*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My mother has made flan de queso, flan de pumpkin, and other variations. It’s not the “traditional” flan, but come on! You can read the title and know it’s not, so I don’t understand the hate. It came out great. Next time, however, I’ll add more sugar to caramelize. Fantastic taste and consistency. Don’t pay attention to the negative reviews saying it’s not traditional flan. It’s not supposed to be.
Take ten and look at my story. One day out shopping I came across Flan made by KozySnack at Walmart while I was looking for egg custard. My first impression was "I want to make flan". Finding this wonderful recipe; first, I read most of the reviews and noticed this recipe needs care to follow its directions plus more. What I am telling you now is after making it five times. Upon starting "take everything out of fridge and let it come to room temp". Knowing the first step has stumped many I placed my 9.5" deep dish in the boiling hot water bath to warm it up BEFORE pouring in the sugar caramel. ALSO NOTE: I sprayed the glass pan with baking cake spray on bottom, keeps sugar to adhere to the pan, also place small cloth under the dish to prevent mixture from cooking too fast, as directed. My second time I forgot and found the cream cheese was denser than my first time. Test the firmness as directed at 45 min and every so often to get a melt in your mouth product. Heat sugar very slowly with just enough heat to melt the sugar plus a few degrees warmer so it does not solidify while you are tipping the pan to coat all the bottom. This melting process can get away from you quick and give it a smoke burnt tinge, so unless you like Scotch after taste, then take your time. I failed to do that the last one I made and it solidified in the middle sooner. Live and learn. Finding a 10 glass pan is difficult as some have mentioned, but 9.5" deep is do able but again the water bath is needed
This recipe was great. I had all the ingredients in my pantry. I made it in my bundt pan. Sprayed with cooking spray to help the flan to not stick. I forgot to add the fresh milk still tasted awesome. This is my go to recipe for flan. I cut back on the eggs only because all my eggs were double yolked.