Creamy Caramel Flan

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 after I spent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it.

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??

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 immediately, so she had a hard time taking it out and doing it again.. Let me tell you, I have made this recipe for years and sometimes it hardens like u said and theres no problem, since you normally put the flan mixture on top and its going to be cooked in the oven, melting the caramel again, evenly on the bottom. So, if the caramel is not spreaded evenly at the beginning, dont worry, the flan is going to turn out amazing anyway..

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 for flan. People also keep asking me when I am going to make it again. The melted sugar is very simple if you pay attention because it will seem like the sugar will never melt and then all of sudden it is brown and fluid. Simply pour into the pan quickly and try to coat as much as possible before it hardens. It doesn't matter if it coats the bottom of the pan unevenly because the flan mixture sitting in the pan for 8 hours while it is refrigerating, will smooth out the melted sugar and make a perfect topping once it is flipped. (Trust me, both times the sugar hardened too quickly but the end result was perfection.)

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 the pan in the oven while it was heating and everything turned out a dream. One note about the pans - you really need a proper deep cake pan (NOT springform as water will get in) - I used an 8" pan with 3" sides and it was perfect. I did have a 10" pan but found it wouldn't fit into any of my baking pans for the "bath" - I also would find it challenging to find a 10" rimmed platter (and it does need a rim as the caramel is runny) - so the 8" was great to fit into a baking pan and onto a plate.

delicious. i substituted melted vanilla bean ice cream for the sweetened condensed milk and 1/2 and 1/2 for evaporated milk & it turned out great. when melting the sugar for the sauce, use med. heat, keep stirring constantly & remove from heat as soon as it turns brown & liquefies. if sauce hardens too quickly before spreading in bottom of pan, microwave it for 20 secs or so & it'll spread fine.

This is not a Spanish flan (which is "eggy"), but an excellent Costa Rican flan (which is more like caramel cheesecake)! Some tricks to make this easier... (1) Let all ingredients come to room temperature before beginning. (2) Place baking dish in a larger dish that has one inch of warm water in it. This will warm up your baking dish for pouring in the caramel, and then you can just leave the baking dish in the water bath instead of using the towel. (3) Add just a little water to the sugar, it will take longer to carmelize, but it's much harder to burn! Also, you'll have a little more time to spread it in the baking dish before it hardens. (4) To minimize spillage...mix the flan ingredients in a blender, pull out the oven rack, place baking dish in water bath on rack, pour flan into baking dish, and slide rack back into oven.

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 added for the lightest texture and don't overcook sugar in the first step. If you do make more than one at a time like I did, do not try to do the carmelized sugar in one large batch, it will not work well, I had brittle sugar by the time it had all melted, then I redid it in individual batches. But I used the brittle for decoration.

This is good. Maybe a first cousin to cheesecake. It's not as "eggy" or custardy like traditional flan, but much creamier and denser. Very much like eating cheesecake. I doubled the recipe and used a pound cake pan (not bundt - it wasn't a decorative pan, but flat and round) to bake in. I was a bit lazy when making this so instead of melting the sugar and pouring into the pan, I sprayed the entire inside with cooking spray and sprinkled the bottom heavily with turbinado sugar. I put the pan in a 350 degree oven for about 12 minutes to semi-melt the sugar, and then poured the contents over. After mixing everything, I used a hand blender to completely combine and make it smooth. Don't like those cream cheese chunks! Baked in a water bath. It was ready in exactly 65 minutes. Internal temp should read 180. Will make again.

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 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.

This is my first time making flan. This recipie was a hit. Instead of using a round baking dish I used a cupcake/ muffin tin to make individual servings for a mexican luncheon. The sugar mixture hardened before I could coat the sides of the muffin tin, so I decided to just pour it on the bottom. This worked well. I did have to adjust the cooking time, as it doesn't take as long because of the smaller individual portions. I think the total time was about 20-25 minutes. I made three batches, the first one I overcooked, even it was good. The subsequent batches however, were MUCH better. Be sure to take it out of the oven when the center is JUST set, for a creamy treat. Also, under no circumstances should you ever touch the liquid sugar no matter how cool you might think it is. If you choose to ignore this advice, please don't stick your flaming finger in your mouth...trust me, it's just not a good idea ;)

