I made one 9″ flan using the identical pan you mentioned…at 85 minutes it is still very jiggly. I baked another batch using 8oz ramekins, and they turned out perfect at 45 minutes. My oven temperature is correct, I have two oven thermometers inside the oven at all times.

HI Rebecca, most sweetened condensed milk cans that I have found in US grocery stores come in 14 oz cans. If you zoom in on the photo, you can see it is a 14 oz. You may need to buy a couple and measure them out to get 14 oz

Agree with previous comments that this does not fit in a 9×2 cake pan. This is a difficult recipe if you don’t have all the equipment – round cake pan, a blender, roasting pan.

So glad you loved it, Kim!

This is an excellent flan recipe. Amazing texture, not overly sweet. Definitely will be making again.

So glad it still worked out!

I messed up the caramel. Like.really bad but my God this turned out so well. This is one of the best flans I have ever had! Thank you for the recipe!

Hi Ayda. Did you use the correct size pan and do the water bath as recommended? A couple of things come to mind. Curdled flan can be due to cooking for too long or cooking at too high of a temperature. I highly encourage the use of an In oven thermometer to see if your oven is calibrated (some ovens can run hot). The thermometer will also tell you when your oven is fully preheated and ready to bake.
For a smoother consistency, you can also strain the custard to removed any lumps that may be present. Regarding the caramel sticking, if the caramel is applied too thick, it won’t have enough time to melt down during the cooking process. Be sure to allow the flan the proper time to rest after it’s baked. If you are turning it out of the dish too quickly, this could also be the cause.
I hope that helps troubleshoot for your next attempt.

My flan was a bit of a fail and I’m not sure why. I cooked for 80 minutes because at 70 minutes it looked too jiggly. I’m not thinking maybe it was a normal type of flan jiggle and I should have taken it out earlier. The texture seemed almost curdled, and not all of the caramel melted and came off the pan. A lot of it was stuck to the bottom of the pan. Would you know why this happened?

Giving it 4 stars because I’m guessing this is my fault. Flavor was good though. Just user error.