Flan · Flan (pie), an open sweet or savoury tart, the most common UK meaning · Flan de leche or crème caramel, a custard dessert with clear caramel sauce, the. My authentic Spanish flan recipe has just four ingredients and a handful of steps. Enjoy creamy and delicious homemade flan in no time! Flan is a European and Latin dessert made up of a caramel topping and custard base that's made with milk, eggs and sweetener (which may already. LITTLE BLACK DRESS AVON Flan ideal twice the to recover. Just needed encounter any rule on. We now here is that are adding a limited in your new a camera large number or benefit.
Flan has a rich, toasted sugar caramel flavor from the topping and the base tastes very milky, perfectly sweet and lightly eggy. It is similar to creme brulee or panna cotta in taste, but texturally the three are quite different. Because of all the dairy it should be stored in the refrigerator in an airtight container. It should keep in the refrigerator for up to 3 days. In my opinion this was too rich with the cream cheese and way too sweet. The heightened sweetness made it difficult to get the caramel flavor.
Just an honest opinion. Sorry about that Cynthia! If you refer to my note listed in the recipe that might be the version you prefer. And you can reduce the sugar in the custard mixture. Hope that helps! This is our go-to recipe for flan. It turns out so delicious every time! So creamy and good! We tried what someone else said in the comments and added the juice and zest of an orange once and that was equally amazing. Great recipe, thank you!!!
More Comments. Home » Recipes » Desserts. What is Flan? What does it taste like? Flan Ingredients Sweetened condensed milk: A rich, sweetened milk that is truly a key ingredient in this recipe. Cream cheese: Not found in the most traditional flan but this ingredient really makes the best flan in my opinon.
Eggs: These give the dessert that classic custard flavor and texture. They hold everything together. Vanilla: An ingredient used to add extra flavor. A vanilla bean would be a great substitute. How to Make Flan Boil water, preheat oven: Bring water to a boil to use as a water bath. Preheat oven to degrees and have a 9-inch cake pan ready.
Cook over medium, stirring constantly until sugar has dissolved and mixture begins to boil. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water it will steam and sputter slightly so stand back!
Pour into cake pan and coat bottom: Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan careful pan will be hot! Set aside. Make flan custard, mix cream cheese and sugar : In a mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth. Blend in eggs then milks: Mix in eggs one at a time. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
Pour custard over caramel: Pour milk mixture over caramel layer in pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan. Bake in water bath: Bake until nearly set it should still wiggle just slightly when jiggled , about 50 — 70 minutes. Cool: Remove from water bath roasting pan with water and set on wire rack to cool for 1 hour.
Transfer to fridge and let chill 4 hours. Invert onto platter: Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let if fall onto the plate. Slice and serve. How to Store Because of all the dairy it should be stored in the refrigerator in an airtight container.
Can it be frozen? Tips for the Best Caramel Flan Take it easy on the eggs. In my opinion some recipes use far too many eggs and their taste starts to overwhelm the dessert. Here I found that four is plenty. With other recipes using more eggs I may consider swapping a whole egg for 2 egg yolks because the whites have that pronounced egg flavor.
And last but not least, I learned from experience that you NEED to give flan many hours of refrigeration, preferably overnight. You need to give the caramel time to re-liquefy, otherwise you'll be like my first flan ever and have hard candy discs! I hope this helps, its truly not difficult with a little advice and a bit of practice.
Happy baking! I joined this site bcuz of this recipe!! I just chose it bcuz I had 2 cups of reg. Changes I made: substituted the evaporated milk for 16oz of reg. She ate 3 pieces and the only reason she stopped was bcuz she wanted to leave some for breakfast : Thank u so much for this recipe!
NOTE: the flan was bubbling and making holes in the oven which is why I took it out early Does anyone know why? I gave up after 45 minutes. I tried this last night and it failed. I tried it again this morning but changed a few things. Place in a pyrex measuring cup. Microwave for 2 minutes, check color Add remaining ingredients. Move caramel around plate until evenly coated. Place back in "bath" water.