Fantastic! Here is how I made it: - The first time I tried to make the caramel, it struck me as strange that it didn't contain any water. So, I added the amount of sugar mentioned (3/4 cup) and just a little bit of water. Result: It liquified, but never became brown, so I waited and all I had in the end was brittle sugar! - The second time, though, I used JUST the sugar at first. When it became brown and started to liquify, I used a couple of tablespoons of water, and there it was: Perfect caramel syrup! - I cooked it in a water bath, used aluminum foil all the way, waited 2 hours with the oven door open and then refrigerated it. Finally, before turning it upside down, I dipped the bottom of the pan in boiling water for 5 seconds. Results: Perfect flan consistency, elegant presentation, divine taste! My fiance loved it, and even I, that I am not a big caramel fan, couldn't get enough! Thanks for sharing this awesome recipe!

After reading a good deal of the reviews, I tried this recipe, but I decreased the amount of cream cheese to 4oz. I was looking for a creamy and light flan (rather than thick and rich and cheesecakey). This was perfect! The caramel is the hardest part, followed by the whole water bath process... but the results are well worth the effort. Many reveiwers mentioned that the caramel "never set up." Traditional flan does not have gooey sticky caramel, but rather a light thin caramel sauce. It's not supposed to set up. Anyhow, this flan recipe is delicious and creamy, with perfect caramel sauce. I don't plan to try any other flan recipes. This one is perfect.

This was awesome! I took the advice of some & warmed my baking dish in the oven prior to filling it. I used a little over a cup of sugar & didn't have any trouble making caramel but I used a diffuser under the pan. I decreased the cream cheese by half & subbed a half a can of pumpkin puree instead, I also added a bit of cinnamon, nutmeg & a pinch of cloves. Yummy! I will be repeating this for Thanksgiving!!!

It is a lot faster and easier if you just put all the ingredients in a blender and blend till smooth. Make a little extra caramel, and pour into the pan that has been warmed for easier spreading. Delicious. Thank you for sharing.

I absolutely love this flan, it is creamy and smooth. I do however have some warnings. First, The only way you will get a creamy consistency is by using a blender, DO NOT use a mixer because it will not blend the cream cheese well, what you will be left with is a clumpy mess. Lastly, the longer you leave it in the fridge, the tastier it will be. For this dessert time is essential, the longer you leave it, the creamier it will be.

This recipe was so delicious! I would suggest not to add water to the sugar. Just be patient! It takes about 30 min or longer. Use a good heavy saucepan, stainless steel. Don't stir the sugar too much or it will clump and take longer to melt. Once melted don't get discouraged if it cools to fast to spead over the entire bottom of the baking dish. When it gets cooked it will liquify and spread. I baked this for 1 hr and came out perfect.

I made this recipe once. I made it in 8 individual flan dishes. The taste and texture were fantastic. My man loved it, as did our guests. I'd give this recipe 5 stars if the caramel didn't stick to the flan dish. ***** Okay, I made this recipe one more time. This time I added water to the sugar to make my caramel. It was easier to control. The sugar syrup slowly boiled away and turned into a beautiful caramel. This time I also cooked the flans in a microwave.

This recipe turned out great! Instead of mixing the liquid slowly into the creamcheese... I decided to blend all the liquids together in my blender then I added cheamcheese chucks slowly while the blender was on low. Blended perfectly! The sugar hardened to my bowl like everyone else commented that it would.. I just didn't worry about it. I added the mixure and baked. The caramel sauce will evenly distribute over the bottom while it's baking. :) So no need to warm up your bowl before putting the caramel sauce in it. Just too much of a hassel for something thats going to fix itself in the oven anyway.

The recipe is similar to the one I've made over the years, we use only 4 eggs and always, always use 1/2 C sugar, once it's yellow in color we add 1/4 C Caro corn syrup.....it will never, ever harden on you.

This was the best flan I have ever had. It was 100 times better than any restaurant. This was my first time making flan. I follow this recipe exactly and it came out perfect. I just added one additional ingredient which was cinnamon. The cinnamon gave it an intoxicating aroma. Everyone in my family loved this. I will defiantly make this Again!!

My first desert ever made. It was an INSTANT success! It was a little too sweet so next time i'll use 2/3 or 1/2 of the sweet condensed milk can. I also used 1/4 of the cream cheese. My whole entire family LOVED it. I was a bigger success than my mother's famous flan. Definitely worth making!! You'll love it!

