How to make a Creamy Flan

This flan is made with condensed and evaporated milk and baked in a pie dish.

Let me tell you, I have tried many flan recipes. I finally found the correct way to make a flan. The extra step in straining your flan mixture is the key for no weeps. I use 8-9 inch round pan. Sometimes I would use a nice oval baking dish and don't invert. Just cut them in squares and let them swim with all that caramel sauce in the bottom.
Tags: Baked,Cake,Dairy,Dessert,Egg,Filipino,Spanish

First, let me assure you that this is the smoothest, creamiest, most melt-in-your-mouth leche flan you’ll ever have the pleasure of trying. Second, let me get off on a tangent and share with you a personal story. The way my ex (husband) wooed me in my youth was through llaneras upon llaneras of leche flan he...Read More »

Chef Ramon Antonio, our guest expert, the secret is in the eggs and cooking temperature.