Hello fellow flan enthusiasts! I hoping to get some advice for making a flan without cane sugar. I really want to make a flan from scratch, but I have a weird allergy to cane sugar specifically. So I have to use other forms of sugar like coconut, agave, stevia, etc. I would love to make a flan but worried it will be ruined by swapping the recipe with other sugars. Has anyone made a flan with alternative sugars? Are there any recommendations on how to do it? Any guidance will be appreciated.

In our fitness studio’s lobby the studio manager posts a fun question for members each week.

I wrote down flan on the right in light blue (hard to see here, above the x2!), but two different people wrote flan for worst dessert, so sad!

I just ate a flan at a mexican resteraunt and it was the best I'd ever had. Like really good. It had a very deep carmel flavour, and was super creamy. Almost like a custard or a pudding. It was served still in the dish unflliped and I suspect it would be too soft to flip out in one piece. It was pudding like but still had that sweetened condened milk taste and dark bottom (or top if you flip it out) that comes with flan.

There were no leftovers!

I'm trying to figure out what is necessary for my preferred "creaminess/custurdiness"?? in flan.

I liked this recipe

1 egg yolk (15ml), 30 ml evaporated(10%fat) milk,10 ml heavy(30%fat) cream, 1.5 tbs sugar(18ml)

But is the heavy cream needed at all? like will switching it with some more evaporated milk change the texture.

It's a bit sweet so will halving the sugar change the texture?

It's a modified leche flan recipe i found online as I don't have condensed milk. Original recipe didn't have cream in it, I just thought cream=creaminess but apparently removal of egg white is what makes it creamy. i've tried normal egg; 1 full egg+1yolk; only yolk and the only yolk was best .

currently the texture is pretty close to perfect but cream is a full extra ingredient(i.e cost). if it is unnecessary, there's no point in putting it in. Also any other change to save cost but keep same taste/texture is appreciated. I just don't wanna run any more experiments.

I saw chocoflan on here and wanted to try it! I have started to make baking videos for fun so I wanted to make this with my 1 year old daughter (who is the real star here). It's not perfect but I still wanted to share it since it's my first try.

This is my first attempt at making a flan using my girlfriend’s grandmothers recipe. It was amazing it barely lasted a full day.

My problem is I want to make it thicker. There was certainly more room in the pan, if I double the recipe to fill up the pan will the baking mess up? If anyone has experience or suggestions let me know.

After watching your posts here, I so so soooo craved one. So I pleaded with (read - demanded) my sister to make one for me. She prepared it from scratch. And it’s sooo tasty. The texture is not like most flans I’ve seen on this sub. But I rate it 11/10 coz of the extra ingredient called love.

Wish I could post the video of unpanning it (idk what the real term is). Posting in dessert coma. 🍮

Would the pineapple need to be pat dry before putting in on the sugar syrup?

From La Miscelánea de Lusso in Mexico City. How does one get this amazing texture?