WOW..I LOVED this recipe so do my husband and my friends, I can eat a whole flan all by myself. I made this morning and had it after dinner about 8 hours in the fridge.Blended all ingredients in the blender to make it fast and smooth and not messy. I had no problem with the caramel sauce, it turn out great..I used 1 cup instead of 3/4 cup and heat it in a sauce pan for medium low heat about 25 mins, be patient, don't stir, but you can swirls, I did not used a towel and bake it for about 1 hour and let it cool in the water bath about an hour before you put in the fridge. I will make this again..LOVED IT

It was really good, I had to make it for my Spanish class at school. Mostly everyone liked it, but one of the problems was that I let the sugar cook for too long so it became too dark and tasted a little bitter. So you have to make sure to not overcook the sugar. It's also important to have the water bath because I made it once without it and it turned out to become a disaster.

I thought this dish was wonderful. Although, not quick, it wasn't too difficult. Since it was my first time making and eating Flan, I wasn't sure what to expect. My sister said that it tasted like the authentic stuff she had while she was in Mexico, so definitley a compliment there! Thank you for the recipe and I'll be making this one again. Note: don't stick your finger in melted sugar no matter how cooled off you think it is (I learned that the hard way)!! I found that the ideal cooking time was 52-53 minutes for the perfect texture.

We grew up eating "leche flan" growing up in the Philippines. Since it was expensive to make, calling for a lot of eggs, it was usually made only for parties and special events. I like flan that is dense and has a deep flavor. At first when I read this recipe called for cream cheese, I thought, no way, it'll be too dense and would completely change the flavor of flan, but I made it, and oh man, this is even better than my childhood memories of leche flan. Don't change a thing, please. And it is better if left to set overnight. I made this once for my husband's potluck at work, and they couldn't believe it was home made. Thanks for the recipe. It is fantastic. I will be making 2 for the holidays.

For a cheesecake lover like me, this was HEAVEN! So rich, creamy and DELICIOUS! Definitely not the "eggy" spanish style flan you may be use to.In my opinion this is better! This should be called Cheesecake Flan. 5+ stars for sure!**NOTE: to all who are complaining that it is not a traditional flan, are you not reading the submitters note when described as a cross between flan and cheesecake??.You are making this with cream cheese..DUH!

Okay so I cheated, but it turned out great and we loved it! Creamy, soft, but not too spongey like regular flan. I'll go ahead and say what I did, for the other idiots out there who are as horrible in the kitchen as I am that can benefit from this. I tried cooking the sugar… but I burned it and ruined one of my pans. So I used Smucker's Caramel Spread instead. Then I followed the instructions on the flan, but I realized too late that I was missing an egg, so I just used four. (P.S. Prep took longer than 15 mins, bit I didn't have a mixer so I twirled my whisk between my palms and it worked just as well.) I couldn't "beat the cream cheese until smooth", until I added the eggs and milks. The extra liquid made it MUCH easier. I baked as instructed, then let it cool, and refrigerate over night, but when I cut into it I discovered only the top had set. So I just slid the pan back in the oven on 450 (minus boiling water and other pan) and left in there for about 30 mins, let cool, and stuck it in the fridge. 5 hours later, I served it as desert and my family loved it! It turned out perfect! Thanks AllRecipes, and Jo Poynor!! XoXo Kayla

Absolutely divine. Smoother texture than regular flan. Perfect flavor combo. Alternately good when caramel is omitted and topped with a dab of fresh whip cream.

If you want flan, stick with the traditional. Everyone who ate this was confused because you're expecting flan's silky texture, and this is a cheese-cake. If you want cheese-cake, throw a crust on this and you're set.