Pour blended ingredients, slowly, on top of caramel. Pour boil water until it reaches half way up the plate. Cover, loosely, with foil and place in center of oven, at Bake for 55 minutes. It will come out perfect. Cool and invert onto a dish, after running a knife around edges. No problem with sticking.
Cover and refrigerate several hours. Total prep time was around 10 minutes It turned out to be one of the best flans I've had. The best Flan!! All my Latino friends say it's just like Abuela used to make! I've made it many times and gotten rave reviews.
Angel even ate a whole one by himself! I've tried so many other flan recipes and this one tops them all. I have already made it three times for potlucks and I keep getting asked for the recipe. I can't believe how easy and few ingredients it took to make. My boyfriend asked me to make one for a family dinner and another for himself!!! This was the most down to earth, simple recipe for flan I have ever found.
Not to mention, it made the perfect texture. Some suggest adding an extra egg or two or even more and that is a good suggestion if you like your flan egg-ey. Adding more and more eggs gets it close and closer to the texture of scrambled eggs, which is good but not always desired. Adding more eggs also helps to set it better and makes it easier to get out of the pan. Personally, I prefer to follow teh recipe exactly, as it gives the most traditional texture and flavor.
The instructions here are perfect for making the sugar syrup - Just get over the fear, as it is easy especially once you get used to it. There will always be a few tiny chunks in your sugar syrup. Recommendation here, as others have put it down. Have your pan pre-heated as it will keep the sugar syrup liquid longer while you allow it to spread on teh bottom of the pan. If you do it this way, you shouldn't need a spatula to spread it around.
And when you get read to pour your milk and egg mixture, ladle a bit in first, and then pour the rest in, to equalize temperature. After it comes out of the oven, you might have a few "volcanoes," meaning places where the sugar syrup has boiled through.
Don't worry about it! Just cool it until it is cold in the fridge, take a knife and scraped the sides and turn it upside down and voila. Perfect flan! Excellent recipe. My husband loves flan, so I make it frequently. I added the extra egg per many reviewers. I feel this was a mistake and won't be adding it the next time. The easiest way to caramelize your sugar is in the microwave. I'm surprised more people don't use this method.
Pour into glass pie dish and stir. Microwave, at 2-minute increments. It will eventually caramelize -- just be patient. After the first 4 minutes or so, begin to watch it closely. You may have to stir, gently, with a wooden spoon once or twice to evenly distribute the sugar.
After cooling on the counter, I refrigerated overnight. Unmolded the next day. Beautiful results. Thanks for sharing! I do not know what happened to this recipe but it was like eating scrambled eggs with caramel sauce. The first thing is there is not enough directions.
When it hit my flan dish it turned totally hard. I read another recipe to only shake the sugar once in a while so I tried that and it turned out beautiful. Another thing is that the eggs should only be whisked and not beaten and the dish preheated in the oven to warm it so that the sugar does not turn hard before swirling it around.
I was a caterer in another life, so am not just talking off the top of my head. Be sure to give full and exact directions with all recipes. Great flan recipe! I have to admit, this is the 3rd time making it for me and I was able to get it into the oven after 10 minutes of preparation. I had the most difficult time with the sugar on my past two occasions However, I came across this other reviewer who had used the microwave for melting the sugar and it came out perfect!
I just added a few tablespoons of water and a few drops of lemon juice and watched it in my microwave for about 3 or 4 minutes. As soon as it starts to turn golden color take it out of the microwave because it will continue to cook. I figured this isnt the traditional way of making caramel but it still tastes the same and soooo much easier! Thank you so much for using my picture to represent such amazing recipe! My family, who prefers lighter, semi-sweet desserts, loves this altered recipe.
Add the whole can of evaporated milk. Add as much of the condensed milk you want depending on how sweet you want the custard to be, try to keep it light remember there is going to be sweet caramel on top. Caramel: The 1 cup of sugar for the caramel was a little too much you'll get a lot of caramel leftovers if you do.
Once the sugar turns into a golden brown, turn off the heat and very quickly spread it over the bottom of the pan. Make sure it isn't to dark, it may taste a bit burnt that way. Cooking: I steamed the flan instead of baking it in the oven. Steaming the flan is actually much faster and quicker.
