Good, but it was difficult to get the sugar caramelized. It also turned out a little dry. I have a feeling the results were because of me, though.

I really enjoyed this recipe. I've never made flan before but am pleased to say my husband thought it was great and i will be making it again soon i'm sure.

Yet another delicious recipe at allrecipes.com. This was the first flan I made and have used this particular recipes several times. This is definitely just as good as the flan you get at a restaurant. It's moderately easy, a little tricky if you've never made flan before, you just have to pay attention though. Thank you much for the recipe!

Cream cheese-based flans are typically less popular in Latin countries, but I believe if enough people foisted this recipe on friends and family all over the world, we would never hear of the regular run-of-the-mill flan ever again. You can't do better than this recipe, but if you wanted an even creamier consistency, use 5 jumbo-sized eggs (this recipe doesn't include the recommended size of the egg), removing the egg white from one (if not two) of the eggs. When cooking the sugar, remember that it will continue to cook for a while after you've taken the saucepan off the flame. If you're worried about the sugar burning, take it off the flame when there's still a few clumps of sugar waiting to dissolve. To those perplexed by the amount of sugar that remains stuck to the pan when turning over the flan...don't be afraid to experiment: Chip away at the sugar and dump it into a bowl and crush the sugar into bits, after which you can sprinkle it atop the flan. (Or place the sugar, in shards, around the flan; people, trust me, will love munching on it.) Also, I find that using a disposable aluminum pan produces significantly tastier results. That said, aluminum pans are rare in 10-inch sizes, so what I do is make two little flans (with the excess batter) in two small creme brulee dishes, letting them cook next to the bigger flan in the water bath.

This is an easy recipe which can be made the day ahead. I made it in 8 ramekin dishes which I greased first. The second time I made this recipe, I added a bit of butter to the sugar which seemed to speed up the melting process with no adverse effects. Very delicious and rich dessert which was enjoyed by all.

Very good. Once you get past caramelizing the sugar (time and patience), it is very easy and good.

This was my first flan I have ever made. It was amazing! I made it for my dad on Father's Day. Our whole family loved it. It was very creamy and the caramel was lovely. When I first started making the caramel I thought it wouldn't work because it hardened so much. All my worrying was for nothing because the next day I flipped it over and it was just fine.

Never made flan ever, turned out great!!! My husband said I WILL be making this again. I'm gonna try this in the blender with some coconut or pineapple for something diff. Will keep you updated

For I Need Help. The sauce needs to be warm for it to run all over the flan. You cannot refrigerate. It needs to be served shortly after baking.

Im new to cooking and was just hoping for this to turn out ok. It turned out to be great !!! Everyone loved it. I couldnt really taste the cream cheese but it could be because I only used 3/4 of a package. Either way it was yummy.