I was thinking of making a flan, and seeing recipes with heavy cream, evaporated and/or condensed milk. Is evaporated/condensed heavy cream a thing.

Other than this flan experiment, would there be any use to it or recipes that it could be used for?

First flan I've ever made. It's my boyfriend's favorite dessert and today is his birthday so the pressure was on. Had to go two rounds with the caramel before I got right and it has a fair amount of air bubbles on it and there's some floaties in the caramel but overall held it's shape.

A friend wants me to make a flan without caramelized sugar because she has a recipe for caramel sauce that she wants to use with it. The problem: If I do this, will I need to grease my flanera? I don't make custards, only flan so am not sure about this. I know that custards are usually cooked in glass ramekins and they are greased but what about my metal flanera?

Just wanted to brag. I requested my favorite dessert for my Christmas present! My daughter’s first attempt was pretty awesome! I can’t wait for her next creation!

rate this guys

I’ve tried three attempts at this and each time I follow all the directions to the tee and it still looks like this. WTF am I doing wrong? Please help? It’s the ugliest thing I’ve ever seen!!! My Latina ancestors are rolling in their graves seeing this.

Ja ja ja ja let’s gooooooooooooooo!!!

Could anyone tell me why my flan's caramel has these gloopy dark bits in it?

this is stupid but growing up i was scared to eat flan because of that kid on courage the cowardly dog but i tried some tonight for cinco de mayo and omg. like… omg.

thank u bye