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Best Flan Recipe Ever-Guaranteed!

Updated on October 16, 2017
k@ri profile image

Kari loves to eat and thus loves to cook. She makes her own recipes so they can suit her taste buds. Sharing recipes is sharing love.

4 Ingredients And The Best Flan Ever

MMMmmm, I'm drooling as I write
MMMmmm, I'm drooling as I write | Source

Best Flan in the World

My friend from Puerto Rico gave me this recipe. This flan is fabulous and easy to make! This is a family recipe she learned from her Mother. There are only 4 ingredients, it is super easy!

I am on a raw food diet now and will probably never stop. I eat about 90% raw, but sugar is not included in that 10%. I doubt if I will stop this diet anytime soon, the results have been tremendous and I am only just over 3 months! I thought since I could not enjoy this wonderful dessert, maybe someone else would.

I must admit I had a little problem with making the caramel the first time. Her recipe called for sugar and water. I would put these in the pan, get to a nice boil, only to find that the water evaporated and left me with sugar! That first time, I kept adding more water, having it dry out and leaving me with sugar. How frustrated I was!

I finally called her after about an hour to find out what I was doing wrong. (You would think I would have been smart enough to call her after the first few times.) She laughed and laughed when I got her on the phone. "Jou need to let the sugar melt", she told me. (Her "y" always sounded like a "j"--my friends and I loved when she said someone had been "jelling" [yelling] at her.)

She teased me about the sugar for the longest time! "How can jou melt a heart, when jou can't even melt sugar", she would say. (We were much younger then.) "How do jou expect to get a boyfriend if jou can't even melt sugar." She is a wonderful lady with a finely tuned sense of humor.

Oh yea...the flan, I almost forgot.

Let the sugar melt in the pan.  Cook it over med-high heat and watch it every minute.  It will brown into that wonderful caramel color. 

Rate this Flan

5 stars from 2 ratings of Flan

Cook Time

Prep time: 10 min
Cook time: 1 hour 15 min
Ready in: 1 hour 25 min
Yields: 6-8 servings

Ingredients

  • 6 Large Eggs
  • 2-12 oz cans Evaporated Skim Milk
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla Extract
  • 2 cups Sugar, For the Caramel
Source

Instructions

  1. Make The Caramel:
  2. Put 2 cups of sugar into a pan (frying pan or pot will work).
  3. Cook over med-high heat until the sugar melts and becomes a nice golden brown. Watch careful and stir often. **Use a metal utensil or wooden spoon. Plastic utensils will melt before the sugar does.
  4. Put the caramel in an 8 X 3 cake pan or flan pan. Allow to cool slightly while you mix together flan ingredients.
  5. Make The Flan: Preheat oven to 350 degrees F.
  6. Mix the 6 eggs, 2 can evaporated milk, 1 1/2 cups sugar and 1 tsp vanilla extract together until well combined.
  7. Pour over the caramel in the pan.
  8. Put the flan in a water bath (see instructions below)
  9. Bake in an oven preheated to 350 degrees F. for 1 hour.
  10. Check flan using a toothpick in the middle. If toothpick comes out clean, flan is done. The center of the flan may still wriggle, but if the toothpick is clean, it is done.
  11. Let the flan cool to room temperature on a wire rack.
  12. Put a large plate over the top of the flan. The plate should be slightly bigger than the flan pan. Flip the flan and plate over quickly. Let the flan come out of the pan onto the plate, with the caramel covering the top and running off the sides.
  13. You can eat it now, or place in the refrigerator until needed. The caramel will not harden. Jou now have a wonderful, delicious treat!

Water Bath

This flan must be cooked in a water bath. Find a pan that will fit your flan pan. Make sure there is space around all sides of the flan pan. I usually use a roaster pan or lasagna pan for this.

Put the flan pan with the flan ingredients into the outer pan. Put water into the outer pan high enough to come about 3/4 of the way up on the flan pan.

