Reviewed: Nov. 21, 2006

This is my favorite recipe, I have done this flan several times now and every time I get lots of compliments. The first time I followed the recipe and even though it came out great, I’ve now modified some things. I use 1 cup of sugar for the caramel, and tried to heat the pan before pouring the caramel since it hardens very quickly. Because this flan is very good, I tried to cut on the calories to not feel so guilty eating more than one serving. As other members have done it too, last time I only used ½ of the cream cheese (low fat), used low fat evaporated milk and used only 4 eggs and it still came out great, you can't notice the difference from the original recipe. Also, I noticed that it tastes a lot better the next day, so I try to prepare it a day in advance.

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Mari R

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Reviewed: Nov. 19, 2006

I never liked flan before, but I made it for my in-laws when they came to visit. My mother in law always brings flan to family parties, and she immediately asked for the recipe and declared this would replace the flan recipe she's been making for 30+ years! The consistency is great, and the cream cheese adds richness without being as heavy as a cheesecake. This will be on our holiday tables for years to come!

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traveljunkie

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Reviewed: Nov. 13, 2006

This was sooooo good!! It is the easiest dessert that I have ever made next to the pre made cookie dough I can purchase from my daughter's school. I am very glad that I read the reviews or I would have definately thrown out the sugar; just be patient it does melt and don't add water or use more than what is called for you will have plenty!! My friends thought I was kidding when I told them I made it myself; next time I am going to try to add a little shot of flavoring like amaretto for a kick. Thanks for making me look like a pro!

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Sarah A.

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Reviewed: Nov. 7, 2006

This flan tastes delicious!! It has an incredible creamy flavor, and is perfect for dessert in any ocassion. My husband loves flan, and this recipe is the best i know.

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sheigzz

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Reviewed: Oct. 31, 2006

Ultra creamy dessert!! MY husband took to his workplace and everyone raved about it.

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ROSEBUDS007

Cooking Level: Professional

Home Town: Carolina, Carolina, Puerto Rico

Living In: Canóvanas, Canovanas, Puerto Rico

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Reviewed: Oct. 21, 2006

My guests always think I'm a genius when I serve this flan! This recipe is a favorite!

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Rocky

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Reviewed: Oct. 1, 2006

This is amazing. It has a fantastic flavor (a total blend of cheesecake and flan) and it was one of the quickest, easiest desserts I have ever made. Also, cheap ingredients. Doesn't get much better than that! My dad couldn't stop raving.

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MOLLYES

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 27, 2006

WOW! This was marvelous! I like a little armaretto in mine, I may try that next time. This is very rich, I recommend eating in small doses (even though you will want a bigger serving after the first bite).

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MORO

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Reviewed: Sep. 20, 2006

After reading all the great reviews this recipe had, i thought i give it a try and i gotta say im glad i did. At first i was a bit skeptical of the outcome because i didnt have sweet condensed milk so i had to make a substitute instead and everything turned out great. The flavor is awesome and the texture is just perfect...I will definetly be making this again and again. Thanks!

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mcs1347

Cooking Level: Beginning

Living In: Miami, Florida, USA

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Reviewed: Sep. 12, 2006

Absolutely creamy and sweet after chilled! I loved it!!

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Sallie

Cooking Level: Intermediate

Home Town: Cerro Gordo, Anasco, Puerto Rico

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Reviewed: Sep. 4, 2006

Jo Jo Jo ...what can I say? You made me look loke a gourmet cook when I showed up at a cocktail party with your delectable flan dish. What a presenation. Made it just like you said and it turned out just perfect! Thanks so much.

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Jean

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Reviewed: Aug. 12, 2006

OH MAN! Can I add ten stars!? My hubby was away when I bake this Flan....It was so delicious , I ate the whole thing!! Now I have to wear loose fitting clothes and exercise so he wont notice !! Good recipe !!!! Invite others over. They will ask you for the recipe!

