Reviewed: Feb. 22, 2007

This was very easy to make. It turned out great! Excellent taste, and it looked beautiful too! Tasted very similar to my Mexican mom's flan. I did not need to put a towel in pan. Will definitely make again! Thanks!

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bmomma

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Reviewed: Feb. 21, 2007

I've been making flan for years and I wanted to try something new. I was not too happy with this variation, my flan was dense and a bit gritty. I'll stick to my orginal recipe.

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 20, 2007

I used less cream cheese as well and it turned out great!

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cat

Cooking Level: Beginning

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Reviewed: Feb. 8, 2007

This was a great recipe! Yes, I can say this was not an authentic flan and the name should be changed to reflect that it is more of a cheesecake flan of some sort. I am a real flan lover but my husband isn't and he really liked this as a desert. When I made this Creamy Caramel Flan or should I call it Cheesy Caramel Flan, I used only the egg yolks rather than the whole egg. It came out wonderful and rich. Still a great recipe.

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Lea M.

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Studio City, California, USA

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Reviewed: Jan. 28, 2007

This is an amazing recipe! I made it last night at work when i was bored. I took the advise of past reviews and increased the sugar to 1 1/2 cups. It was the perfect amount of sauce once cooked, chilled, and flipped over, ready to serve. That is the only thing i changed. Do not expect a true flan texture because it is not. It is in between and true flan and a cheesecake. I don't like cheesecake but i LOVED this! I tried it both warm and cold and both ways were very pleasing. The warm was more the texture of a true flan. This is the perfect, fast, easy, make ahead, desert for any occasion. Give it a try, you won't be dissapointed!

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Booly

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Reviewed: Jan. 19, 2007

I tried this after reading all the glowing reviews - it was OK. This is definitely a twist on the traditional flan. Not authentic. Texture was smooth but way too thick. Too much cream cheese and ends up looking like flan but tastes like a light cheesecake with a caramel sauce on top. The Spanish Flan from this site is definitely the authentic way to make flan and is delicious. I'll not make this again.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 15, 2007

I love this recipe!! It's delicious. I'm Puerto Rican and my family is Cuban and every time I make the recipe the flan is a hit!!! Instead of being a traditional flan it's a "flan de queso" - cheese flan. The only thing I alter is that I do it with about 1 cup or 1 1/4 cup of sugar and I cook the sugar on medium high without stirring it and let it become caramel.

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Nery007

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Reviewed: Jan. 11, 2007

This is by far the best flan I have ever had! It works best if you don't stir the sugar constsantly! It's really hard not to eat the whole pan myself!:-)

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las vegas bellydancer

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Reviewed: Jan. 7, 2007

The best flan I've ever tasted. Every time I make it, I always get asked for the recipe.

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Lucy

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Reviewed: Jan. 6, 2007

THIS IS NOTHING LIKE FLAN BUT IT IS JUST LIKE CHEESECAKE.

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LYNN30

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Reviewed: Jan. 5, 2007

This flan is to die for!! The recipe is easy and no-fail. I couldn't believe how creamy it was! It has the smoothest texture. I couldn't stop eating it! My husband loved it also. If you've never liked flan, you will after you try this recipe! This is a keeper I will definitely make again!

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Erika A.

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Reviewed: Jan. 2, 2007

Excellent!

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aj2003

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Reviewed: Dec. 27, 2006

Because this is a very dense flan, I added extra sugar for the caramel sauce (it could have used a little more in my opinion), so I think next time I'll use 1 1/2 Cups instead. This dessert is a cross between cheesecake and flan, and although it's not an authentic/traditional "Spanish" flan, my family and I thoroughly enjoyed it. For those of you who prefer a more silkier flan, this recipe may not be for you, but still worth the try. Overall, it's a keeper!

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Toddling in Chicago

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Reviewed: Dec. 15, 2006

I love this recipe! I've made it twice with great results. The changes I made are adding a bit more vanilla and the second time I made it I accidently used Fat Free cream cheese and had a good result, but it wasn't quite the same. I also didn't bother with the towel; I just used a water bath. I would recommend not eating it until 24 hours later because the flavors and textures are much nicer.

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JEECGM

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Stillwater, Oklahoma, USA

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Reviewed: Dec. 11, 2006

Tastes just like the flan at our favorite Mexican restaurants. (Now we know their secret!) We, too, increased the amount of sugar for the caramel. Great recipe! Will make again and again! Thanks!

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READALOUD

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Reviewed: Nov. 28, 2006

I made 2 for thanksgiving and they were a hit w/ the family. It's super easy and very yummy!!!

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Sonia

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Reviewed: Nov. 26, 2006

I let this flan sit over night in the fridge, but when I flipped it out of the pan the next day, almost all of the caramel stayed in the pan with hardly any of it at all on top of the flan. What am I doing wrong?? Can anybody help me??

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I Need Help

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Reviewed: Nov. 22, 2006

Came out great! I was a little worried when the flan didn’t drop out of the mold. After a couple good smacks it dropped and when I pulled the mold away. Well, all I can say is WOW, did I make that? It was like a work of art…. Thanks great recipe the family loved it.

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POP101

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Reviewed: Nov. 22, 2006

This turned out great. As far as the sugar goes, I used over a cup. Once I flipped the flan out of the pan there was still some hardened sugar left in the pie pan so I put it on the stove with a little water, melted it again and poured over the top. My husband is cuban and a picky flan critic and he loved it, texture, color and all. Make sure not to overcook the sugar and make it too dark.

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