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@@yvonnerivera1921 I love it too!! I use both! Thanks for sharing! 🥰

Thank you!

@@rubrandanet Thank you so much! Blessings to you as well! ❤️🙏

@@brendastanton38 thanks for pointing that out! I add it to the pot of sautéed veggies and seasonings when I add the cooked beans and water… give it a stir and then add the rice. Sorry for leaving that out!

I’m so glad! Thanks for sharing! 😋

Cubans don't use powdered garlic? Since when? Cumin is also powdered, do you use cumin seeds when you cook too? Arrepentida has two r's by the way. I wouldn't take advice on authentic Cuban cooking from someone who can't even speak proper Spanish. Hater.

I’m so glad I could help! Hope you try it and enjoy it as much as my own family! ☺️

What a great compliment! Thank you so much! ❤️

Gracias! Espero que le guste! ❤️

Thank you! Hope you enjoy it!

No it’s not

Thank you!

I’m so sorry for the delay! If you click where it says “more” the ingredients are listed under the description! Hope that helps!

This made me so happy! Thank you. 🎉❤️

Thank you so much for your kind words. I’m thrilled that you enjoyed the flan recipe and found the instructions to be accurate and precise. Blessings!

Hi! Thanks for asking about the pan! It’s actually a special double boiler insert I inherited from my mom. I’ve looked high and low and have not found a comparable one. As I explained in the video, you can use a cake pan, heavy bottom, if you want to make the caramel directly in the same pan, or melt it in a sepárate sauce pan and pour into the desired pan. Since many have asked about this, I am currently trying out different pans to use in the place of the one I use in the video and will definitely post an update in the description when I find the one I feel works best! The dimension of the pan I use is 7” x 2”. Using a larger pan in diameter will still yield great results but it will be a little less deep. Please do not hesitate to write back with any questions. I hope you have a great experience with your own flan making!

@@abaskitchen2044 Thanks for getting back. Those stainless steel cooking tools are solid. Being a double boiler makes sense for the wide lips. I love those. I have acquired some at yard sales and second-hand stores. Thanks so much for sharing your cooking techniques.

@@fredguerra4917 My pleasure! Appreciate your feedback!

Hi Debra . I found a pan that is very similar in size to the one I use made by Fat Daddy in the 7” x 2” size. It’s available at Michael’s stores and through Amazon. I think I may buy one myself and see how well it holds up to making the caramel right in the pan. I’ll post my findings. The pan I use was my mom’s and I can’t find it anywhere. It has a nice rim around it which helps in lifting it out of the water bath. I’ll keep looking! ☺️.

@abaskitchen2044 Thank you for replying. Was wondering the inside dimensions of the one you have...width and height

@@debraward1813 the inside of my pan is 7 inches on the bottom and it flares up a tiny bit at the top to almost 7.5 inches and it’s 2 inches in height so actually very similar to the pan I suggested which, by the way, the brand name is Fat Daddio’s (I think I misspelled it before).

I tried the anodized aluminum pan and did not love it. I tried a nonstick Calphalon pan and loved it but the measurement isn’t right.. it’s larger in diameter so the flan turns out thinner. I will keep looking for the perfect alternative and will keep you posted.

@@abaskitchen2044 any update on the search for the right pan?

Thank you! ❤️

Sounds delicious! ☺️

Thanks for letting me know! 🤗

So many wonderful ways to make flans. Adding cheese cheese makes for a thicker custard but is delicious as well. Although, my family prefers this lighter version, I have friends who make delicious cream cheese flans! I will ask them to share. Thanks for the suggestion 🥰.

Yes! Preheated oven. Thank you! 😊

I use a 7 inch round pan. Glad you’ll try it! ❤

I’m so happy you enjoyed my video. Thank you! We love Puerto Rico! Best of luck to you! ☺️

Thank you for your kind and encouraging words. Hope you enjoy this recipe! ❤️

@@abaskitchen2044 Thank you for the recipe, and the video makes it so much more doable, making it soon.

☺️😋🤗

Hope my recipe is as tasty as hers!

Ooooh now I’m intrigued on how to make a French flan!! Thank you! Appreciate your comment! 🥰

So interesting! ❤️

No, not at all. Using a pressure cooker/InstsntPot, cook for 3 mins, on pressure, only (start timer AFTER the pot has come to pressure, and then remove from heat and let the pressure escape on it’s own, don’t vent. Using this method, the beans continue to cook while the pot is still sealed. Continue the recipe as explained. Keep in mind that the beans in this recipe are cooked differently than if you were making black bean soup which require 30-40 mins cooking time under pressure. The only time you need to soak beans is if you are not using a pressure cooker/InstantPot. Hope this helps! Thanks for your question!