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kelliegirl21

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Reviewed: Aug. 10, 2006

It is a lot faster and easier if you just put all the ingredients in a blender and blend till smooth. Make a little extra caramel, and pour into the pan that has been warmed for easier spreading. Delicious. Thank you for sharing.

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Ilovemy4kids

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jul. 31, 2006

If you love flan this is the recipe for you

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veronica23

Cooking Level: Expert

Home Town: Foley, Minnesota, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Jul. 23, 2006

This was so incredibly easy to do and looked so pretty. I like to make my caramel in a skillet. The increased surface exposure helps caramelize the sugar more quickly and more evenly. It does clump up before it melts just keep on stirring. When it gets that nice amber color pour the caramel in the pan and shift the pan side to side to cover the whole bottom with the caramel. Your pan might get really hot while doing this so I always use a pot holder to grab it. It will get hard, you might even hear it crack when you pour the flan on it. At the end I always end up with some hardened caramel stuck to the pan after flipping it in a serving dish but most of the caramel will end up nicely and on the flan (See my pictures). This flan is very creamy as stated on the recipe title so it doesn't even make sense for people to post a review stating they didn't like the flan cause it was too creamy, or not the original...etc. If you still want to try it out but think it might be too creamy for you, cut the amount of cream cheese in half like a few people have done, it will still come out and it will be delicious as well.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jul. 18, 2006

Eh, this was ok. Not what I was looking for. My fiance is French and his family makes flan to die for, so I should have known with the ingredients, but thought I'd try it anyway. I had a problem with the sugar, someone should tell you the sugar is supposed to get clumpy before it gets liquidy. Threw the first batch out because I thought something was wrong. Then the second batch did the same thing. My caramel also turned very hard and cracked when I put it in the pan. After chilling some of it became a liquid, but there was a good amount left hard and stuck to the pan leaving me with not enough caramel. Maybe I cooked it to long or not long enough. There is a real science to melting sugar and making any kind of candy. I also thoight there was way too much vanilla and could use a little lemon zest to cut the sweetness. I'll keep looking for a more authenic recipe for flan, one with a very smooth texture.

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BERDISA

Cooking Level: Expert

Home Town: Plantation, Florida, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 5, 2006

This recipe was so delicious! I would suggest not to add water to the sugar. Just be patient! It takes about 30 min or longer. Use a good heavy saucepan, stainless steel. Don't stir the sugar too much or it will clump and take longer to melt. Once melted don't get discouraged if it cools to fast to spead over the entire bottom of the baking dish. When it gets cooked it will liquify and spread. I baked this for 1 hr and came out perfect.

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JLKRAEMER

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Reviewed: Jun. 29, 2006

This turned out fantastic. I added about 1/4 cup water to the sugar to help carmalize, which took about 10-15 minutes. Do not stir the sugar, instead swirling the pan using the handle. Make sure the sugar has clarified (occasionally remove pan from burner) before allowing sugar mixture to boil(stop when deep amber color is reached). After allowing 24 hours to set, it came out perfectly to rave reviews.

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GAUSSSHAWN

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Saint Cloud, Minnesota, USA

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Reviewed: Jun. 27, 2006

Loved this recipe! I made three for a big party and it was great. Some tips I used were to let the eggs and cream cheese come to room temp before mixing, be sure to beat well after each egg is added for the lightest texture and don't overcook sugar in the first step. If you do make more than one at a time like I did, do not try to do the carmelized sugar in one large batch, it will not work well, I had brittle sugar by the time it had all melted, then I redid it in individual batches. But I used the brittle for decoration.

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special_k_in_fla

Cooking Level: Professional

Home Town: Alexandria, Virginia, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jun. 21, 2006

The flan was great!! It was simple and felt light although cream cheese was added. Note: I had baked enough for 20 people. I served it after chilling it for 10hrs in the refrigerator. It was just ok and I was not so sure if I would want to try this recipe again. However, I had left overs and when I tasted it again after allowing the flan to be in the refrigerator for 24 hours when the flavors had settled in, it was absolutely delicious. My family then loved it. Thanks for sharing it.

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rainonme

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Creamy Caramel Flan

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