Reviewed: May 12, 2008

this is a good recipe if you are wanting something similar to cheesecake, but it is not a traditional flan or "bolo de pudin" in portuguese. The cream cheese is what changed the consistancy, follow this recipe without it and it will be a true flan!

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

Reviewer:

Deelish

Cooking Level: Expert

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

Reviewed: May 12, 2008

I've made this before and it's delicious. There used to be a bakery in Hialeah that made this and it was called Cheesecake Flan. It was very popular. I was so glad when I found the recipe, it's so easy.

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

Reviewer:

Mimi

Cooking Level: Intermediate

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

Reviewed: May 8, 2008

I LOVE THE FLAN AND I DO LOVE THE MEXICAN FOOD

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

Reviewer:

SHERRIE LOU

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

Reviewed: May 5, 2008

This was the first time I had ever made flan - and it came out perfect! I'm glad I read a bunch of it's reviews first though, because I would have made a few mistakes otherwise...(Such as making sure that the pan was heated before pouring the melted sugar in). I'll definitely be using this recipe again!

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

Reviewer:

Shasta

Cooking Level: Intermediate

Living In: Ellsworth, Maine, USA

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

Reviewed: May 4, 2008

This is an incredibly easy recipe to make and it turned out a hit my friend's BBQ party.I didn't bother with the towel trick and it cooked to perfection although the top cracked a little bit.This is most probably because the recipe didn't specify to cover the dish with aluminum foil like other flan recipe.So,will try to cover it next time.Great recipe ta!

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

Reviewer:

Suriani

Cooking Level: Intermediate

Living In: Southampton, Hampshire, England, U.K.

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

Reviewed: May 2, 2008

This is indeed very nice. Try adding 1/2 cup of whisky, my boys love this when I add the whisky to it. To be able to get all the caramelised sugar out before you invert it, dip the bottom in hot watter for a few seconds. The caramelised sugar gets all soft and you can invert it without any problem.

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

Reviewer:

Shelly

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

Reviewed: Apr. 27, 2008

I got a recipe similar to this from some Puerto Rican friends but misplaced it. After finding this, everyone always asks for this anytime dessert is involved. AWESOME dish and easy to make as long as you get the center settling correct.

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

Reviewer:

AgentOrange

Cooking Level: Intermediate

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

Reviewed: Apr. 17, 2008

Wonderful idea about adding cream cheese. My family couldn't even tell that I added it! It turned out delicious. The hardest part is evenly melting the sugar. It took me 2 tries but I did it. A helpfull tip for those having trouble with the sugar would be to put the glass baking dish a in the preheating oven before you pour the sugar into it. Just be carefull though because it may be hot if you let it sit too long. Also, don't worry if there's small lumps in the melted sugar. As long as they're pretty small they shouldn't bother anything.

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

Reviewer:

Annie

Home Town: Cincinnati, Ohio, USA

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

Reviewed: Apr. 6, 2008

Made this for a Sunday afternoon Mexican dinner with friends. Everyone just loved it. It has more of a cheesecake texture than custard.

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

Reviewer:

MOMMYMACHINE

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Madison, Wisconsin, USA

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

Reviewed: Apr. 1, 2008

I havent made this recipe but it is exactly the same as mine, so I bet is the best one on this page!! =D One person said that she poured the caramel in a cold glass baking dish and it hardened immediately, so she had a hard time taking it out and doing it again.. Let me tell you, I have made this recipe for years and sometimes it hardens like u said and theres no problem, since you normally put the flan mixture on top and its going to be cooked in the oven, melting the caramel again, evenly on the bottom. So, if the caramel is not spreaded evenly at the beginning, dont worry, the flan is going to turn out amazing anyway..

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

Reviewer:

gaby

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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

Reviewed: Mar. 27, 2008

Desserts

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

Reviewer:

J Curtis

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

Reviewed: Mar. 27, 2008

This was super easy to make and so good. The only things I changed were using 4 eggs, no towel trick, and I didn't wait 8 hours to flip it over. After cooling it for an hour, I ran a knife around the edge, put a plate/platter on top and flipped it over. I had absolutely no problem with the caramel. I made it in the morning and it was ready for dinner. YUM!

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

Reviewer:

Mommyof2

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

Reviewed: Mar. 26, 2008

I made some changes to this recipe and it's even better. keep the teaspoon of vanilla and the evaporated milk I used 1 cup of white sugar. 6 egg yolks 1 can of half n half (measure from evaporated milk can, still use the evaporated milk) I put the sugar in the baking dish and placed it on medium heat until sugar melted then I made sure to coat the sides of the dish with the caramel. After making this, my family tells me this tastes even better than the flan from the restaurant.

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

Reviewer:

Jose

Cooking Level: Beginning

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

Reviewed: Mar. 26, 2008

Love this recipe! I can't make it often because I could eat the entire flan myself.

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

Reviewer:

Jean LZ

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

Reviewed: Mar. 21, 2008

I used small custard cups for this recipe and made the mistake of cooking the flan too long. However, of the eleven individual flans I managed to cook one appropriately, yum! I recommend if using small custard cups to cook for about 30 to 40 minutes in the water bath.

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

Reviewer:

NurseJanice

Cooking Level: Intermediate

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

Reviewed: Mar. 18, 2008

this flan has too many eggsand too sweet fro my taste-buds,im not a big fan of eggs. My parents loved it though, they said this is the true mexican flan!!

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

Reviewer:

Chatita

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

Reviewed: Mar. 2, 2008

I agree with others that this is more of a hybrid of flan and cheesecake. I changed this recipe as follows: 1)Used 4 egg shaped (4x6) tin-like pans (bought it at my local Asian market) 2)Placed the tin pans directly on the stove and melted 1/4 cup sugar in each tin. Make sure to move around the sugar while its melting. 3)Take tin off the heat when sugar is melted and lightly browned, and cool for 15 minutes. The sugar should harden and you should hear the sugar cracking. 4)I didn't bake it, but plcaed it a large steamer on the stove for 1 hour because that's how my mom makes regular flan. It turned out delicious and everyone liked it, but I still prefer the original.

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

Reviewer:

lidz1528

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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

Reviewed: Feb. 21, 2008

My husband and I devoured this! I don't like flan, but made it for my husband and I actually loved this! It isn't as intimidating as it seems, just make sure you are patient with the sugar and heat it up slowly...

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

Reviewer:

HappyCook

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

Reviewed: Feb. 19, 2008

This recipe is awesome, I get compliments galore on it! Some actually like it way more than what you can get dining out. It is requested for any occasion now in our house.

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

Reviewer:

AMYJUAN

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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

Reviewed: Feb. 11, 2008

For a cheesecake lover like me, this was HEAVEN! So rich, creamy and DELICIOUS! Definitely not the "eggy" spanish style flan you may be use to.In my opinion this is better! This should be called Cheesecake Flan. 5+ stars for sure!**NOTE: to all who are complaining that it is not a traditional flan, are you not reading the submitters note when described as a cross between flan and cheesecake??.You are making this with cream cheese..DUH!

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