Being no fan of the eggy-ness flan nor the denseness cheesecake, I found this recipe a great base to work well for my palet. I did make changes: 1. Put the pan in the oven while you pre-heat when melting sugar. Take it out right when your ready to pour sugar. Sugar will not harden when you do this. I use a 9 x 13 glass pyrex pan. 2. Added 7 eggs instead of 5. This gives an even balance of light texture of flan as well as richness of cheesecake. Almost like a French cheesecake texture. 3. 1c or more of sugar than 3/4c...I like lots of caramel. Also, when caramel is stuck on the bottom of pan...I heat the pan on my (FLAT RANGE) stove top with water. The more water you use - the thinner you caramel will be and won't stiffen when it cools down. 4. 1tsp of vanilla. Everything is room temp before you start. All my Latin friends love it this way...and request for more, more, more!

Reviewed On: Sep. 17, 2009