I'm not quite sure how I feel about this recipe. I've made a lot of individual creme caramels, using heavy cream, eggs and sugar, and they always turned out silky smooth. This had a texture to it I can't quite describe; it may be that I baked it a smidge too long. I did what a lot of other users did, used only 4 ounces cream cheese, and used my blender to mix everything together. I let the blender run for quite a while. The caramel set up before I could coat the bottom and sides, but I knew that it would melt in the bain marie. I baked at 350* (convection) for exactly 50 minutes. The custard had browned on top and there was very little movement in the center. Had no trouble inverting the flan onto the platter, and the caramel covered it nicely. It tasted good - if I hadn't known there was cream cheese in it, I don't think I would have noticed it, but it just had this indescribable texture. I almost always use the convection feature on my oven because the temperature isn't calibrated quite right, but I think it was a mistake in this case. At any rate, it was super easy to make, and I'll try it again.
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I'm not quite sure how I feel about this recipe. I've made a lot of individual creme...