Reviewed: Jan. 21, 2009

We've made this recipe about half a dozen times now-- following the recipe just as written-- and really enjoy it! I do pop the pan in the oven for a minute before pouring the caramel in, just to warm it a little and buy myself some extra time to get the caramel evenly spread before it hardens.

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

Reviewer:

MRS. NELSON

Home Town: Carthage, New York, USA

Living In: Vicenza, Veneto , Italy

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

Reviewed: Jan. 9, 2009

This is an awesome recipe that's just too easy. I introduced to my family as a flan flavored cheesecake; if you want a flan recipe, this is not it

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

Reviewer:

Mariam

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

Reviewed: Dec. 28, 2008

For my first time to attempt flan, this was wonderfully easy! However, the texture is more like cheesecake (according to my husband, resident flan afficianado). Also, I think placing my dishtowels in the baking pan turned them yellow. Kinda sad about that -- I liked them (Baker beware!). Probably something a more accomplished cook would avoid. For ease and taste though, I'd definitely make this again!

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

Reviewer:

VivianGal

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

Reviewed: Dec. 27, 2008

Recipe sounds intimidating at first, but it's really easy and soooo delicious!

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

Reviewer:

DundeeMom

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

Reviewed: Dec. 21, 2008

We grew up eating "leche flan" growing up in the Philippines. Since it was expensive to make, calling for a lot of eggs, it was usually made only for parties and special events. I like flan that is dense and has a deep flavor. At first when I read this recipe called for cream cheese, I thought, no way, it'll be too dense and would completely change the flavor of flan, but I made it, and oh man, this is even better than my childhood memories of leche flan. Don't change a thing, please. And it is better if left to set overnight. I made this once for my husband's potluck at work, and they couldn't believe it was home made. Thanks for the recipe. It is fantastic. I will be making 2 for the holidays.

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

Reviewer:

Maria Hutchinson

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

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

Reviewed: Dec. 15, 2008

My friends and family called this "FLANTASTIC"! We all loved the creamy texture - but beware - this is very rich! Thanks for the recipe.

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

Reviewer:

Becky A

Cooking Level: Expert

Home Town: Torrance, California, USA

Living In: Lakewood, California, USA

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

Reviewed: Dec. 12, 2008

ABSOLUTELY DELICIOUS, I'M NOT A FLAN FAN BUT THIS IS GREAT, I LIKE TO SERVE WITH COFFEE ICE CREAM

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

Reviewer:

Bridget

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Winter Haven, Florida, USA

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

Reviewed: Dec. 7, 2008

Very good recipe. Make sure you warm pie plate before pouring the sugar in our it will harden almost instantly. Happy Cooking

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

Reviewer:

SkyChef67

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

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

Reviewed: Nov. 29, 2008

Although the trick to a good flan is the pan. If you come across something called a Caulero or small cauldrin it does the trick!! You can melt down the sugar in the pan and then put the mixture for the flan directly into the pan. Then put it in another pan with water almost like a double broiler. IT's MUCH cleaner and comes out perfect! Plus if you do 4 eggs with 4oz cream cheese with the cans of milk it's a much better balance. Try it you'll see!!

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

Reviewer:

EBONET

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Greensboro, North Carolina, USA

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

Reviewed: Nov. 26, 2008

This was the best flan that I ever made.

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

Reviewer:

QSOLAMO

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

Reviewed: Nov. 26, 2008

I ALWAYS use this recipe, and everyone ALWAYS requests this for dessert! I never have problems with the caramel coating. I use those throw away aluminum pie pans. . . perhaps that is the secret lol. And as far as flipping it over before serving? I do not even bother I serve it as is right from the pie pan.

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

Reviewer:

MeaghanLeanora

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

Reviewed: Nov. 17, 2008

This was really good. We did two small alterations for our taste/convenience. One, when we doubled the recipe, we did not use double the condensed milk. we used one can condensed milk and one can whole milk (otherwise too sweet for us.) Two, we omitted the sugar/caramel step, and instead poured a layer of prepared caramel over the top of the dish when done/cooled a bit. This was easier for us and w/out risk of error.

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

Reviewer:

Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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

Reviewed: Nov. 15, 2008

This is not a Spanish flan (which is "eggy"), but an excellent Costa Rican flan (which is more like caramel cheesecake)! Some tricks to make this easier... (1) Let all ingredients come to room temperature before beginning. (2) Place baking dish in a larger dish that has one inch of warm water in it. This will warm up your baking dish for pouring in the caramel, and then you can just leave the baking dish in the water bath instead of using the towel. (3) Add just a little water to the sugar, it will take longer to carmelize, but it's much harder to burn! Also, you'll have a little more time to spread it in the baking dish before it hardens. (4) To minimize spillage...mix the flan ingredients in a blender, pull out the oven rack, place baking dish in water bath on rack, pour flan into baking dish, and slide rack back into oven.

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

Reviewer:

Chocolate Moose

Cooking Level: Intermediate

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

Reviewed: Nov. 15, 2008

Very creamy and delish! Tip: mix the eggs, cheese, milks, and vanilla in a blender -- that's much faster. Buen provecho!

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

Reviewer:

Araceli8

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

Reviewed: Nov. 13, 2008

AWESOME!!! Made it as an extra desert a party and everyone who got a piece RAVED about it! I will definitely make again!

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

Reviewer:

Prisang33

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milwaukee, Wisconsin, USA

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

Reviewed: Oct. 26, 2008

Even though I forgot about this and let it overbake for about 20 minutes - it was still good!!!

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

Reviewer:

SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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

Reviewed: Oct. 25, 2008

OUTSTANDING! The BEST I have ever made, easy quick and well worth it. People at the party who did not enjoy flan, Loved this one. The texture is the key, it was not to eggie.

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

Reviewer:

Nicci's Secrets

Cooking Level: Expert

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

Reviewed: Oct. 18, 2008

YUM! My husband finds most desserts too sweet but he loved this, and so did I. I used 6 6 ounce ceramic cups to bake it in and it fit perfectly. I overcooked the sugar, and it stuck in big clumps to the bottom of the cups, even though I heated them first. No big deal-it formed a nice syrup anyway, but that did make some craters in the surface of the flan. I'll have to read up on other reviews for suggestions about caramelizing the sugar. This will be great to make for company, especially after a light meal, because it has some substance to it.

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

Reviewer:

Sylvia B

Cooking Level: Expert

Home Town: Red Creek, New York, USA

Living In: Ithaca, New York, USA

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

Reviewed: Oct. 14, 2008

This is a wonderful recipe! I made a low fat version by substituting lite cream cheese, non-fat condensed milk, and low-fat evaporated milk. It still had lots of flavor and smooth texture.

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

Reviewer:

senjimom

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

Reviewed: Oct. 1, 2008

I made this flan for my husband's birthday and it was a big success!! Thank you!

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

Reviewer:

Elva

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

Creamy Caramel Flan

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!