This is an awesome recipe! After I struggled with the carmelization process some others report: it cooled too fast to spread in the pan. I adjusted the carmelization process: using 1 cup of sugar mixed with 1/4 cup of water direcly in the Pyrex flan pan on the stovetop. When done, submersed in a tepid water bath to stop the cooking process. The carmel came out perfect. Thanks, many times over, for this recipe!

when making carmel,stir continously with wooden spoon

I made this as per the recipe and it turned out great. We had a family dinner for Mother's Day and it was a BIG HIT. Two things I will do next time: have custard cups ready and I might try the blender trick that another reviewer mentioned (put the batter in a blender as a last step before baking). I used my stand mixer and it turned out fine, but I thought it looked a little "grainy." I don't have a 10" round dish so I used an 8" Pyrex round dish, like for apple pie, and I had batter leftover. I quickly caramelized more sugar and put it and the batter into a couple of individual pyrex custard cups and baked as recipe instructs with water in the pan (no cloth though). Those worked great too. I heated my baking dishes in the microwave before putting the sugar in since it does harden quickly. But of course, as you bake it the sugar evens out anyway. It turned out perfectly with only a coating of sugar left in the baking dish but there was plenty on the flan so I didn't care. I served it with fresh sweetened strawberries and homemade whipped cream. Wonderful recipe! Thanks Jo!

Being a hardcore flan lover, I liked the idea of a creamier flan so I tried this but with only HALF a package of cream cheese. It turned out awesome and I love it. I halfed the cream cheese because I wanted this to be a creamier FLAN and not a CHEESECAKE with flan flavoring. Also, as a side note, the caramel does not have to be distributed evenly at the bottom. Remember it gets baked for an hour so it will melt again and redistibute anyway. Also, you can use any type of milk (whole, non-fat, 1/2 and 1/2, evaporated...). It always turns out great but if you do decide to skip the sweetened condensed milk like I do then remember to add sugar to taste.

This was very good! I have made it several times with many compliments. Very easy. Both times I too had a problem with the sugar syrup instantly hardening right in the center of my glass pie plate but I didn't have enough ingredients to start over so I just continued on. Once baked the sugar liquified again and it came out perfectly, it fully coated the bottom. So, no need to panic if you start with a big blob of hardened sugar in your dish, it will still turn out correctly!

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.

Very good recipe. Make sure you warm pie plate before pouring the sugar in our it will harden almost instantly. Happy Cooking

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

This is my favorite recipe, I have done this flan several times now and every time I get lots of compliments. The first time I followed the recipe and even though it came out great, I’ve now modified some things. I use 1 cup of sugar for the caramel, and tried to heat the pan before pouring the caramel since it hardens very quickly. Because this flan is very good, I tried to cut on the calories to not feel so guilty eating more than one serving. As other members have done it too, last time I only used ½ of the cream cheese (low fat), used low fat evaporated milk and used only 4 eggs and it still came out great, you can't notice the difference from the original recipe. Also, I noticed that it tastes a lot better the next day, so I try to prepare it a day in advance.

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.

This was so incredibly easy to do and looked so pretty. I like to make my caramel in the microwave. It is easier and less messy. Put the sugar and some water in a pyrex glass (like the glass measuring cups) and heat on high until the sugar turns an amber color. It will take a while, about 10-12 minutes but it depends on the wattage of your microwave oven. When it is ready, pour it on the pan you'll use for the flan and quickly move the pan around so that it covers the bottom and sides of the pan before it hardens up. Don't worry, it will work though some of the caramel might stick to the bottom of the pan when you flip it but most will end up on the flan. I've done it a thousand times. You can also use that sugar to make decorations (like spun sugar). Drizzle some on parchment paper and let it dry. It hardens and you can use it as decorations. This flan is very creamy as stated on the recipe title so it doesn't even make sense for people to post a review stating they didn't like the flan cause it was too creamy, or not the original...etc. If you still want to try it out but think it might be too creamy for you, cut the amount of cream cheese in half like a few people have done, it will still come out and it will be delicious as well.

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.

WONDERFUL and super easy!! However, I'm giving it only 3 stars because of the sugar situation. I'm reading that several others had the same problem with the sugar hardening immediately and then sticking when it was inverted. I followed the directions word for word and this still happened. So...it tasted so good that I'm willing to give it another try. I'm probably just going to sprinkle the pan with brown sugar and pour the filling over that. It should work...we shall see!!!

It was great. I learned not to pour the hot sugar in to a cold glass pie pan....

I just wish I had more than five stars to choose from. I made this for guests and it was the hit of the party! So easy, quick, easy and one of the best things I have ever made. You will not regret making this recipe. I overcooked the sugar and it was at the hard thread stage but even that did not mess this up. It still made a beautiful topping and the flavor is still being raved over. Wonderful, wonderful.

