I've been told I make a good flan... unintentionally. Was living in rural Mozambique and wanted to make Crema Catalana (soooooo good). It is similar to a creme brulee, which I also love making. Ingredients were.. difficult to come by.. baking equipment was.. less than ideal (but not at all bad, considering!).
Anyway, the smooth creamy texture with a citrus Ka-Pow gave way to a firmer, springy flan-like mold. We all ate it ravenously, but no one would call it a crema Catalana, well, at least the Catalans with me wouldn't. ¯\_(ツ)_/¯