Amazingly good and amazingly easy. Friends and family keep asking for it to the point I had to try and make it lower fat if we were going to keep eating it! I have successfully made it using whole milk in place of the cream (i.e. 3 c of whole milk)and didn't really notice a huge difference. I will continue doing it this way from now one and not feel as guilty! :)

My first attempt at flan, and I think it turned out pretty well! Very yummy, we had left overs and gobbled them up over the next couple days.

My husband is half Cuban and said that as far as taste and texture goes, this is as good as he remembers from his Grandfather or Abuela. I, too, really liked the taste and texture. It was very smooth and creamy and was the best flan I've had by far. The issue that I had though was with the directions being incomplete. The recipe didn't indicate at what point or how you got the flan onto another dish or if it should be cooled first. And when I poured the hot sugar into a cold dish it quickly became hard and stuck in the bottom of the pan. So I would follow the advice of another reviewer and carmelize the sugar in the pan you plan to use or make sure you're swirling the dish you're baking it in while you're pouring the sugar. After you cook it let it cool completely before you transfer it to a serving plate. Which you can do by putting your serving plate on top of the cooking dish and then turn it over. Maybe those instructions aren't there because it is assumed that everyone knows that but I'm sure there are some that don't. Having said that, the instructions for carmelizing the sugar were very helpful and I didn't have a bit of problem with that. I would give this recipe 5 stars for taste and 3 stars for incomplete instructions.

The BEST flan, and so easy to make!

This recipe deserves a 5 star. It wasn't overwhelmingly sweet, the texture was perfect, and the flan looked very appetizing. With this recipe I won't have to buy my flan anymore. Thanks for the recipe!

This is an excellent recipe for flan! I made it a couple times and it turns out well. I did encounter a problem in the first batch. Try really hard not to stir the white sugar, it does turn to rock hard candy. The next time I made it I used a small nonstick frying pan and cooked it very slowly just until it melted. It pretty much turns a nice dark brown color. I was using my gas stove. It's easier to control heat with the gas stove. On the second batch, I used half and half instead of the heavy cream. There was no difference in taste. Next time I might try half milk then half and half. Just to cut fat and calories. Just a suggestion. Great recipe though!!!

I made this yesterday and it was delicious. It was my first attempt aat flan and I was little nervous because I was making it for some Argentians who always talk about flan. I dunno if the flavor was authentic but there was not a drop left! I couldn't believe how easy it was!

I have another recipe I normally use for flan, but didn't want to use all canned ingredients because I had some cream to use up. I tried this recipe and we really liked it. Based on the reviews and by comparing to my normal recipe I changed a few things. I only carmelized 1/3 cup sugar and used 6 eggs instead of 5 because I needed to use up some eggs. I used my immersion blender to mix it up - easier cleanup. I also find it easiest to carmelize the sugar in my baking pan - saves dishes and eliminates the problem of it hardening up too fast. Just sprinkle the sugar all over the bottom of your baking pan and place pan on stovetop over the lowest heat setting. As pan heats, sugar will melt and using hot pads you can tilt pan until it is all melted and a nice brown. Remove pan and set aside to cool as you mix other ingredients. I wouldn't use a glass dish for this because if your dish is still too hot, when you add the cold or cool ingredients, your dish may crack. I always use an 8 or 9 inch steel or aluminum cake pan and set it in a 10 inch cake pan for the water bath. One more thing...mine wasn't done in 50 minutes, so I loosely placed a piece of tinfoil over the pans, slightly tented and cooked an additional 20 minutes until my knife came out clean after inserting in the middle. If you like flan, you will like this recipe. Very yummy!!

It was very sweet and smooth. I just used the typical electric mixer in the bowl. It worked fine. I thought the caramelized sugar would spread a little by tilting the dish after pouring it, but it did not at all. So, you really swill slowly to cover the entire plate evenly. It made the surface to be a little bumpy because I had it so unevenly. I baked in 13 inches tart dish, and it fitted perfectly, but I think I would try baking it in something a little deeper next time. Excellent recipe. ************* I've tried less sweet version by adding one more egg, 1/2 each cup of Heavy Crean and Milk. I liked this better. And, this still fit to my same 13 inch tart dish...

I always wanna bake a flan but never had a good recipe, this one is easy and th flan was excelent..thanks

This flan had great texture. Came out beautiful. Taste was smooth and not too sweet! Way better than any I have had out.

The flavors of this recipe were great, but mine didn't quite set right. It turned out a little bit runny, but still tasted wonderful. I will try this recipe again and hopefully it won't be as runny next time.

This was a HIT! However, I had challenges with this recipe as with another in getting it to firm after baking. I am beginning to think it may be my oven. Anyhow, I made this for 26 adults last night and it was a HIT! I will defintely make this again.

This is a great and easy recipe. It does taste delicious. I will put my version recipe for flan as soon as possible.

I think it's little bit too sweet, thick, and weird taste, not like what i was imagine. i don't know maybe i made some mistake. maybe i should stir the egg first and than put the other ingredients. I bake for 50-60 minutes like what the recipe said and the top getting brown

This recipe sounded too easy to be true, but it came out perfect. Instead of one large flan, I baked mine in individual soup ramikins in a water bath and covered them while cooking and they were the creamiest flan I have ever tated and my guests agreed!

this flan turns out really creamy. i prefer my flan that way. i don't care for the other recipes that call for cream cheese.