Comments on: Sugar High Friday #12: Custard

By: Zarah Maria

Zarah Maria — Sat, 17 Sep 2005 12:01:00 +0000

GAAH! Must. Eat. Flan. – Okay, I said flan, not computer screen. DOH!;-)

By: J

Sat, 17 Sep 2005 05:47:00 +0000

hi lori, i justy knew you would make something mind-blowingly spectacular!…that looks so beautiful, not to mention delicious…

By: Nic

Nic — Fri, 16 Sep 2005 21:19:00 +0000

Flan-tastic? I had to laugh at that one.
This looks beautiful, though, Lori. I’m impressed that you were able to unmold such a large flan. I had problems with my little ones. =/

By: becky

becky — Fri, 16 Sep 2005 20:32:00 +0000

Wow! That looks fantastic (or FLANtastic as you said). I’m so glad I found your site. I also made a flan for SHF, but yours looks better!

By: mare

mare — Fri, 16 Sep 2005 17:31:00 +0000

I can remember pans of this stuff growing up. Now? It’s all about the local bulk store – tastes homemade!

By: Maharhar

Maharhar — Fri, 16 Sep 2005 16:49:00 +0000

I LOVE leche flan with lime rind! Yummmmmy.

And I love it COMPACT and DENSE. My tita uses a ratio of 2:1 condensed milk to evaporated.

It's so rich though. My heart shudders at the thought of digesting such a rich dish.

By: Riagirl

Riagirl — Fri, 16 Sep 2005 04:19:00 +0000

Making flan so early in the morning!

I tasted one that was so fine and had zero bubbles even up to the edges. Like mmm buttery milky custard. Heard they were cooked on low fire for half a day.

Oh, not to have a day job and cook all day. I like!

Ria

By: bogchief

bogchief — Fri, 16 Sep 2005 03:37:00 +0000

I don’t think I’ve ever seen leche flan that big. I bet it would be extra-delicious if you use high-fat carabao’s milk.

By: Anonymous

Anonymous — Thu, 15 Sep 2005 22:49:00 +0000

I actually like leche flan with lime rind mixed into the flan before baking. Is there a difference between the chicken eggs and the ducks eggs in the taste of the leche flan?

By: Eric

Eric — Thu, 15 Sep 2005 22:42:00 +0000

That looks really yummy.

I remember when I was a kid, my mom would make pans of them in preparation for parties.

I’ve never attempted making leche flan, but after your post, I just might.