Flan
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Rich and silky flan (créme caramel) has a creamy vanilla custard topped with an amazing caramel. This popular latin dessert is …
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Love love love ❤️ ❤❤❤❤
Love your videos❤️
Hi! I didn’t touch my sugar like you said and it completely crystalized :/ I had it on medium low which was (3) on my stove. I turned it back to very low so it became liquid but it would not turn a caramel color. So I turned the heat on about 5 and it got even harder :/ I was there for about an hour and a half just trying to perfect the caramel but it just stayed a white liquid or hard crystals.
I followed the recipe but when it came out, it raised like cake 😢 is it because I put in fan bake?
I’ve been cooking for 65 years. I’ve never had a bad egg.
Made this using your recipe and it turned out more like a cheese cake flan. I prefer the more traditional flan that melts in your mouth.
OH Dear. I fell in LUSTY LOVE with this decadent, luxurious, creamy FLAN! Thanks John! Since I've had my KitchenAid back, I've trying to get bake to baking. I know, summer? Ehh. I've followed your channel be for you adopted those adorable boys! Of course, their polite and respectful! You two DADS have done an incredible job!!! I will follow up with further trials! (how do I attach a picture of it? )
Wow this is totally MILK Cheesy FAT BOMB,
And I always had those evaporated milk & condensed milk in my kitchen
Wow this is totally MILK FAT BOMB
Can I wait until after the vanilla to drop the can of condensed milk into the bowl?
Y’all I just made this flan and man… was it easy but difficult at the same time lol. Something VERY bad happened while I was making it. You see, the only circular flan pan I have is the removable bottom ones so I decided to use that to make my flan. Little did I know that it would lead to chaos… my only other option was a Bundt cake pan which I didn’t want to use bc I wanted the flan to be flat and traditional. I was making this flan as a surprise for my parents since they were both at work. Everything was going GREAT. I got the caramel and put it into my pan and prepared the milky mixture. I then strained the mixture into the pan… this is where the incident happened… as I was straining the mixture into the pan I saw some of it on the counter. I though, perhaps I just spilled some but NO. It was leaking out from the bottom of the pan, like myself I panicked and walked around the kitchen while saying “oh my gosh” really fast. Soon, the little leak turned into a huge puddle that dripped onto the floor and spread over the counter due to my attempt of trying to fix the problem. I then quickly poured the mix back into the bowl and wiped the messy counter mix into the bowl with my hand. The worst part about this was that I had to clean all the dishes that I messed up and redo the caramel process. Although a lot of people would’ve just given up at this point, I was determined. I cleaned some of the dishes and got out a new pan to make more caramel (because I had to throw the other caramel in the other pan away). While that was happening I started to boil water to prepare for pouring it into my big container. After the caramel finished I decided it was destiny to use the Bundt cake pan and poured the caramel in its bottom. I then restrained all the mixture and put it in my rly big pot. After, I poured the boiling water into the big pot. And to my knowledge, I was right, that one pot of boiling water wasn’t going to be enough, so I had to repeat the boiling process 4 times to get enough water. Now, this was a very big baking sheet that I was using to put the flan container in. I was so happy once I finished putting all the boiling water in the baking sheet. But little did I realize… I had a whole other problem to worry about. HOW THE HECK WAS I GONNA GET IT IN THE OVEN?!?!? I was so worried that I would drop the container and the boiling water would spill on the floor, on me, or in the oven, because the baking sheet had no handles and weighed more than 40 pounds. After I finally put it in the oven I was relieved, but still realized that I didn’t know how to take it out after it would finished baking. When it finished baking, I just took the flan out and not the whole container bc I didn’t want to risk anything lol. I put the flan in the fridge to set and now have to tend to ALOT of dishes with chunks of cream cheese and sticky caramel on it. I haven’t tried it yet but thankfully I finished it before my parents came home. I’ll give you an update when I try it 😅👍🏽
Sizi Türkiye takip ediyorum..🇹🇷 Tarifleriniz harika..❤ sadece ölçüler de sorun yaşıyorum.. ml ve gr olarak ölçüleri yazmanız mümkün mü?. Yoğunlaştırılmış süt ve kaynamış süt miktarını ml olarak yazabilirmisiniz?. Lütfen 🙏 Teşekkürler..❤
I've seen some recipes for Coffee Flan. Do you ever make Flan with instant coffee or Espresso?
Love it ❤
My family absolutly love this !
If you blend the mix you end up with minimum clumps
U. N. OWEN Was her?
O doce ficou lindo,com certeza, ficou delicioso mas ,o cara fala pra caramba 😂😂😂😂
This recipe looks so delicious and amazing, I am making it tomorrow. Thank you!
LOL the technical difficulties! thanks for not editing it. we call it leche flan in RP. you can tell which family has $$ for they make it pure egg yoke. yours is sooo interesting!
Yo! Dude. Im still laughing at the can that fell into the bowl. Thank you, seriously. It made me feel so utterly normal. Pros like you make all of this seem so easy, and I get it. Its like any other skill that one practices repetitively. But the common guy like me …well, I'd be dropping stuff, cracking the rotten egg right into the mix, …and then the "tap…tap…TAP" moment… ugh lol. I can't thank you enough for not editing those bloopers. You're extremely talented, down to earth and funny. That makes me want to learn from you, and it adds something special to your recipes. Thank you. Fyi, I'm building up the courage to attempt your lemon cake. I love lemon desserts as well as custards and flan and caramel and butterscotch. But I'll attempt this flan first. One step at a time, right?
When i put it in the oven should i cover it or it will be good without the cover?
Might be Creme Caramel in your world but in Latin America this is not it. No Cream Cheese, changes the flavor. We use whole milk. We call it "Flan Napolitano". WE cook it at 350F for about 1 hour so it's firm. It MUST be refrigerated at least overnight. Yours is too giggly.
Thank you for your recipes!
Every time I want to make flan I just come back to this video bc the title being "Flan" is SO satisfying, it's like they do on recipe books, none of that adjective-overloaded yt shenanigans.
Thanks you for everything John💕
Thanks for this delightful dessert!! 👌👌
Can cream cheese be substituted with mascarpone cheese?
Whats dofference between evaporated milk and sweetened condensed milk? I mean, i tried to translate it to my language, and both is the same in translation (except "sweetened" part)
Thanks you !
👍👍👍❤️
Looool the can falling in the mixture 🤣🤣🤣
Just came across you channel. Love. Adore the uncensored parts
Gorgeous❣️
Courage the cowardly dog anyone?
I made this Friday night for a party I added 2 tablespoons of Rum…delish
Couldn't stop laughing in a good way cause it has happen to me too.
Me antojaron, manos a la obra😋!!