This is wonderful,so easy also. Anyone can make this!My entire family loved it! Make sure you do chill overnight.

Because I'm new to this baking thing, I need very specific directions to what I'm supposed to do and use. I had no trouble creating the caramel glaze, but what I *did* have trouble with was deciphering if I was supposed to use a dish or a pan. In my vocabulary, a dish is made of glass and a pan, metal. I think my problem may have been that I used the dish called for in step 1, because the caramel did NOT set up at all.

It turned out really good but next time i'll only use 4 oz. of cream cheese. I had to do the sugar twice to get it right because it turned rock hard but the next day it was perfect. Actually I did'nt wait until the next day before digging in. Very rich and creamy.

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.

How to keep sugar melted--Just got back from El Salvador where a cook named "Paz" showed me how to make flan. Just make the recipe as stated but place pan holding flan in a shallow pan (broiler pan for example) with water. Doesn't have to be much--enough so the water doesn't evaporate. Paz called it a "Baño Maria".

It turned out great, I didn't change anything.

This flan tastes delicious!! It has an incredible creamy flavor, and is perfect for dessert in any ocassion. My husband loves flan, and this recipe is the best i know.

Too sweet, but a nice consistency.

This turned out great! It looked very professional. I did panic a bit during the first step. I did heat my dish and sprayed with PAM prior to pouring the melted sugar in, but it didn't spread very well. I discovered that the worry was for nothing! when it bakes in the oven the sugar re melts and i turned out perfect. It seemed to cook quicker than an hour, it only seemed to take about 40 min. When I served it everyone cleaned there plates! even the person who stated that they don't like Flan!

This is the first time I made this flan and it turned out great. First, I cooked the sugar in a saucepan and it did take a while to melt so you have to be patient. I read some of the review and warmed my 10 in cake pan in the oven but it still didn't give me enough time to coat the entire pan. I was a bit worried but proceeded to the next step. I then poured the mixture to the pan and cooked as directed. Next, I turned off the oven and left the flan sit in the oven for one hour to cool. I left it over night in the refrigerator. Finally, it was time to remove flan from pan. I ran my knife around the pan and flipped it over. I was greatly satisfied with the outcome and everyone loved it. Like another reviewer said even people who don't like flan will appreciate it. My whole family thought it was better than flan because it's a very creamy cheesecake texture.

The flan was great!! It was simple and felt light although cream cheese was added. Note: I had baked enough for 20 people. I served it after chilling it for 10hrs in the refrigerator. It was just ok and I was not so sure if I would want to try this recipe again. However, I had left overs and when I tasted it again after allowing the flan to be in the refrigerator for 24 hours when the flavors had settled in, it was absolutely delicious. My family then loved it. Thanks for sharing it.

I really don't think it's possible to screw up this delicious flan. I agree with others....the cream cheese really makes this special. I made this for my coworkers and I can't tell you how impressed they were with the beautiful presentation of this flan as well as the taste. If you're looking for an easy to make flan that will wow your friends and family you have to try this!

This is possibly the best flan I've ever had, and it was so easy to make. You don't really need to tilt the pan to coat the sides with the caramel, as it will spread while it cooks. I can already tell I'm going to be making this frequently.

I made this yesterday. Easy enough to make I guess. BUT, we were very disappointed in the end result. It was more like cheesecake then custard. I was looking for a moer silky feel. I guess next time I will just do regular flan......

Delicious.... I only used half a package of cream cheese and left out the vanilla... Absolutely perfect...

The final product was wonderful, but the preparatiion process hit a snag when had my first experience with carmelizing sugar. Melting sugar for the first time was a real challenge.

Delicious! The flan I normally make doesn't contain cream cheese but is very similar so I tweaked a bit. I used Neufchatel cheese instead of cream cheese and covered the baking dish with aluminum foil. I also used fat free evaporated milk and 1 cup of sugar for more syrup and it came out fantastic. The cheese actually helps balance out the sweetness and makes it extra rich and creamy. I'm definitely making this from now on.

I loved this recipe. I grew up in a border town where I'd go to Mexico often and I always loved Flan. I was always too afraid to make it and boy am I glad I finally decided to make it. I had never had it with the cream cheese and I'll have to admit it gives the flan a genuine flavor. Absolutely fabulous.