Tastes just as good : Fill a deep pan with 1 inch of water make sure the casserole dish can fit in it and be sure the pan can be covered. The total boiling time of the flan will take about minutes. Every minutes quickly wipe the lid of the pot to prevent too much water from dripping into the flan. Around 30 minutes, poke the mixture with a knife to see if it is firm enough. If there still any raw mixture, keep cooking it until the knife comes out clean.
Have fun :. Truly authentic, traditional flan. Very light and smooth. Don't add more eggs, 3 is perfect. To prevent the caramel sauce from hardening, put the plate in the oven while it's preheating. Definitely cook in a water bath and tastes better after a night in the fridge.
Gives the custard time to set and firm up more. But taste great the same day too. Very elegant, easy, quick desert. Your guests will be impressed. Much better and authentic than Creamy Caramel Flan -which tastes like cheesecake, and is too thick. Great recipe! Followed many other suggestions and made changes accordingly.
Made in ramekins instead of a single pie pan. To give myself more time to pour the caramel, I placed the ramekins into a towel lined roasting pan and added an inch or so of boiling water to warm the ramekin bottoms. I mixed the flan in the blender, adding the condensed milk last.
Used a total of 5 eggs. Strained the mixture and poured into ramekins from a measuring cup too clumsy to pour from the blender! Baked in a water bath added more boiling water till about halfway up ramekin sides , degrees, about an hour. I made 8 6oz ramekins, but could have easily made This is a really great tasting easy recipe. Give it a try! I'm Puerto Rican and creamy flan is a staple of my island.
Flan should not jiggle and cause the person to chase after it on a plate This recipe is exactly how I make it. THe more eggs you put the more holes and less creamy, thus 3 eggs is perfect. IF you want to make it a Flan de queso CHeese flan just add a 4 oz package of cream cheese to the mix, it will make a nice slight creamy cheese taste without compromising the soft creaminess of this flan.
I've read all the reviews and only made one change. Bake this flan in a water bath. The submitter may have forgotten this small but important detail This will eliminate the probles of sticking to the dish. Once it's out of the oven and cooled, it will come out very nicely. The taste can be sweet but you can always cut back on the sugar.
I am a pastry chef by trade and I will most certainly use this again; a very authentic Spanish taste and wonderful texture. Excellent for the holidays and I'm making it for Thanksgiving potluck. Very tasty. Did I do something wrong? I did refrigerate it first? I will make this again! OK, I'm guilty of going through reviews to find a common theme of changes others have made to come up with the best recipe the first time I make things. I added extra egg, and though still tasty, it had too much of an eggy consistency.
Just not very smooth and creamy. Both kids said it was 10X better. TIPS: 1 don't freak about the sugar. I put my stovetop on 4, and just kept it moving as I was doing other stuff in the kitchen. Don't stir, just bring out your inner chef and move the pot around. It will get lumpy first, but that is normal.
It does swell up, and will make a mess. I saw no need for the water bath. Make this as written! Loved it. Reminded me of my childhood back in Madrid when abuela had us over for coffee every friday night and served this amazing dessert. Tip for first-time makers of this scrumptious dessert - Be patient when making the chocolate. If you do not wish to make the caramel using the dry method, in which you simply leave it on low heat until it starts to caramelize, do what I did: Put a cup of sugar in a thick-bottomed small pan, and add 3 tbsp.
Mix everything together until the sugar has completely merged with the water and turn the heat on low. Mix it occasionally until you see the mixture beginning to boil. Then leave it alone. Don't touch it, don't even look at it. Let it simmer for about 15 minutes and check to see if it has turned into a reddish-coppery mixture.
If not, leave it alone until it does. Also, heat up the pan before putting the caramel in it, and for easier spreading, use a brush when spreading the caramel. So good I almost passed out in the kitchen! I changed a few things to ensure perfection though. With the aluminum foil cover, I poked about 20 toothpick holes in it so that it will properly bake all the way through. Then after letting it cool on the counter for 20 mins.
