Rick, I've been meaning to drop you this comment for quite a while now. I don't even have words to describe how much I enjoy your cooking videos! Your casual comfortable way around the kitchen, your love of the cuisine, and most of all how you are always teaching details and technique as you go. Man I was using my lime squeezer wrong for so many years until I saw you point out it should go in cut side down!! Really love your attitude. Thank you so much!
Thank you! I hope that I keep making videos worth this much praise -- I love when folks like you pick up on the little details that make cooking that much more fun!
Great recipe. My wife loves flan and she's away on vacation now so I'll be making it for her when she gets home. I'm going to try using my silicone muffin/cupcake liners that I use in my muffin tins. Should be able to release them one at a time. I will let you know how it works out. Love your recipes. Thank you
I love flan. That is so easy. We will be in Chicago next Wednesday. Got our reservations for Frontera. Really looking forward to eating there again. Thanks, Rick.
I'm originally from Brazil and flan has a different name there but it is a very popular dessert. I've made countless recipes from my mom my ants and my grandma before. Then I moved to the US back in 2011 and also tried different Mexican recipes throughout the years until I came across yours and I finally gave it a try! Such a prestigious chef like you sharing recipes here on RU-vid makes me feel special! ha ha thank you chef and please keep them coming! Have a wonderful day : )
Recognized the cajeta bottle right away. If you've never had it before, and a shop near you carries it, you should try it. It's fantastic. Goes great with pancakes. Another completely foolproof way to make flan is to buy an immersion circulator/sous vide machine. Obviously it requires a bit of an investment for a piece of kitchen tech, but it completely removes nearly potential avenues for failure. Cheesecakes are also unbelievably easy to make in a sous vide.
A fool proof way I've found to temper eggs is to just put the metal whisk right into the hot milk, and go back and forth whisking and dipping until you're satisfied that its tempered
I also LOVE flan!! I have a recipe for a citrus port wine flan but it is a multi-hour process (basically happens on 1 holiday!). This looks like a much simpler recipe. Do you have any ideas about needed changes for us at 7200’ above sea level… slightly higher temperature (350)?, or more milk (liquid)? Or just watch for the flan as it sets up? Thanks!!
You made it so COMPLICATED. Only thing to do it’s ALL the ingredients n the blender, one container for the sugar and bake (baño María) and that’s it , no extra dishes to clean up and flan it’s done in TWO STEPS. #Yourwelcome
Great recipe but I gotta disagree hard on silicone muffin tins being better for actual muffins. Only positive is they‘re easier to get out but the heat conduction is considerably worse
That might be funny but do you think the chef finds it funny Your comment would be better suited on skips platforms. Rick does nothing but teach and help and you bring up personal family stuff It sucks that he has that family situation but why pour salt when not needed Can we do better ? Shud help you with reflection if you have a loving family if so give thanks amd show gratitude Thanks
This not your best flan, Chef. I make your other recipe and trust me, people remember this dessert. It is the most succulent food you’ll ever have and it will make you the king of flans, bar none! 😊 You do have to execute it correctly, otherwise there’s no forgiving…
