thank you!
If you're scared of air bubbles, make your mixture ahead and put it in the fridge to rest. Works just as well and you don't have to wisk for an age to make it consistent.
Curious, does a vacuum chamber also work?
@@WilburJaywright I can't see why it wouldn't!
Excuse me. May I ask for how long do you let it rest?
@@Tonangle I usually give it about an hour. But you can make it ahead and leave it overnight even. It doesn't take that long for the extra air to come out, but it can be convenient if you want it to be warm and ready at a certain time.
I've never used one, so I don't know, but I bet it would.@@WilburJaywright
I remember back in my childhood my mom would make flan with pecans on top and it was so good coming back from elementary and eating some flan. I miss those simple times
Never forget to tell your mom that you love her
@@sprocastersprocaster Such a great comment! 🥰🌹
Reminded me of Courage 😭
Love from Puerto Rico 🇵🇷
Now that is how flan is made
*Tips:*
- I much prefer adding ~3:2 ratio of egg yolks and whole eggs. (You can use more, I just end up wasting the egg whites if I use more / find it costly)
- a Pinch of salt does wonders, especially for the caramel.
- You can replace the condensed milk by reducing whole milk and sugar in a pot beforehand.
- you can replace the evaporated milk by reducing whole milk in a pot beforeband
Do it over low heat and stir occasionally so you don't burn the milk at the bottom of ths pan.
"Add your mom so she can find out the real way to make flan" *IMMEDIATELY moans*
Yea like I was going to but not anymore 😭
I agree 💯 !!!
I still remember my sister doing this and my mom wondering where the eggs good for the week went. 😂
my mom would never let me do this, eggs are expensive now
Haha that's my husband. He devoured the dessert without questioning the ingredients next day he wondered where all the eggs are.
This is like the third flan video I’ve seen today and I’ve never seen them before
Same, big flan out here pushing product
I just made this & my kids loved it!
Super easy to make & super smooth
Thank u for sharing ❤️😃
My stepmother makes great flan, and they're from the Philippines. They recently flew over to marry my dad. (My blood mom is still alive, but they're divorced.) And you don't have to make them in teeny cups, she makes them like a cake and they're still delicious. 😋
Native lime here in the philippines..gives the best taste....
@@NicanorJorgeJrJorge my stepmom says that lemons are the size of your entire hand, and tomatoes are sour.
If you mix quickly and get the airbubbles does it give it that texture with the little bubbles in the dessert? Because that’s my favorite thing
I do the same but with a different vanilla for the top. We use a vanilla root and it heavenly! I love Flan the texture the taste and how its like jello but better!
Where can u buy vanilla root? Sounds amazing!
@@skullkrushermonstertruck7389 I’m not sure. My mom buys it. 😓
The way I left the short after the *moan* is ✨ immaculate ✨
My mom already knows we're mexican we are born with the recipe
I’m part Portuguese, my mother would kill me if I tried telling her how to make her Flan!😂😂
She'd be after you with the chancla, eh?
@@flowertrue not always a chancla. She liked the wooden spoon more!😂
Yeah I’ve made flan before (without any nasty gelatin tainting it’s amazingness) I actually did it once in 4th grade, it’s a very easy recipe.
I LOVE Flan!! Thanks so much for this easy recipe.
First time I ever made flan was for a huge party. Two of them. Made them like exactly like this. It was a birthday and I had to sneak away and flip them out of the dishes to serve them. Everyone was waiting and I was praying lol. They were perfect. Then I had to carry them into the party. Risky move not doing a dry run but they were absolutely incredible. I used the dulche de leche condensed milk for one and the other was just vanilla. Everyone loved them. Highly recommend making them like this.
Little tip: line the Bain Marie with a dish towel before you put the ramekins and water in. Stops the ramekins sliding around and makes it way safer taking it out of the oven.
Good tip!
I get the aesthetic of vanilla bean but in baked goods, the vast majority can’t tell the difference between vanilla bean, high quality vanilla extract, average quality vanilla extract, mixed vanilla (half n half extract and vanillin), and vanillin (artificial vanilla, this is the major flavor component of vanilla). Yes vanillin doesn’t have the complexity of vanilla bean paste or even vanilla extract, however when you can’t taste the difference because the complexity is so subtle and overshadowed by the food it’s a part of, better to use vanillin or mixed vanilla. Vanilla has skyrocketed in popularity and it’s had a serious impact on the locals where it’s grown as more land is being taken over for agriculture, meaning less environment for the animals that live there. Madagascar vanilla agriculture in particular is a huge risk to the local environment as many Madagascar animals aren’t found anywhere else.
