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Chef Jose Andres Doesn't Mind a Gross Flan, He Just Won't Cook One: He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel. The flan separates--the bottom half is creamy, the top more jelled--a technical imperfection that happens to make for a delicious contrast. Which is why, like the flans of his youth, it's a mistake Andres celebrates.

Giant Flan Recipe from Taste of Home -- shared by Nanette Hilton of Las Vegas, Nevada pinterest.com/...

Flan....yes. always yes.

Spanish Flan Recipe - Custard with Caramel Sauce