It's a shame 5 stars is the highest rating here, because this recipe deserves 10. Jo, this is one awesome dessert. Thanks for sharing.

I probably wont make this again. It was NOTHING NOTHING like flan. It was pretty much just a flan flavored cheesecake. It tasted fine, but not at all what I was looking for. If your wanting actual flan than look elsewhere. The title is all wrong....again, it is cheesecake NOT flan.

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

This is my absolute favorite flan recipe. I followed another reviewers advice and put everything in a blender. I also make sure to warm up the pan in the oven so when I pour the melted sugar into it, the sugar doesn't immediately harden. I recommend you bake for at least 60 minutes as whenever I check after 50 minutes, the center is still a bit shaky/undone. Also, I tend to melt 1 1/4 cup sugar instead of 3/4 just because I like a lot of the carmel syrup.

This is an excellent flan. I've made this for a couple of get-togethers now and people love it and ask for the recipe. Make it faster: after coating the dish with the carmelized sugar, simply use your blender for a few seconds to blend the other ingredients, pour into pan, and proceed as usual. Blenderizing doesn't change the texture at all and saves time.

I have been looking for a really good flan recipe for a long time. One that is easy and still has that authentic taste. This one is a little denser than what I have had in restauarants but the flavor is great. My husband, who feels he is an expert on the subject, loves this one.

I absolutely love this recipe. I've made it three times. Once, I took it out too early (it had baked for the full 60 min, but still wiggled too much) and it never set up, but it was still a delicious custard. I'd recommend using a touch/firmness test rather than going exclusively by the clock. A winner!

Perfection. No need to say anything else.

I used half as much cream cheese for fear it being too much like cheese cake. It did take a little longer in my oven that what it called, but that was not a big deal. I let it rest over night and then got a lovely site as it came out perfect on the plate when it turned it over. It was a huge hit with everyone. Will make again. Just don't get in a hurry trying to get the sugar to melt. It takes a bit of time and perfection with surgar takes patients.

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.

This is excellent. I put it in ramekins, which gave me 10 individual servings. I made this several times and once with out the Flan sauce (melted sugar) I served it with maple syrup drizzled over the top. Great flavor and a lot less work. Next time fresh raspberries!! Thank you for a great simple recipe GP

Wow! It was delicious and so easy to make. I got scared when the caramel hardened on my pan before it was fully coated... I was then concerned when I accidentally spilled a little water into the batter when I was filling the roasting pan... Regardless of my fumbling, it turned out perfect! Thank you so much for sharing this recipe!

Crazy good! I had some flan at a mexican restaurant the other night and it was so good that I wanted to learn to make my own. This recipe makes an exact clone! Rich, sweet, thick and caramelicious! The cream cheese really adds that kick. I will be making this MANY more times.

Delicious! Not everyone likes the custard texture of flan. This recipe replaces it with a rich texture more similar to cheesecake. It was very easy to make, although I have to agree that it's important to warm the pan prior to pouring the sugar. I used a glass pie plate and not only did the sugar harden very quickly, it cracked my pyrex dish! It also melted the spatula. If you've never made it before, expect the sugar to get very hot! Aside from that, it was very easy to make and impressive to serve. It's also gluten free! This recipe is definitely a keeper.

I wish I could give this more than five stars! I followed the recipe to the letter and it turned out perfectly! A very impressive-looking dessert. My guests had no idea I was 'such a good cook'. I'm not! But this recipe is apparently fool-proof. Delicious too! Thanks for a great recipe.

My Flan came out so perfectly. :-) I decorated the top with some fresh berries and mint. It was a beauty and tasted awesome. My boyfriend is a huge fan of cheesecake, and I love caramel flans. So this is basically something that makes everyone happy. Will do it again for Valentine's dinner.

Love this recipe! I can't make it often because I could eat the entire flan myself.

This is an excellent recipe, however, after reading the reviews I decided to do mine different. Make the custard first and then make the sauce

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.

Loved it, simple and delicious

I made this for a work luncheon and everyone who tried it went back for more! I got die-hard Flan-haters to even sample, then rave :) I took the advice of another reviewer and didn't worry too much about coating the pan with the sugar mix "evenly". It turned out coated well with caramel sauce even though I missed some spots.