I use boiling water and I have the pans on the oven rack before I add the water.

© 2009 Kari Poulsen

Comments

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    • k@ri profile imageAUTHOR

      Kari Poulsen 

      10 months ago from Ohio

      Hi Paula, This recipe is so easy and gives such a nice texture. Let me know what you think if you try it. :)

    • oceansnsunsets profile image

      Paula 

      10 months ago from The Midwest, USA

      Hello Kari, I really love flan as a dessert! What a neat recipe and I hope to try it sometime.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      10 months ago from Ohio

      Thanks Peg! I think you will love the outcome of this recipe as much as any you will find in a restaurant. But, I do understand trying to get away from sugar. Good Luck!

    • PegCole17 profile image

      Peg Cole 

      10 months ago from Dallas, Texas

      Oh this recipe and the photos make my mouth water. I love flan and usually only get it when I go to Florida and visit the Columbia Restaurant. Your recipe sounds easy, if only I wasn't trying to give up white sugar for a while. Oh well, I'll devour the sweets with my eyes.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      12 months ago from Ohio

      Catherine, It is very delicious! And with just 4 ingredients, it's pretty easy to make. :)

    • CatherineGiordano profile image

      Catherine Giordano 

      12 months ago from Orlando Florida

      It sure does look delicious.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      13 months ago from Ohio

      And, Tasty doesn't even begin to describe it in my book. More like to die for, lol.

    • tritrain profile image

      And Drewson 

      13 months ago from United States

      I was wondering what flan is the other day. And here it is!

      Looks tasty.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      14 months ago from Ohio

      Thanks, Betty. It really is easy and the texture is perfect. Let me know how it turns out. :)

    • Annkf profile image

      Betty A F 

      14 months ago from Florida

      That looks so delicious! I tried making flan once, and it didn't turn out too well. I'm going to try this recipe soon as it looks great! I'll let you know how it turns out. :)

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      14 months ago from Ohio

      Jesse, Thanks for reading and commenting. Most flans are pretty complex to make, but this one is simple. That is the only reason I make flan, lol. You only brown the sugar for the caramel topping. Good luck if you try again. :)

    • Fenixfan profile image

      Jesse James 

      14 months ago from Crooked Letter State

      I wish I had this recipe when I made flan for a highschool medieval party. Flan was the tastiest-looking desserts on the list, but I was not aware of browning the sugar. Maybe that's why my flan turned out looking like one big dumpling.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      14 months ago from Ohio

      It is soooo good! Easy too, once you get how to do the caramel, lol. Hope you like it as much as I do. :)

    • Jackie Lynnley profile image

      Jackie Lynnley 

      15 months ago from The Beautiful South

      This looks so good, I will have to try it! Thank you.

    • Au fait profile image

      C E Clark 

      3 years ago from North Texas

      I love flan and this looks yumny! :)

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      4 years ago from Ohio

      I actually think you are supposed to use a springform...I just dont usually have one. :)

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      4 years ago from Ohio

      sorry...

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      4 years ago from Ohio

      I need to try the lemon juice!

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      4 years ago from Ohio

      Should be.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      4 years ago from Ohio

      Get a thermometer and double check your oven temperature. My caramel also usually sticks some to the pan. Are you using the water bath?

    • profile image

      Maria 

      5 years ago

      Can I make this with a cheescake pan? A springform pan that is?

    • profile image

      Mylindaminka 

      5 years ago

      Этапы химической завивки - Определение волос и состояние кожи головы и перед химической завивкой, выбор соответствующего препарата, определение структуры и качество волос. Очень важно правильно определить вид прежней обработки волос и способ нанесения химического состава.