Do your part, use vanillin in anything with strong flavors, leave vanilla bean paste and extract to foods that showcase its complexity instead of overshadowing it. It’s an easy way to spend less money and be a little bit less hard on our enviroment
As a Cuban, I approve this message
Full recipe would be greatly appreciated. Thx
See above.
i'm going to do this but tag my mom...what are you crazy? i don't want to die...she's Portuguese i tag her and she throw her flip flop across the city and make sure it hits me LMAO never mess with mommy's flan...she wont even give me her recipe because she can't trust it will be like hers so now i got my own recipe LMAO i also just sub...thank you!
Same, my boi is trying to get us killed
Lol this comment made me laugh 😂 I really like portugués and Spanish flan. I grew up eating Mexican flan, but I like the different texture
I love your Mom
😂😂😂😂 I'm that mom. Also love your mom
If you take out the vanilla paste, it's the same recipe as Brazilian pudding. It's delicious
A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are bacon and egg flan and custard tart.
“Have you ever made a flan and squished it in your hand.” Ween
“Flan in the face” (x3) -Radiohead
“My flan don’t jiggle jiggle it folds….” I’ll see my self out thank you.
Looks perfect ❤THANK YOU!!!
Only cooking short I’ve seen with measurements in the comments good job! Now I can actually make this at home ❤
Dude went from scoop to NUTT In .5 seconds
My mom wouldn't even know the wrong way to make it.
Im
Puertorican and i can agree u threw it down
This is the simplest recipe of leche flan I've seen yet. most of them heat the milk first, wait for it too cool to mix in the eggs and other ingredients etc.... I'm definitely trying this.Thanks for sharing.
Add some orange peel to the caramel and some rum... I promise it will take it to a new level 🥰🥰
Spill all your secrets. 🤤 Thank you, I'll use that!
@@Al-isthatyou also to mix, use the juice from that orange... it's my family recipe but we call it Quesillo de Naranja. Other people coconut
@@MsTiticat Delicious, thank you. The orange sounds just right for me. 🧡
@@Al-isthatyou happy to help!!! 🥰
Do you need a specific rum or just whatever
Thank you for opening a very important core memory of my mama...i miss you mama..always love you 🥺🥺❤️❤️
I’m sorry your mother’s no longer around. I’m sure she’s alright how there and cooking her favorite food.
The Forbidden Transcendent Vampire.
FYI to people watching: The pan should be preheated when you add the sugar and water
Idk but the flan looks overcooked since it looks kinda firm, my mom usually undercooked it just a bit and let excess heat complete the cooking after taken out.
It looks like it's based on a Filipino version of flan
@@grimoireweissfan6969 ive eaten leche flan as well but maybe its just based on preference since i like my flan less firmer
@@grimoireweissfan6969 yh
@@grimoireweissfan6969 aka the incorrect version of flan
@@sebaschan-uwu nah. Just because it's different from what you think is the "correct" doesn't make it wrong.
Don't gatekeep. Your pretentiousness is showing
Try 4 whole eggs and 4 yolks to get a silky smooth and firm flan
LOVE 💓💓💓 FLAN! THANK YOU!
BEAUTIFUL VIDEO and fantastic product! Thank for getting rid of that music! Well done! 👍🏻👍🏻
First video I seen from you, and as soon as I read the name of your Chanel I subscribed
Same.
If the rest of his channel is similar to this, imma have to pop notifications on.
What’s wrong with flakey salt?
For how long?
Till it’s DONE
@@bradmadeira6807 BUT FOR HOW LONG
@@vikawhy UNTIL IT’S DONE
It usually takes two to two and a half hours. I like mine to be at a temperature of 175° but no higher than 180° You then needed to cool to room temperature in the water bath. Then put it in the fridge for at least 8 hours.
That’s right this is the Cuban way too! Bravo!
Looks amazing
That looks like a crème brûlée without the top being caramelized and being toasted
It's a creme caramel.
@@TrashyQuery creme caramel is made with just cream
They are both caramel and custard based desserts, but different
Man’s really said “tag your mom so she can see the right way to make flan”
"Your mom" jokes have nothing on the disrespect that sentence contained.
@@user5214 fr 💀
The disrespect 😂😂
My mom is a really good cook and she doesn’t have all the gadgets that you have
I like your shirt. Flan looks great too.
