Reviewed: Feb. 1, 2008

Wonderfully, rich and creamy!! I don't care for the "eggy" aftertaste that most flans have, this one couldn't even taste the egg. I used 4 eggs not 5 and it still held together, kept rest of recipe the same. Made one for my family and one for bridal shower and everyone just loved it. Thanks for sharing this recipe.

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tastebuddy

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 12, 2008

Wonderful recipe..I've been asked to make this over and over again.

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Samantha

Cooking Level: Beginning

Living In: La Puente, California, USA

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Reviewed: Jan. 2, 2008

I would rate this 3.5 stars. I followed the advise of other reviewers and did not use the caramel directions. Instead, I had a copy of Dec07 Gourmet which featured a Coconut Flan and used their instructions (1 cup white sugar and 1/4 cup water). I followed the rest of recipe for the flan except substitued the vanilla extract with 3 Tbs of spiced rum. The flan was very rich and dense, similar to a light cheese cake. I'm not sure if I would make again but everyone enjoyed it.

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ying

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: San Francisco, California, USA

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Reviewed: Dec. 30, 2007

Strange... my flan-lovers didn't care for this as much as a traditional flan, while the flan-phobic DH raved about this being one of my best desserts ever. I found the texture to be a bit too firm for my taste, not really creamy at all. I couldn't detect the cheese flavor (it was a bit too sweet for me to discern the cheese) but my kids did and liked it. I melted the sugar, w/o stirring, in a Calfalon fajita pan and it took FOREVER and it ended up with that slightly burned taste. I also had the pan warm and had no trouble speading the caramel in the pan. I needed a round cake pan and two custard cups to hold all the flan and set them on a wire rack in the water bath.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Dec. 25, 2007

Like many others i had problems with the carmel. I tried the heating up of the dish and this helped it not stick while i spread it. When i flpped it half of the carmel stayed but the flan was amazing.

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VRDennis

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Reviewed: Dec. 24, 2007

This is a recipe I have been making for years at Thanksgiving and Christmas. The entire family LOVES it!!! I'm glad to find it here on Allrecipes. However, I only use 4 large eggs, omit the towel and just pour hot water in the roasting pan. It's still yummy!

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YANAD96

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Reviewed: Dec. 23, 2007

This is very good, I'm sure you will love this Creamy Caramel Flan. My Mom and my Whole family loved it.

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Mimi'

Cooking Level: Beginning

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Reviewed: Dec. 17, 2007

A wonderful flan! It is the perfect mate for a cup of coffee or hot cocoa. I increased the sugar to one cup and used my favorite vanilla "Watkins" double strength. I also followed another’s advice to heat the pan first. Eight ounces is just the right amount of cream cheese, it enhances the texture but not at all like cheese cake. I would not recommend lessening the amount of cream cheese and increasing the amount of eggs, it's perfect as is. I did not use the towel trick but instead rested my baking pan on tooth picks to raise it off the floor of the water bath pan. This will be the center piece desert for my Christmas dinner.

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aliceandtrixie

Cooking Level: Expert

Living In: Fredonia, New York, USA

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Reviewed: Oct. 26, 2007

Regarding the caramel, to me that is not enough sugar and it needs some water. In my recipe i use 1 cup of sugar and a little bit less than 1/4 cup of water. Stir with a wooden spoon until it's caramel consistency, can start with medium high heat but then keep it at medium.

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gLoW

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Reviewed: Oct. 23, 2007

Awesome!!! Flantastic is what one of my friends called it. Another doesn't like Flan, but liked this because of the cream cheese texture. SOOOO YUMMY!!!

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melissahunter

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Reviewed: Oct. 14, 2007

What a wonderful caramel flan!!! I had family over for lunch yesterday and I served them the flan for desert. In fact I was looking for a flan bresilienne recipe. So I made this flan, topped it with heavy cream and ground bresilienne nuts. Just so delicious!! Thanks for sharing this wonderful recipe! And it does not taste like cheese at all. If you don't know, you wouldn't tell.

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meurtelken

Cooking Level: Expert

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Reviewed: Oct. 1, 2007

After trying 3 flan recipes that call for cream cheese, I've discovered I don't like cream cheese in flan. It makes it too heavy. I recommend using HALF the cream cheese and adding a couple of eggs.

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Misty and the Bunnies

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2007

I just learned from my neighbor that this is called Flan Napolitano and is traditionally made with manchego cheese, but I've seen many recipes using cream cheese so I guess that will do also. I will try this again with that in mind and ask my neighbor to taste test. My first impression was that I didn't like mixing cheesecake and flan tastes, they just don't seem to go together.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 9, 2007

This turned out perfectly - so creamy and light. I got rave reviews from all 10 people that had a slice. I topped each slice with a dollop of whipped cream and a sprinkle of chopped/toasted hazelnuts. I too had the problem that some of the other reviewers experienced with the sugar hardening when it hit the cool baking pan. However, I found that as long as the melted sugar covered the bottom of the pan (not the sides), as it cooked all the caramel bubbled up along the sides and it still turned out perfectly without precoating the pan. The only slight variation I made was adding about 3 times the vanilla. I will definitely make this again!

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Supreme Court

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Reviewed: Sep. 5, 2007

I have been making this recipe for years now and I absolutely LOVE it!!! You have to be patient with this recipe, it does take a lot of work but it really pays off! It tastes the best after you've let it cool overnight!

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Sarah

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Aug. 20, 2007

My brother wanted creamy flan. He was sick of me buying them from the grocery store all the time, so I decided to make this highly rated flan. And he loves it!!! I too was a bit scared with the water and towel bit but everything turned out beautifully. I took the advice of one reviewers (my heartfelt thanks) and kept my pan in the oven til I was ready with the caramel and then poured it in the warm pan. I then put it back in the warm oven and left it there til I had the flan mixture prepped. What a wonderful idea. Oh, I don't know what the other's mean about it being a cheesecake or a different sweet dish and not flan... to me it's flan. Not eggy... no hard... just rich creamy flan! Wonderful! Thank you for the recipe!

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PRECIOUS9491

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Houston, Texas, USA

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Reviewed: Aug. 1, 2007

Wow this was a lot of work! But it was great!

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GELLEBRAY

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Conroe, Texas, USA

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Reviewed: Jun. 26, 2007

This was the best flan I have ever tasted, including from restaurants. The texture was rich and creamy, not too sweet and not too eggy. Everyone who has tasted it is hooked, even the ones who say they don't like flan. This is the best flan EVER!

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D. Gray

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Reviewed: Jun. 16, 2007

It came out perfect! So creamy and just wonderful!

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LaPatitaFea

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Reviewed: Jun. 7, 2007

I meant to rate this in 11/06. I made this once b4 the holidays to see how easy it really was (and gain confidence) it was DEELISH!!! I followed the recipe exactly. Thanksgiving came around and I decided to make it for my co. annual T-giving potluck. I added 1/4 can of pumpkin and 1 tsp of pumpkin spices W-O-W what a HIT!!! I've been invited to a Luau and I'm thinking of adding crushed pineapple (maybe puree) for a Luau type taste! I will update.

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