Munderwho

Thank you for such a wonderful bread recipe! So simple. So easy. I like the egg base it makes the bread dense enough to hold up to toasting.

What a fabulous idea! My daughter has dietary limitations so she is always on the hunt for flourless, dairy-less desserts. This was so delicious I can't wait to share it with her. I made two minor tweaks: I used coconut oil instead of olive oil; and I poured a few chocolate chips on top before baking (I only had a few left in the bag and didn't want to waste them). I think next time I may try it with a little dollop of coconut cream. Mmmmmm! Thanks so much for the recipe.

My first batch was a flop because I burned the sugar! Yikes! Second go round I didn't wait for the bubbles on the sugar I just cooked it until it was a beautiful clear amber color; pulled it off the burner and quickly poured it into the ramekins then continued to follow the recipe to the letter. Well, except that I served the flan warm. I couldn't bear to wait yet another four hours. Success! The flan has a wonderful flavor and terrific mouth feel--even warm. Another fabulous recipe from Chef John!

Wonderful! I cooked them exactly as Chef John suggested and my family loved them! I cook brunch only a few times a year and when I do I serve up decadence and these suit. Three cheers for a gifted chef! Keep up the good work!

The recipe is on to something but it needs work: The addition of butter is critical since without it the glaze lacks body. Plus, as stated above, much more juice is needed to achieve a glaze consistency.

This is a wonderful basic recipe! I have made this several times as is and with some personal additions. One of my families favorites is to gradually incorporate milk into 1/3 c of dutch-processed cocoa, then add it to the eggs & sugar mixture. Pour over bread. Fold in 1/3-1/2 c of dark chocolate morsels. Sprinkle with coconut and pecan pieces and bake. Voila! (I have added a photo of this creation)