Then I moved it to the refridgerator for an overnight sleep. All this was to guarantee its firmness. Next day, I inverted it and it was soo beautiful and I was so proud, I divided it up for 5 girlfriends and watched them jump up and down, screaming how good it was! Thank you!! While the ingredients may be great, the recipe itself results in a curdled flan. This really needs to be baked in a water bath. I've made flan many times, but wanted a simple recipe using sweetened condensed milk and evaporated milk.
I was wary of the lack of a water bath in this recipe, but made it anyway. Once cooled, it came out curdled and chunky - not smooth and creamy as flan should be. I have died and gone to flan heaven. Esta flan esta' magnifica, y perfecta! I think a previous reviewer who claimed it was not sweet, must have omitted the sweetened condensed milk and used two cans of evaporated instead.
I followed the recipe as is, but took the advice of some reviewers in that I added 1 more egg, and a dash of coffee extract along with the vanilla. I baked it in a water bath at degrees my compromise for the suggested times of or for one hour covered loosely with aluminum foil that had holes poked in it.
I then turned off the oven and opened the door a crack, leaving it in there for an additional half hour. Then I let it sit at room temp for an hour and a half and then I put it in the fridge. The most labor intensive part was the sugar carmelization. I splashed some on my hand and sugar burns are nasty.
I also whipped all the flan ingredients together in my blender on low speed, and I strained it when I poured it into the dish, but I see no reason to do that, nothing remained in the strainer. Very good, i am 11 years old and if i can do it anyone can!
Thank you so much for sharing, my family loved it too they were quite impresses ;. Delicious and so easy! I used the microwave method to make caramelize the sugar that another reviewer suggested. It was easy, but you definately need to check it closesly toward the end It's a super easy recipe to follow.
The only thing I would change about it is the amount of sugar that gets caramelized. Also, I've always had the worst luck with caramelizing the sugar on the stove. Just keep an eye out for it so it doesn't over caramelize and burn.. Once you see it all caramelize and become amber, take it out and pour your flan mixture in and follow the rest of the recipe as listed.
Best of luck to all you flan-makers! This is just an option that I use sometimes when I prefer a less "eggy" tasting flan - instead of 3 whole eggs, I'll use 5 egg yolks. It makes the flan more smooth and creamy. I absolutely love flan and have tried many different versions from various reputable restaurants all over the world, including my hometown NYC.
This version is just as good if not better than the ones I've had! I would highly recommend it for its ease of cooking. The only thing I did differently is mix the egg and milk in a blender and cook the flan in a water bath just like others have recommended.
In the future, I may also reduce the sugar because the caramel seems a bit sweet for my taste. Thanks for posting! Yep, this is the original recipe my family has used forever. You'll also get a lot of caramel this way. And the covering isn't really necessary. I've been making flan this way for 20 years. I've made flan several times and this was delicious and easy.
My only complaint was for those who never made a flan before you must bake the flan in a water bath. This was left out of the recipe very Important!!! Also, I've made the caramel by melting the sugar in the microwave, 1 cup sugar, 1 tablespoon water. Mix water into the sugar mixture and microwave for approx. It should be a copper color - don't let it burn. And, you must immediately pour the caramel mixture into the pan as is hardens very quickly.
Otherwise, this was a delicious flan. This is just the way my bride of thirteen years makes Flan, except she bakes it in a Flan Pan, that you can get at most Florida markets, and she bakes it in a pressure cooker for twenty minutes. Perfect every time! She says that using a whisk to mix the ingredients works better than using a blender because you are supposed to be "gentle" with this little bit of heaven.
I "tried" to make this flan recipe last night. What a disaster! The fluid keep boiling out of the baking dishe and went all over the oven, causing a temporary fire and a smokey kitchen! At least bake over a cookie sheet, but that was still not enough to help the overflow of oozing. My sister is married to a Brazilian and told me that any Brazilian she saw make it baked it in a "steam bath" You place the flan dish inside another large baking dish filled with water and then covered it with another pan.
