Reviewed: Nov. 12, 2009

I loved this flan!!! I was disappointed that only my daughter loved this, but boys are quirky anyways when it comes to sweets, so I tried to not care too much. I followed the recipe to a T, did not make any changes and the result was total yummy creamy caramel flan perfection. If you like flan, you will love this!

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Gaby

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Nov. 11, 2009

Exactly what I expected. I was a little nervous about flipping it over after reading some of the reviews but mine came out perfect. I just followed the directions as they are. It's like a Leche Flan but thicker but not as thick as cheesecake. I'm not a big cheesecake fan so I was a bit nervous it would be too heavy but it's not. It's just right. I will definitely make this again.

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hermelanieways

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Reviewed: Nov. 8, 2009

Im 15 and I made it myself, and it turned out perfectly. The only thing is I needed more melted sugar, just like and extra 1/2 cup.

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ckolaz

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Reviewed: Nov. 5, 2009

This flan was the BEST! You can't taste the cream cheese very much at all, which was something that I was worried about. It just adds a dense, creamy texture and cuts the "egginess" that flans sometimes have. This will now be my flan recipe! Yum!

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Emily J.

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Oct. 29, 2009

Only reason I gave this 4 stars is because I didn't like it but I think that is my taste buds not liking flan. My family loved it!

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Rachel

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Being a hardcore flan lover, I liked the idea of a creamier flan so I tried this but with only HALF a package of cream cheese. It turned out awesome and I love it. I halfed the cream cheese because I wanted this to be a creamier FLAN and not a CHEESECAKE with flan flavoring. Also, as a side note, the caramel does not have to be distributed evenly at the bottom. Remember it gets baked for an hour so it will melt again and redistibute anyway. Also, you can use any type of milk (whole, non-fat, 1/2 and 1/2, evaporated...). It always turns out great but if you do decide to skip the sweetened condensed milk like I do then remember to add sugar to taste.

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yasmeen73

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Reviewed: Oct. 18, 2009

Absolutely wonderful!!! I took this to a family potluck today, and it was a big hit. If you want to melt your sugar perfectly, absolutely do not stir it, that makes it carmelize -- shake it and swirl it in your pan, and it will melt like a dream. Thanks for an awesome recipe.

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kbsteen

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Freedom, Kentucky, USA

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Reviewed: Oct. 14, 2009

I probably wont make this again. It was NOTHING NOTHING like flan. It was pretty much just a flan flavored cheesecake. It tasted fine, but not at all what I was looking for. If your wanting actual flan than look elsewhere. The title is all wrong....again, it is cheesecake NOT flan.

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tigershoes

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 2, 2009

Best flan and the most simple recipe!

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Hot Mama

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Reviewed: Sep. 27, 2009

This is my very first flan, and honestly I was not confident I was going to be able to pull it off. It seems like many people had problems with the sugar syrup. I was very patient, and took my time stirring and like Carolynweb said, it feels like its never going to happen, and all of the sudden there's your syrup. I also took Nicole's advice and put the baking dish in the oven. As she said, the hot dish made it so easy to coat the dish completely before the sugar gets hard. This morning I ran a knife around the edges, flipped and it came out perfect!!!! The taste and consistency is great!!! This is a great recipe.. definitely a keeper. The only change I made was I added more vanilla than what the recipe called for.

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Casey R

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Reviewed: Sep. 23, 2009

The name of the recipe is misleading. While the result of this recipe is tasty, it is much more of cheesecake than it is flan.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Sep. 17, 2009

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!

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clettaw

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Dorchester, Massachusetts, USA

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Reviewed: Sep. 9, 2009

WOW! This was received by family and guests with great gusto. They loved the texture and taste. I found it easy to make; just be prepared when your sugar has turned to liquidy golden brown. The flan comes out very easily and makes a beautiful presentation with the caramel flowing around it. Wonderful dessert!

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tmce

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Reviewed: Sep. 8, 2009

Exquisite! Looks sooo fancy once plated. I was getting nervous with the sugar, but hung in there and soon, those "chunks" of sugar turned into a beautiful caramelized liquid. I was prepared to work fast once it was ready to be poured into the pan, but as others noted, my anxiety was all for naught as it works out in the end. But,there definitely should be a note in the recipe that speaks to warming the pan/dish before pouring the sugar in. My anxiety was soon alleviated when I inverted the flan and it all came out beautifully! I don't care that it's not the "real" thing; this is one beautiful dessert! Thank you for allowing me to try and for sharing this beauty!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Sep. 5, 2009

I made this and was surprised how easy it was. I was afraid to melt the sugar..but surprisingly..if you 'swirl' the sugar (not stir) it melts evenly and nicely. I left my pan to warm in the oven until ready to add the melted sugar..simple..it hardened but it 'softened' once in the oven baking with the 'custard'. I used my 'outboard mini motor' so that I would not have too much cleanup -worked like a charm! Excellent and easy recipe -has people thinking you spent more time in the kitchen than you actually did! Used the exact recipe - no 'tweaking'.

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luvrecipes

Cooking Level: Expert

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Reviewed: Sep. 2, 2009

This is different than what I expected. It's dense and heavy like a cheesecake and cream burlee. I was expecting some more like a pudding. But the taste is not bad at all. I agree with some reviewers that the caramel is the most difficult thing to do in this recipe. You just need to coat the dish fast. It literally solidified within 8 sec.

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Aug. 7, 2009

Amazing! A little denser than the flan I've had, but that may have been because I let it mix too long. As the other reviewers said, don't worry if your carmel sauce is kind of chunky in the pan- it'll smooth out when it's in the oven.

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Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 7, 2009

Well I followed the recipe and was very impressed. A really incredible cheese cake like form of flan. Anyone who loves flan will enjoy this recipe. We loved it.

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Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

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Reviewed: Aug. 6, 2009

Best flan ever! I ended up making my own caramel, with just melting butter and brown sugar till smooth then adding a little bit of baking soda! I also heated up the dish before putting the caramel in it! Great recipe I plan to make it alot!

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