    • profile image

      Futamarka 

      5 years ago

      Dи=Ви min/Ви max, где Ви min, Ви max – соответственно, минимальное и максимальное значения параметров качества презерватива в одном направлении. Микро(нано)неоднородность шиньона презерватива является причиной анизотропии его свойств. Коэффициент анизотропии (Аj) как характеристика микроструктуры в конкретной точке шиньона может быть вычислен, например, по формуле:

    • profile image

      Brenda 

      6 years ago

      I've been using this recipe for over a year now, and it's wonderful! I did burn the sugar the first time (I can admit it lol!), but after that I kept an eye on it and haven't had a problem. I don't add water when melting the sugar, and I also use 5" high round Corningware dishes to bake it in. Sometimes when I make it, I add other flavors such as vanilla bean or cinnamon...be creative and try different versions. This is one of the things I make for holidays, parties and work gatherings that people always ask for over and over again. I usually have to make 2 now because it disappears fast! THANKS K@RI FOR SHARING! =)

    • profile image

      Stan 

      6 years ago

      This recipe is WONDERFUL! I'm sure the outstanding part is the water bath. I had to cook for hour and a half and then I turned off oven and left it in for another half hour. Today(Easter Sunday)couldn't find this recipe so I tried another 'easy' recipe, total disaster. Also I use Jumbo eggs which may account for longer cooking time and REAL vanilla. Delicious .. thanks for sharing.

    • profile image

      Mona 

      6 years ago

      Hahaha....I must be a moron or something because this was a total fail for me! I left it in for an hour and a half, and my egg mixture was a soupy mess and the caramel was like hard candy. No idea what I did wrong...I followed the recipe exactly!

    • profile image

      Marc 

      6 years ago

      two things to add here, :) Jou have to melt the sugar with a little water once it gets bubbling really good,you give it another 2 min of bubbling and while stirring put in some lemon juice that will keep the caramel from crystalizing and now you can brown it till its golden :) as far as some folks saying it taste to eggy, well that is faln in a way :) but you can add cocnut milk to it to change the flavor also, and youcan also experiment with what ever flavor you like withing reason :), I have also added cream cheese to the mix and its come out softer but firm a;lmost like a cream cheese flan , :) great website and post btw

    • profile image

      Nell 

      6 years ago

      Useless , no cream ...u don't know nothing about flan

    • profile image

      Xiomara 

      6 years ago

      Hi K@ri,

      I know how to make flan but.....Dominican Style. I came across to double check the time and temperature. Thanks a million for sharing this delicious Puerto Rican dessert.

      Happy New Year

    • profile image

      Jason 

      7 years ago

      Not bad, but it was eggy.

    • profile image

      Stephanie 

      7 years ago

      Would it be ok if I baked it in a glass baking dish instead of a cake pan?

    • profile image

      LuAnne 

      7 years ago

      I've made this recipe several times and it's very good but I do have a few questions/problems. (1) My caramel never completely comes out of the pan...there's always a hard layer of sugar stuck to the bottom of the pan. (2) The recipe says to cook for an hour but my flan is still very liquid after an hour. It usually takes about 1-1/2 hours for it to set up (still jiggly when I take it out of the oven). (3) The center of the flan so simply scrumptious but around the edges is not silky like the rest. What am I doing wrong? We love the taste so I really want to perfect it.

    • profile image

      Elizabeth 

      7 years ago

      I just made it, in the oven now.. I think i undercooked my carmel because it is just an amber.. but the first time I burnt it so I was a little scared of letting it burn again. Wish the flan luck as it bakes away in its little pan..

    • profile image

      Angelica 

      7 years ago

      okay I'm going to try this flan tonight BUT first I want to ask, how is the texture?? I don't like my flan too dense but I don't like it like jelly either (think Kozyshack or Jello brand). Thanks!!

      Can you email me at angelmsuarez@gmail.com to let me know!

    • profile image

      Paticake 

      7 years ago

      Made it this morning. Im going to take it to some friends at work.......... I can't wait, hope they/we like it!!!!

