Hello, Patricia! Well, I’ll start by being completely honest in saying that I’ve never made half a recipe of this Flan. So kudos on the courage! I think this all comes down to a matter of time. Halving the time when you halve the recipe (for baked items) almost never seems to work out for me. It’s a serious challenge with no “true” answer. My best guess if/when I do make a smaller scale recipe, is to bake for 3/4 of the time indicated, and then keep a very watchful eye from there.

I am more than confident that with the full scale recipe, it will bake just as it should. That is of course so long as your oven is in proper working order. It might seem “strange” but sometimes ovens don’t work as they should at certain temperatures. If you’re questioning it, use an oven safe thermometer and test to see if your oven is holding 350 degrees. It likely is, but always good to double check before going in on a recipe.

Good luck!

Oh no, something is defintely off. Baking sometimes means giving or taking 5-10min, but we’re talking a full hour and twenty minutes here. I’m not sure what could have happened, but for starters, did you use all-purpose flour or a substitute?

Flan is not “dry” by any means, it is defintely meant to be on the moist/custardy side, but not runny. I’d really like to help you find out what might have happened.

Hello Anne. Yes, you are correct, thank you for noticing! I have made the edit. I have been wanting to make again this flan for a few weeks, and now I am definitely craving it!

Amazing, thank you!

Thanks Audrey for the prompt response and a lovely recipe. The flan was success!!

Hi Sara, no this isn’t an omission, there isn’t any butter or fat in the batter. Happy baking!

Thank you Audrey. I am just now making the batter, and I noticed that there is no fat in it, like melted butter that usually goes into crepe batter. That is not an omission, isn’t it?