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My review
Creamy Caramel Flan
Jo Poynor
"This recipe is a cross between egg custard and cheesecake. Rich and delicious."
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Ingredients
8 h servings 350Original recipe yields 10 servings (1 10 inch round)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 535644 Ratings
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Most helpful positive review
1/25/2005
Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So afte...
Most helpful critical review
11/26/2006
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...
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1/25/2005
Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So afte...
11/26/2006
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...
12/31/2002
so good, so creamy! I don't usually care for the regular flan consistency, so I tried this creamy one - oh my so good and so easy. I didn't use their caramel recipe though - too many people seem...
3/16/2007
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!
4/1/2008
I havent made this recipe but it is exactly the same as mine, so I bet is the best one on this page!! =D One person said that she poured the caramel in a cold glass baking dish and it hardened i...
2/4/2004
This caramel flan is perfect. I have made it twice, once for a dinner party and once for a wedding reception. Everyone who tries it LOVES it, even people who don't necessarily have a liking fo...
3/4/2016
This tastes really great - the whole family loved it! I made it exactly as written. Some other reviews had trouble with the caramel but I made mine - just sugar - in about 7 minutes. I did warm ...
6/27/2006
Loved this recipe! I made three for a big party and it was great. Some tips I used were to let the eggs and cream cheese come to room temp before mixing, be sure to beat well after each egg is a...
1/21/2003
This has a very nice texture. It is very dense and more like cheesecake which I like. I did have a few problems though. I can't melt sugar and make caramel. I used a recipe that calls for 2 cup...