Comments on: World’s Best Pumpkin Flan

By: boyntonkim1

boyntonkim1 — Sun, 02 Jan 2011 03:06:22 +0000

It is in the oven right now to serve at our family Christmas tomorrow afternoon (a little late, right?)! One question, although it is too late to fix, my sugar was WELL over 115F when it carmelized. I don’t own a candy thermometer, but boiling point is above 115F, isn’t it?!

I’ll let you know tomorrow how it turns out!

By: Global Table Adventure

Global Table Adventure — Thu, 30 Dec 2010 19:26:02 +0000

Thanks everyone! Enjoy and Happy New Year

By: vickilynn

vickilynn — Thu, 30 Dec 2010 17:25:23 +0000

Nothing like flan and a cafe con leche to make me happy.
Your website is delightful – I enjoy making food from other countries.

Cuban cuisine is one of my favorites.

Thank you and Happy New Year!

By: bitzbitz

bitzbitz — Mon, 22 Nov 2010 14:01:27 +0000

I’m going to have to try this, when I was pregnant with my daughter the only thing that I wanted to eat was flan! The loca mexican tienda makes the best! So creamy!!! The chef has explained it to me seveal times but I just cain’t get it right- so maybe I will with this one!
Thanks!

By: twograyfoxes

twograyfoxes — Fri, 19 Nov 2010 14:43:44 +0000

I’m a flan junkie! This looks fabulous, can’t wait to give it a try. I’m also a sweet potato junkie, so I might use that instead of pumkin. The picture is gorgeous; I can only dream of making something that pretty!