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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RitaRita

Cooking Level: Expert

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Reviewed: Jun. 6, 2007

I made a bunch of these and brought to Mexico with me to try at a fiesta of 200 people, got RAVE reviews! It's not altogether authentic, but most of the women who tried it asked me for the recipe. One thing I changed: skipped the sugar for the caramel---I use Cajeta Quemada, basically a dulce de leche/caramel that you can buy premade in most grocery stores and is what my in-laws often use for regular flan. My husband can't get enough of this!

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Theresa

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Reviewed: May 21, 2007

This is a great recipe, been a guatemalan, I know flan, and there is several different tipes of flan. My favorite one is Flan de Queso (cheese flan, this one), because of texture and because it is sooo creamy. The "real one" or the one many reviewers are seeking is not made with cheese. This recipe has nothing wrong, the "problem" is that this is a variation, there are also fruit flans, even a chocolate flan. So this one is ment to taste cheesy. If what you are looking for is the "real flan" (the basic recipe) don´t try this one, look for a recipe that does not call for cheese, fruit or chocolate. I strongly suggest to try this one, my favorite, though.

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Lucia de Wagner

Cooking Level: Expert

Living In: Guatemala City, Guatemala, Guatemala

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Reviewed: May 15, 2007

Thank you! Thank you! I have been looking for a great flan recipe and this is it! Delicious!

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KYGrammyto2

Cooking Level: Expert

Home Town: Logan, West Virginia, USA

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Reviewed: May 7, 2007

This should be called flan cheesecake. I made it for my family the other day and no one liked it. They wanted flan and this was not flan. It was just a weird cheesecake.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: May 6, 2007

Up until last week, I had never eaten or made a flan. I did a lot of reading on this site, other sites and took out several Mexican cooking books from the library. I was invited to a Cinco de Mayo party and was asked to bring dessert. I wanted to bring something authentic. After reading the reviews of this recipe I chose to make a trial flan from one of the books last week. It was wonderful!!! Everyone enjoyed it. So, I made another one for the party yesterday and there was not a bite left. Everyone enjoyed it so much. Since this recipe had such rave reviews I also made this recipe for dinner today. It was a disappointment after the "real" flan. I now understand why so many people said it was not a flan. It is an okay dessert, but it is not a flan and it is not a cheesecake. I have great cheesecake recipes from this site and a great flan recipe. I will not be making this again. It was just okay.

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MARY DOMAZ

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Reviewed: May 5, 2007

This is the first time I made flan and I think this was great. I was so nervous about the whole towel/water thing, but it turned out ok. The presentation is nice and it tastes good too. The only thing is I'm not sure if it was a little too sweet, but then again I tried it warm becasue I just couldn't wait. Maybe when it cools it will be a little less sweet.

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Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: May 5, 2007

I made the original recipe and loved it, but wanted something still creamy but not as thick. The 2nd time around, I made the recipe using 1 1/2 cups of sugar, 2 oz cream cheese, 4 egg yolks, 8 egg whites, 1 tsp vanilla extract, and the normal evap milk and sweetened cond milk. I used by blender both times and it made a smooth flan. My version turned out just as good as the original but not as thick, its the best flan I've ever tasted. Suggestion, try sprinkling a little bit of sweetened shredded coconut on top of the flan prior to baking - It's delish. Let the flan refridgerate overnight. All my friends and family love this dish!

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nomi

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Reviewed: May 3, 2007

This recipe is great.

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Annette

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Reviewed: Apr. 30, 2007

Great recipe - very dense but delicious! When you coat the bottom and sides of the baking dish, make sure that you tilt the dish (to spread the sugar out) quick enough as the sugar solidifies very fast. I used about one cup of white sugar instead of 3/4 cup to yield more caramel glaze and thus a sweeter flavor in the end. Also be careful when you invert the pan after chilling for 8 hours as it plops right out along with lots of liquified glaze!

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uscberta

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 29, 2007

I really didnt care for this. My boyfriend didnt like it either. We threw the rest of it away. Im sure if you like flan that you will love this. It was something different to try but I guess we just arent Flan lovers :|

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: Apr. 26, 2007

This recipe was very easy to make, and absolutely marvelous. The cream cheese makes it a bit denser than normal flan, a cross between cheese cake and flan. I made it for my Supper Club and everyone loved it. They even took home leftovers.

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Just a Jones

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Reviewed: Apr. 23, 2007

Delicious!!! Some of my friends who dont like sweet love the flan... I was always looking for a creamy flan, but I couldnt find anything that I like... until i found this recipe... A+

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ptytiger

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Reviewed: Apr. 17, 2007

mmMMmmm!!!! So delicious! Everyone loved it! I had a problem with the carmelized sugar hardening and sticking to the utensils and pot, but I let it soak in hot water and that loosened things up. When the flan was finished (after refrigeration) and I placed it on a serving place, there was a lot of hardened carmelized sugar in the bottom of the baking dish. ?

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Ericka <3

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Reviewed: Apr. 10, 2007

I have tried many different flan recipes, because my husband loves flan. This is the first time I have enjoyed it. This recipe gives much needed flavor.

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chacha

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Reviewed: Mar. 16, 2007

This is my grandmother's recipe. I love it!. Have been making it for years. TIP:I just put all the ingredients in the blender and it makes a very smooth and creamy flan. Great time saver!

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SandraJZ

Cooking Level: Intermediate

Home Town: Rio Piedras, San Juan, Puerto Rico

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Reviewed: Mar. 10, 2007

Delicious! This is the best flan I ever tasted! My family can't get enough of it. The only thing I changed was the caramel. I use 1 cup of sugar and 4 tbsp. water.

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A.L. Aruba

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Reviewed: Mar. 7, 2007

This is an awesome recipe! I have had nothing but great replies from those who have eaten it. I love it myself!

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SUSANKEEL

Living In: Auburn, Alabama, USA

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Creamy Caramel Flan

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