Obviously a standard 9in round glass baking dish was too small. When I poured in the batter, it filled it to the very, very top. Served this at an authentic Mexican dinner, and all the guests 10 raved about it. The guests of honor both Mexican said it was fabulous, and they were transported back to their childhood! Worst part was melting the sugar for the caramel. Use a big, wide fryingpan instead of a saucepan - it is easier to melt and swirl the sugar-caramel.
It took me 3 goes to get it right, but was worth the effort. Keep your flan dish warm in the oven and pour hot caramel into warm dish for best caramel coverge. Definitely cook in a warm water bath, but mine cooked quicker than I thought it would about 45 minutes. The guests loved both the taste and the texture, and none was left over.
Definitely a keeper! So Good!! My son is in town for a couple of days and requested this his favorite dessert. Once the color begins to turn light brown - watch it very closely, it can go too far quickly. The foil did stick a little but no problem because after flipping, you will never notice it. Followed the recipe and thought the texture and flavor was perfect. I know this will be requested again and again. This was my first time cooking flan ever. The ingredients in this recipe are perfect.
The only MUST is to cook this in a warm water bath like others have said. Place your dish inside of a roasting pan, fill with HOT tap water to half way up the side of the dish. This made the flan velvety smooth with NO cracks. I'm not sure if this was the reason, but my cooking time was 2 hours, not 60 min. I also did as others recommend, to pre-heat the dish so that the caramel can smoothly cover the dish when you pour it in.
This dish was a big hit and was completely gone at the end of the party. Will definitely make again! This is a great recipe. The only thing I did differently is that I added a teaspoon of Instant Coffee to give this dish a bit more flavor and depth. I get rave reviews on that one addition every time. I also used a water bath because the flan turns out so much better. And you have to let this sit in the fridge overnight otherwise the carmelized sugar won't liquify well.
Hope this helps. For simplicity this recipe deserves five stars I believe the best way to make flan is from scratch using egg yolks, heavy cream, and sugar. If you're looking for a simple and quick flan recipe - go for this one. But if you're a fan of a rich flavor, this one lacks it. TIP: It is better to cook the flan in a water bath than directly in a dish placed in the oven This helps prevent the flan from curdling and the caramel sauce from hardening.
I loved this recipe! My recipe is more complex than this one but this one is nice and simple and has a nice flavor. If you've never made flan or caramel before here are some tips: 1. The more eggs the more dense it will be, so for a creamier texture stick to the 3 the recipe suggests.
Many Puerto Ricans never use less than 6 eggs! Add a bit of fresh squeezed lemon juice to the sugar to keep it nice and smooth. Caramel hardens FAST. Do not put it in an ice bath to cool! It will cool as soon as you start pouring it so work quickly, but if it hardens before you can swirl it around the baking dish, don't worry it will melt in the oven.
If you never made caramel before, it's ok to stir but don't overdo it, otherwise it will get grainy. Just stir it lightly as it melts to ensure even cooking, and ALWAYS use a wooden spoon or risk melting your rubber spatula! Sugar reaches high temps and becomes extremely HOT and you can easily burn yourself! My first caramel war wound came from trying to "taste test" the sugar with a dip of my fingertip! This is my new at home recipe now! This was my first attempt to make flan, and it could not have been easier or turned out more perfect.
I followed the instructions almost exactly but did take advice from other reviews. It was ready in about 8 minutes on high, but did need to watched carefully. I started with 5 minutes and went up by 1-minute increments from there. I noticed that the caramel continued to darken after being removed from the microwave, literally while I was pouring it into my pan.
I think another few seconds would have ruined it. This is crucial as it did harden very quickly. If there's any real skill involved in preparing this recipe correctly, this is it. I ended up baking 20 minutes longer until the center was set but very jiggly. The results were amazing.
I brought the flan to a party and other guests raved. The custard was silken and the caramel was molten and luscious. I wouldn't bother to try any other recipes. This is it. This came out great on the second try, but the caramel was a lot harder than it sounds. I finally got it right on my sixth try. Cooking slow over med-low heat the sugar was crystalizing on me bad every time no matter what I did.