Reminds me of when I made flan for a Spanish class assignment 🍮
I put it in a round cake pan and just baked it like a normal cake. I remember that it tasted good but it was firmer than it should have been. Still passed the assignment thankfully lol
yesss bro my grandma used to make flan for me as a kid so everytime I ser the jello get put in I die a little inside thank you for keeping are culture alive
As a Mexican, I approve this flan
Cool bud
Viva Mexico!
I can eat a whole pie pan full of flan until the cows come home omg flan is my most fav desert and even tho I feel guilty eating it I don’t care because I only make it every once in a while and I enjoy every single yummy bite on mouth watering time to make the flan lmao
Yum!!! Looks amazing
You feel about gelatin in flan the way I feel about gelatin in chocolate mousse! If you can't make it without, then you can't make it at all. I want my mousse to be a fluffy cloud, not pudding. My mousse don't jiggle jiggle
Mousse and pudding are two different things.
@@moshunit96 yes, that's what I'm saying
Does it fold?
Also, “not Jello”!
@@Shuang_Shuang I don’t understand this interaction. Pudding doesn’t have gelatin either, it’s egg based too.
1 cup of sugar.(proceeds to pour a bowl of sugar)
Diabtes: 0w0" we a type2 now!
I am going to try this. Thanks for sharing.❤
😊 Beautiful Recipe...Thank You
I made flan once like this, but with vanilla extract lol
I love me some crème caramel, especially when it's made from scratch, my mum made this regularly for years when I was a child! Yummy
For some inexplicable reason, i felt like having baked custard. I did not make the caramel sauce and baked it in a 9x13. I must say, it hit the spot!
I knew how to make this even when I was still a child back then. This is a staple or a traditional dessert served in every fun celebration here in this country (a nice and fun treat paired with sticky purple yam).
I have a different recipe. I was taught by my father who is a panadero. Its from Puebla, Mexico.
If you put lemon zeat it will gives a great test
We call that a "milk pudding" in Brazil, and it's one of the most common desserts across the country
Using real vanilla beans in recipes is sp underrated. Literally life changing!
Whenever I see this I recall the episode of courage the dog when everyone got fat eating this
That episode for some reason feels like it should be a Mandela effect
We making PUDDIN'
As a Spaniard...that's a damn good flan 😎👍🏼
Your channel is gonna blow up
Ooooooooh 😍 Creme brulee next!!!
With creme brulee you bake the custard in the ramekins and then sprinkle sugar on top and torch it or put it under a broiler
It’s the same thing, just skip step 1 and torch a layer of sugar on top at the end.
I guess there's many ways to do flan. The flan I know is pretty much the same technique, but...
2x cans Evaporated milk
2x cans condensed milk
3x egg yolks
2x tsp vanilla extract (or whatever floats your boat)
1 tsp fresh grated nutmeg
I hope your happy, my mom's going to be totally pissed that I gave away the family recipe.
There's many ways to do everything in cooking. Run away from people that swear by the "right way to do X"
this is exactly how my mom makes it and its soooo good
That’s how my abuela makes it too
Thank You!! YUMMY!!
Can you use regular vanilla extract as a substitute for vanilla paste?
Can we have measurements please
"Send this to your mum so she knows the right way to make flaun, AWWWW" I can't🤣🤣🤣
Wow...thats so interesting 👍 thank you
I'm gonna give this a shot this weekend.
So we're just supposed to guess the amount of milk and condensed milk? Got it! Thank you for the detailed recipe!
Idk what this guy is doing but usually it’s about 1 can of evaporated milk and 1 of condensed some people add cream cheese to make it creamier, i dont
@@nashbicruz9436 adding cream cheese is BLASPHEMOUS!!
@@bradmadeira6807 just like CANNED TAMALES! The HORROR! 🤢🤮
I add half a cup of whole milk. No cream cheese.
Your funny and forgot how long to cook it
Now this is the stuff Muriel and Eustace Bagge were fighting over👏👏
Flan is probably my favorite dessert to ever try i tried so many different ways lf flan end different types
In behalf of the Filipinos we say that this is good
On behalf of Mexico we also say it's Bueno
On behalf of Australia, make sure you're not in shoe throwing range when your mum hears that last line about "the right way" 🤭
Courage the Cowardly dog made me addicted to flan, now imma go make one, thanks for the recipe
The real test is whether the sugar tastes burnt or not. Yours looks nice and light so it was probably awesome.
Flan is so good! Can’t wait to try
"One cup sugar"
*proceeds to empty a bowl*