    • profile image

      Annika 

      7 years ago

      Wow I am craving it and I'm sick o.0 wow I need to get mez some flan

    • profile image

      Ruthie 

      7 years ago

      This recipe is so simple and tasty! You cant ask for more, thanks for posting it.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      7 years ago from Ohio

      courtney, Thanks for letting me know! :D

      Mll, It's an amazingly consistent recipe. Good for beginners and experienced flan makers. My friend was a saint to share it! :D

      Rosie, No, you do not need to heat the milk. Just mix it all together and pour it in the pan. :D

      yoyo, see courtney's reply. :D

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      7 years ago from Ohio

      Bart, I am so sorry! I found that out the hard way also. Thanks for bringing this up. I'll go add a warning. :D

    • profile image

      yo yo  

      8 years ago

      did any1 try this.? did it taste good??

    • profile image

      Rosie  

      8 years ago

      Hi, Am I suppost to heat the milk?

    • profile image

      Mil 

      8 years ago

      My first time making Flan, and I have to say this was so easy even the caramel. Thank you so much for sharing.

    • profile image

      courtney 

      8 years ago

      thank you so much for this recipe it saved my butt. it tastes really good!

    • profile image

      Bart  

      8 years ago

      FYI: the melting temperature of plastic spoons is lower than sugar

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      8 years ago from Ohio

      Kim, I'm glad you liked it. Thanks for letting me know! :D

      cindy, Let me know how it turned out...did everyone like it?? :D

      Cook, I'll have to try that next time. Thanks! :D

    • profile image

      Cook  

      8 years ago

      Tooooooooo much sugar added for the caramel. It doesn't cook because you only add 1 cup not 2!!!!!

    • profile image

      cindy 

      8 years ago

      I am trying this it's in the oven right now I am so excited, my dad is from Puerto Rico, and he LOVES flan. My husband and I are trying it tonight, and I will make it for my dad on his birthday next week , thanks for the recipe!!!!

    • profile image

      Kim 

      8 years ago

      This WAS the best flan ever. My fiancé is from Cuba and he told me this was my best one to date. So, it is a keeper. Thanks for posting.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      8 years ago from Ohio

      amia, No you don't need to cover it.

      Cooks-for-Others, That sounds terrific! I bet it's delicious. :D

      Velofit, Great job with the caramel! My friend laughed sooo hard at me my first time. I hope you like it as much as I do!

      Annette, The jello version is good, but not near as good as this (I think). I hope you love it!

    • profile image

      Annette 

      8 years ago

      My granddaughter and I just love flan but I have always just made the jello version,I have some in the oven now,the carmel was really easy for me since I've made lot's of homemade candies this way.Cant wait to try this!

    • Velofit profile image

      Velofit 

      8 years ago from Tampa, FL

      K@ri I am trying this recipe for the first time. It is in the oven as I speak. I will let you know the turn out. First time making caramel as well. I think I nailed the caramel for my first time. Thanks so much for this recipe.

      Jeff

    • profile image

      Cooks-for-Others 

      8 years ago

      This looks like the flan I used to make. I am going to substitute a creme anglaise for the the evaloprated milk. (I don't have any in the house, don't want to go out and I have plenty of cream, milk, sugar and egg yolks). I'll let you know how this works.

    • profile image

      amia 

      8 years ago

      hi do i neep to cover the molds with foil?

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      8 years ago from Ohio

      docrehab, Thanks! I hope you like it. :D

      Lkp, I'm sorry you thought so. I do love it! :D

    • profile image

      Lkp 

      8 years ago

      Tastes too much like egg!

    • docrehab profile image

      docrehab 

      8 years ago from MIAMI, FL

      Great post!

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      8 years ago from Ohio

      Suzy, I hope your family loves it also! And that's a good point...don't taste the caramel...