Wonderful idea about adding cream cheese. My family couldn't even tell that I added it! It turned out delicious. The hardest part is evenly melting the sugar. It took me 2 tries but I did it. A helpfull tip for those having trouble with the sugar would be to put the glass baking dish a in the preheating oven before you pour the sugar into it. Just be carefull though because it may be hot if you let it sit too long. Also, don't worry if there's small lumps in the melted sugar. As long as they're pretty small they shouldn't bother anything.

I've been on a quest to find the ultimate flan; this is probably the fifth recipe I've tried and hands down, it has the best taste, reminding me of leche flan. It's sweet and didn't taste too eggy (some taste like a dessert omelette). I expected it to be rich and creamy from the description but next time will reduce the cream cheese by half.

Great recipe! Although don't use a plastic spoon when making the caramel (duh!). On my second try I used a wooden spoon...it kinda burnt the spoon and the burn gave the caramel an almost alcoholic flavor. Other than that, everything set up perfectly!

This was a great recipe! I loved the flavor! And the egg didn't overpower the taste of the flan. It was actually a very easy recipe to follow. We were so eager to try it as soon as it came out of the oven, but we waited overnight for it to cool in the fridge. One note: I ended up putting the flan to bake more towards the higher oven rack, and when the 60 minutes were up, the flan didn't seem to have cooked thoroughly so my mother suggested we try moving it more towards the bottom of the oven. We actually "really" ended up cooking it another 60 minutes for a total of 2 hours completely. I was kind of afraid it would burn, but It did not. The results were amazing. I also did not have a round 10 inch pan available, so we ended putting the batter in a 9x13 inch glass pyrex. When we poured in the caramel it only covered the middle and it cooled to quickly before we could evenly spread it throughout the entire pan. But it actually ended up distributing evenly by itself while it baked and the whole flan was glazed at the end. So delicious! We will be making this flan forever!!!

This recipe only gets four starts from me only because of the process by which it bakes(in a roasting pan of boiling water) Otherwise it was great! I made this for a spanish class and it went over very well. It is more like a cheesecake than a flan I feel. It has a texture more suiting for most palettes. I followed the directions to a tee and it came out very well. Note: be sure you move very quickly while coating the bottom and sides of the pan with sugar.

Regarding the caramel, to me that is not enough sugar and it needs some water. In my recipe i use 1 cup of sugar and a little bit less than 1/4 cup of water. Stir with a wooden spoon until it's caramel consistency, can start with medium high heat but then keep it at medium.

Perfect Taste!!

I'm not gonna complain that this didn't taste like typical flan because I did expect something different, but I was a bit disappointed with the result. The flavours were nice but the flan was too dense for me. If it doesn't jiggle then it ain't flan! The cream cheese could be halved to help this. Also the caramel took me two attempts to get right and I normally don't have a problem making caramels.

fantastic! I've never been a huge fan of traditional flan, but the cream cheese in this puts it over the top. I've already had ppl ask for the recipe. I used brown sugar, butter, and half and half for the caramel.

i have never made flan before, but always wanted too. it was wow!!! i was a little concerned when cooking the sugar, but a tip from another review helped.

this is the best flan EVER! All of the caramel didnt come out of the pan though. I dont know if I did something wrong but it was delicious anyway!

This turned out fantastic. I added about 1/4 cup water to the sugar to help carmalize, which took about 10-15 minutes. Do not stir the sugar, instead swirling the pan using the handle. Make sure the sugar has clarified (occasionally remove pan from burner) before allowing sugar mixture to boil(stop when deep amber color is reached). After allowing 24 hours to set, it came out perfectly to rave reviews.

I can't say enough about this recipe! It was very easy to make, I didn't have any trouble caramelizing the sugar and the flan didn't stick to the pan. It was a huge hit, so rich and creamy. I would name it cheesecake flan because it tastes like flan with the creamyness of cheesecake. Only tip would be to make sure to pour the filling through a sieve to catch the small pieces of cream cheese. Also, it's a must to warm your dish/pan before pouring in the sugar. You'll love this recipe as is!

I love this recipie! It tastes like what a friend of mine used to make that took her 4 hours!! Here's the way I did it, I heated the pan in the oven while I made the batter and after I made the batter I sat it to the side and I melted the sugar. Then while both the pan and sugar mixture was hot I poured the sugar mixture and then the batter in the pan... perfect!!!