@@abaskitchen2044 thank you so much can’t wait to try to tomorrow for New Year’s Eve also doing pernil so excited

@@michelle28779 awww Im honored to join you in your kitchen! Happy New Year! Blessings!

What I do is submerge half the pan with the flan in warm water and let it sit for a few minutes being careful to not let any water into the pan. This softens the caramel while still keeping the flan cold. If you see that the flan is still “stuck” or not moving freely in the pan when you wiggle it side to side, you can run a knife around the edge before you try flipping it over. There’s always a little caramel that gets stuck to the pan but you can continue to put the pan in warm water to release as much of it as possible. Another tip: If you see there are a lot of little custard pieces floating in the syrup after you flipped it, use a turkey baster to suck up the syrup from around the sides of the flan and strain it through a fine sieve back onto the flan. Keep in mind the flan tastes best nice and cold so keep it refrigerated after you’ve flipped it until ready to eat! Don’t be discouraged if it isn’t perfect the first time. It takes a little practice!

You’re very welcome! 😊

Hi Melissa! I inherited this pan from my mom which I remember she bought in the 70’s! I looked on-line and I think I found a similar pan in good, but used, condition on eBay by the name “Amway Queen stainless double boiler insert”. In any case, as I mentioned in the video, you may substitute a cake pan, heavy bottomed is best, but if not, just prepare the sugar in a separate saucepan and quickly pour the caramel into the desired cake pan before it begins to harden. Thanks for asking!

Thanks for the question! To be honest I’ve always prepared the sugar first. I actually like to hear the crackling sound the hardened sugar makes when you pour the custard in the pan! The prep of the custard doesn’t take too long though so the sugar doesn’t stay out terribly long. Maybe I’ll try your idea and see what happens! ;)

@@abaskitchen2044 thanks for your reply! I made it earlier and so far so good. The only problem I’ve encountered now is that my middle seems too jiggly. I stuck it in the oven a bit longer and nothing yet. Now I’m just letting it sit outside and hoping it sets :(

@@mel1168 just remember that after it cools you need to refrigerate it for 8-10 hours (overnight) it should set after it’s completely chilled!

@@abaskitchen2044 ok! I stuck my knife in the center and it returned a little wet. I hope it sets when cooling! 🤞🏻

Good question! You can actually use long grain or extra long grain interchangeably in this case. The brand I usually use (Carolina) happens to be available as an extra long grain but I really think it’s just branding. The supermarket brand says long grain. I buy whichever one is on sale! The long grain rices are what you want for fluffy grains that don’t stick together as they would with a medium or short grain rice. Just be sure to not use par-boiled (precooked) rice which might also be available as a long grain rice. Hope you enjoy the recipe!

Thank you for your encouragement!! I’m so glad you are enjoying my recipes! I hope to restart soon! ❤️

Oh no! I’m so sorry! I appreciate the feedback and will be sure to fix that next time. Thank you!

Thank you so much, Raimy! I’m thrilled that you enjoyed it! 😊

Oh how interesting! I’ll bet it’s great! 😊

not necessarily adding cornstarch or flour and it is steamed not baked in Philippines most of the time.

@@mar1ojo , without the rice flour, the flan isn't creamy, smooth: It's lumpy, bumpy, has air bubbles, and you'll get yelled at by Gordon Ramsay for cooking up $hit.

Who cares of your filipino flan

Awesome! Let me know how they turned out!

Hi! My favorite beans to use are actually the pinto beans. They are more tender than the red kidney beans! Hope that helps!

I use regular white sugar! Hope this recipe comes close to your moms recipe! ❤️

Thank you Maria!!

HI Carol! Thanks for asking as I realize I see that I did not mention that in the video! I do rinse my rice a couple times actually, precisely for that reason (to get rid of the excess starch) and I like to use extra long grain white rice (not parboiled). I know some folks do not rinse, but that is my preference. Appreciate your comment. Thank you.

@@abaskitchen2044 Thank you so much.. I also always rinse.. But ya never know... I've never cooked this before.. And I didn't want to assume.. 👍🏻