After coming out from the oven…
The second one after turing it in the the dish… 
Re: Baked Custard/Flan
looks YUMMY!!!!!!!!!!!!!!!!!
Re: Baked Custard/Flan
man i tried the ready made one from jello, but it was crap!!
Re: Baked Custard/Flan
Its really easy, I will post the recipe over the weekend. InshahAllah :)
Re: Baked Custard/Flan
looks yummmm...!!
LUSI i am looking forward to you posting the recipe soon...:)
Re: Baked Custard/Flan
I’m sure yours was delicious, Lusi. But this is the best one I’ve ever tasted:
Re: Baked Custard/Flan
whats the point of posting pics! 
Re: Baked Custard/Flan
thats the pudding my grandfather used to make for us!! soooo gooodddd 
Re: Baked Custard/Flan
LUSI dear where is the recipe...??
Re: Baked Custard/Flan
Sehar, I tried that recipe too and it did turn out great. Actually I made both eggy and the less eggy flans..lol.... I personally like the less eggy one as I am not a big egg fan..lol..but my family liked the other one as well.
Chips, sorry i was stuck at the airport almost all weekend. There you go the recipes...
Caramel Glaze:
1 Cup water
1 cup sugar
1 tsp lemon juice
1-2 tsps orange juice
In a pot add all the ingredients. Continuously stir/wisk the mixture using a wisk on medium heat. In 10 mins or so it will start changing color and it will start getting viscous. Make sure you have your molds ready next to you. Keep wisking till it gets slightly dark golden brown. Quickly pour the caramel mixture in your mold. Try to pour it in a way that it covers maximum space and move/swril/shake (whatever) so it can spread a little bit. It won't cover every bit of pan/mold, so don't stress over it. The caramel solidifies soon but its internal temperature is kind of hot so let it cool by placing them in the freezer.
Egg-Milk Ratio for Less Eggy Flan
3 Cups half n half
4 eggs
1/2 cup sugar
1/2-1 tsp vanilla flavoring or essence
Egg-Milk Ratio for I guess more eggy flan...lol
3 Cups half n half
or 2 Cups half and half and 1 cup whole Milk (please I ran out of half n half so replaced it with 1 cup regular milk. It tasted equally good)
8 eggs
1/2 cup sugar
1-1 1/2 tsp vanilla flavoring or essence
Blend or beat all the ingredients together. Pour the mixture in pre glazed pan. Bake it in a pre heated 350 degree oven in a hot water bath for 40-45 minutes. What I did was take one of those big and deep disposable aluminum trays...Placed the pans/molds in that tray, add hot water half way in the tray and cover it with an aluminum foil. Another advice I would suggest is pull out the oven tray half way out. Place the tray on it and then place the pots/molds of custard mixture. After placing the mold in the tray, add hot water and then finally cover the tray. Don’t open your owen in b/w to check. Come back to it after 45 mins. It is will be ready for you. Take the molds out of the tray. Let them cool. Turn the flan in a nice dish for serving.
Re: Baked Custard/Flan
i did not know flan was so fattening 
Re: Baked Custard/Flan
Lol you can just use whole milk too. It turns out fine. Half n half or cream makes it more rich. I have made it with just whole milk in past and never had any complains. :)
Re: Baked Custard/Flan
…too bad u were stuck at the airport…
thanks so much for the recipe…most probably i will be making it this weekend…
Re: Baked Custard/Flan
Lusi does the caramelised thingie seperate from the pan easily?
Re: Baked Custard/Flan
I think Im going to ask T to make this for me.
Re: Baked Custard/Flan
My pear snack doesn't look so good anymore. Where can I buy good flan..hmm maybe some spanish joint...i gotta google to see if I have one nearby. Oh boy!
Re: Baked Custard/Flan
FF, I had a bit too much carmel in the pan so there was little bit left. My mom just soaked the pan and it got dissolved in the water. Oh the flan comes out easily from a ceramic/china (whatever it is...lol) pot then from the regular baking pot (atleast it was a little harder for me...lol)
lol... M baji and AS :D
Re: Baked Custard/Flan
Lusi yaar the one I made in the mold, the caramel didn't come out but the one I made in the pyrex dish came out intact. I had to cook it for about an hour, I did 45 mins at 325 then figured it wasn't firm enough so left it for another 15 mins at 350. It was sooo darn good, but somewhat heavy, ended up feeling sick after eating a double serving :D