    • profile image

      Suzy 

      8 years ago

      Great recipe. My family is begging me to make it for the holidays!! I just want to warn people to not taste the melted sugar(caramel) when it's hot...it will burn the hell out of your mouth. I learned the hard way:(

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      Niccolo, Yes, this recipe is the sh*&, isn't it! :D

    • profile image

      Niccolo 

      9 years ago

      shit!

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      ocbill, It's a great recipe and tastes great too! It's always a favorite when I make it. :D

    • ocbill profile image

      ocbill 

      9 years ago from hopefully somewhere peaceful and nice

      sounds tasty. I have eaten flan from Brazil and they use different ingredients. condensed milk, no caramel, something else but it taste similar.

      tchau

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      Jane, It's pretty much fool-proof, as proven by the fact that it comes out perfect for me!!! :D

    • Jane@CM profile image

      Jane@CM 

      9 years ago

      This sounds easy & yummy, going to give it a try! Thanks K@ri!

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      L. Andrew, A flan sonnet! Yummy! :D

    • profile image

      L. Andrew Marr 

      9 years ago

      Mmmm, Flan =]

      I sense a flan sonnet coming along =P

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      angel, That is so nice of you to let me know! It really is an easy recipe, isn't it? Where are you?

    • profile image

      angel R 

      9 years ago

      it came out real good. everyone in my platoon had some and loved it. thanks

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      Thanks angel R! Let me know how it came out! Glad to know you did not have the caramel problems I had. I figure if this recipe can come out so well for me...it is the perfect flan recipe and will come out equally well for others! :D

    • profile image

      angel R 

      9 years ago

      hey there. im going to atempt the long awaited flan recepie. im puerto rican and have always loves that for dessert. ill let you know how it came out. its in the oven as we speak. Chow

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      deejay, I hope you like this one! It really is a foolproof recipe...it came out perfect the first time I made it! (That is, after I learned how to make caramel) :D

    • deejaylao profile image

      deejaylao 

      9 years ago from Philippines

      Thank you so much for this hub. I really2x love flan. I can even eat up all the flan in my friends house. That's for about 5 person but i ate it all up. haha.

      I cant wait to make my own flan and eat it myself.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      lunandotavon, I love flan also. This one comes out firm, you can eat it warm if you like. Hope it works for you. :D

    • lunandotavon profile image

      lunandotavon 

      9 years ago

      definitely will try your method, my husband love flan, my usuall method is by steaming for 20 minutes, cool and refrigerate to firm it

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      jill, It is a very good recipe given to me by a very good friend! Definitely better than any I have bought. :D

    • jill of alltrades profile image

      jill of alltrades 

      9 years ago from Philippines

      I love flan but just usually buy. I have not made it in a long time and I've lost my recipe. I'll try my hand at at your recipe. It looks similar to the recipe I remember. Hmmm... I can almost taste it....

      Thank you very much for sharing.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      Thanks ajcor!

    • ajcor profile image

      ajcor 

      9 years ago from NSW. Australia

      k@ri - 100 wow wow wow!!!

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      ajcor, You would have laughed if you could have seen me making that caramel the first time...I was so frustrated! :D

    • ajcor profile image

      ajcor 

      9 years ago from NSW. Australia

      Great recipe k@ri - i haven't made a caramel flan for a couple of years and as "jou" say the hardest bit is preparing the caramel - so you have inspired me to make another very soon! - cheers

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      tdarby, This is a really easy recipe and gives the perfect texture. The hardest part is the caramel! :D

    • tdarby profile image

      tdarby 

      9 years ago

      Thanks, I have always wanted to make Flan and now I am going to give it a try.

    • k@ri profile imageAUTHOR

      Kari Poulsen 

      9 years ago from Ohio

      I'm glad you liked it. It really is easy, and always comes out with the correct texture!

    • linjingjing profile image

      linjingjing 

      9 years ago

      Best Flan Recipe Ever Guaranteed

      This is a good idea

    • linjingjing profile image

      linjingjing 

      9 years ago

      This article is very helpful to me

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