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The secret to a really good flan is the evaporated milk. I have tried heavy cream, half & half so on and so forth. Then once I ordered some designer flans off the internet, they were expensive and nothing that I coudn't have done myself. The point being is the really simple no nonsense...

flan Nope....just 1 can of evaporated milk....the sweetness comes from the carmelized sugar....not neccesary to add it to the custard. It's so simple it's almost ridiculous, but the evaporated milk is the key!

flan I found out from a mexican restaurant in Chicago that the secret to their flan is evaporated milk. I have tried many recipes and found this to be the best. On top of that it's alot less fattening than heavy cream. Give it a try, I know you will be pleasantly surprised!

This is the best way to make flan I have ever found, and I have experimented alot.......so simple too..... 5 whole eggs 2 egg yolks 1 tsp vanilla 1 can evaporated milk 2 cups sugar melted melt sugar in saucepan, put in ramekins....add custard mix, bake @350 in water bath about 30-40...

quiche frozen puff pastry for the crust is really good too!

poaching The eggs seperate when they're not totally fresh. I know this because we have chickens and when I poach them they come out perfect. The vinegar is the perfect way to overcome this problen though.

buttermilk chicken tenders seasoned bread crumbs with parmesan cheese is execellent!