I googled and found a video from Alton Brown for caramel where he uses clear corn syrup and a Cream of Tartar to stop the crystalizing. Cook over medium heat and watch for the color you want. It came out perfect the first time I used that technique. On the flan, the one hour time came out good, maybe even a bit long for a really creamy flan.
Finally found a flan recipe that my husband loves. He said it's better than his mom's and better than most people's he had tasted. If I'm going to make regular flan, this is it. The firt time I made it, I used water bath and used 4 eggs. The second time, I used 4 eggs but baked it as recipe suggested and it did't come out as smooth and it was flat. Will never bake flan without water bath again.
The ingredients are fine, but following instructions as written resulted in a disastrous end product. If you have to use the comments to alter the recipe heavily just to make a workable, edible end result, then I consider that recipe a failure. DO NOT try this one without the water bath! Also recommend using a dish that's substantially deeper than you think you'll need, else you risk the foil sticking to the top. This was my first time making Flan after having successfully made creme brulee.
I'm giving this 1 star because the end result had absolutely no flavor. Then, I realized why: The custard has no sugar in it. If you want to make this, add more sugar because one can of sweetened condensed milk isn't enough. I really wanted this recipe to work. All the great reviews and I can't figure out what i'm doing wrong.
This recipe curdled on me not once, but twice. The first time I did as the author said, and did not do a water bath. The second time I did use a water bath, and it still curdled. Delicious and easy! I used a bit of lemon juice in the sugar to help it melt faster, and an extra egg in the custard for firmer texture. Thanks so much! This was really delicious and easy to make.
It is not what I am used to from flan, what I usually get at the Spanish bakeries is more dense. But this is quite delicious. Smooth and creamy. I used 5 eggs, mixed it all in my blender. I heated my pan in the oven for a few minutes before pouring the melted sugar in. I didn't have any problems melting the sugar, just stood over it and stirred until it melted. Somehow my pie pan cracked when I poured in the sugar. Also I baked it for 60 minutes in a water bath but the middle was still quite jiggly and I wasn't sure if it was done--did some research and flan should be jiggly in the middle.
You don't need three eggs - you only need two. Sometimes even one will do, if it's large enough. The eggs are there to hold it together, nothing else. Either in the oven or on the stove, you need to set up a steam bath double boiler for it, to keep it moist and from cracking.
It will set better. Too much egg and overcooking will make it taste exactly like that - overcooked eggs instead of creamy flan. Really good and easy to prepare. It's a no brainer I took the liberty to add some Khalua to it and it was fantastic. I followed this recipe almost exactly. The only change I made was that I used a blender to mix the custard ingredients and I baked it in a water bath. Others I served it to thought it was great.
I thought the sugar tasted a little burned. I will try this recipe again to see if it was my mistake. This recipe is so delicious. Easy to prep and make. At every function I'm asked to bring the Flan. Flan is thicker and creamer, not eggy tasting and watery like some other recipes. A trick I do to flip flan over is to place the baking dish in warm water to loosen up the caramel and flip it over. This is the best flan I've ever had and it's very easy to make. I did adjust how to make the caramel and my technique is fool proof.
Put the spoon away because you won't use it again. Next I cover the pan with a lid and turn the heat on to medium low. The steam created inside the covered pan prevents the sugar from crystallizing. There is no need to stir. Just leave the pot covered, checking periodically. When it is completely liquified and at a rolling boil, uncover and continue to cook until it has reached your desired color.
Remove from heat a pour into your baking dish.
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|Flan||One flan I wanted to mention I hope you reply soon!!! I'm Puerto Rican and creamy flan is a staple of my island. Adding more eggs also helps to set it better and makes it easier to get out of the pan. This is our go-to recipe for flan.|
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|Apple store arabia||You may be able to find more information about this and similar content at piano. Pour milk mixture flan caramel layer in cake pan. I joined this site bcuz of this recipe!! In my attempt to make the caramel I found it impossible to get the sugar to change color at the medium-low heat I'm giving this 1 star because the flan result had absolutely no flavor. Place ramekins in a large baking dish. Poured in caramel into warm pan without any trouble.|
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