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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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'.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

luvrecipes

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lyn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2009

This was more like a cheesecake than flan in my opinion. I liked to make the sugary coating though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ChickenWing

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2009

My son requested a flan, and since he also loves cheesecake I chose this over the more traditional flan. I didn't actually get to eat any of this! It was GONE! Everyone (and there were many) said it was delicious and wanted my recipe! The sugar did take too long, so I turned up the heat a little. Just remember to remove it from the heat as soon as it is golden. I warmed the glass dish in the oven as was recommended by other reviewers. It was beautiful! I didn't get a chance to take pictures. It was cut then consumed. Excellent recipe and will remain in my recipe box. Thank you to Jo Poynor for this easy, perfect recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ltkdvmom

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2009

Very good flan. It helps to be patient when doing the sugar. You shouldnt go over medium heat and dont stir the sugar constantly. If you wanna mix up the texture, replace the evaporated milk with whole milk......

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mandy

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2009

Delicious!.. I followed the recipe exactly and found this wonderful in texture and taste! The cream cheese gives it almost a cheesecake taste while you can still taste the eggs but like traditional flan which is more eggy tasting imo! Also note that the sugar will clump up and get crumply before it begins to melt but it should be liquid in about 3-6 min. depending on how hot your burner and pan get. Once it's liquid and caramel in color it's ready so cooking it longer will make it too hard; pour into pan quickly because it hardens really fast being carful not to drip any on yourself like I did (ouch)... I was able to get it spread around the bottom of the pan but there wasn't enough sauce or time to get it up the sides before it hardened. The sauce will harden but will turn back liquid when the flan is ready! I'm going to make this when my Latino side of the family comes over; I think they'll be impressed! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

Very good flan. I only used 5 eggs and added about 2/3C cocunut milk I had leftover in the frige from somehting else. Used what I had and it came out very tasty. This is a dense and creamy flan so be prapared for that!!!!! Thanks for the recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

A. Menant

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Paris, Île-De-France, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2009

There has GOT to be a better way to make the caramel topping. It took FOREVER, at over an hour and a half, I finally turned the heat up to medium. It finally got liquidy brown, at last. I went to pour it into my warmed 10 in pan, and it covered about 1/4 of the pan and immediately hardened. I was unable to spread it or do anything with it. I will try the rest of the recipe again, but I will definitely find a different method for the caramel topping. What a waste!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bacchante

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Amazing. Perfect mix of custard and cheesecake. MMMM. I used brown sugar and the only way I could get a syrup was to add the tiniest bit of water. Next time I'll use amaretto!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

michelleb103

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 16, 2009

my husband loved this recipe because it reminded him of the type of flan he ate in Mexico.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie Estrada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 30, 2009

Excellent! So easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Viajar 10

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 24, 2009

I actually thought this was a little better than cheesecake because it's lighter and less sweet. Only half of the sugar came out for mine-the other half stuck. I cooked mine in 7 6-ounce ramekins, which made for nice individual portions. I threw everything in the blender-probably the best choice. Thanks for a nice alternative to cheesecake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 21, 2009

Not a traditional flan, the texture is definitely not an eggy custard. But it is a delicious treat for sure! My husband, always on the quest for the perfect flan, loved it even though it wasn't traditional. I did heat my pan in the oven while it was preheating to ensure the melted sugar spread evenly. I made the recipe as written and everything came out perfectly! I used a 10 inch round cake pan and it worked great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BLUCHIP

Cooking Level: Expert

Living In: Navarre, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2009

i have never made flan before, but always wanted too. it was wow!!! i was a little concerned when cooking the sugar, but a tip from another review helped.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

janette

Cooking Level: Expert

Living In: Snowflake, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2009

WOW!! I am so pleased with myself and my hubby is too! I carefully read all the other great reviews, tips and suggestions. It was my first time making a flan. Without all the other advice (read: the sugar) I probably would have been frustrated and mad. Thanks everyone. It takes a village to nail a recipe. I luv this website. Ready for my second piece now.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Courtney Williams

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2009

This was my first flan from scratch so I was really hopeful. The taste was great but the texture just seemed wrong to me. I did like it but will continue to look for a more velvetty/smoother texture.

Was this review helpful? [ YES ]
0 users found this review helpful