54 Reviews

I've been making this Flan recipe for a few years now, and it is always a hit w/ everyone that tries it. I have the prep time down to 10 minutes. Some changes I have made to the recipe that I have liked: Use (2) 8 oz packages of Cream Cheese, and (6) eggs, 11/4 teaspoons Vanilla. IMO this really firms up the texture of the flan, and the cream cheese flavor comes thru even more! I've been making it this way for awhile. Good Eating! PS - For carmelizing the sugar, which some have mentioned that they have issues. I start at about 70% heat, as soon as the sugar begins to form clumps, I then turn to 30%, and constantly stir after that. This carmelizes the sugar much faster. Just watch it closely so you don't scorch.

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TicketViper June 12, 2010

Amazing! I'm Puerto Rican and this taste just like the cream cheese flan I'm used to. Since I'm watching my weight, i used fat milks and fat free cream cheese. I used half the amount of sugar required for the glaze. Once the sugar was caramelized and melted, I added equal amount of splenda and a little bit of water because the splenda made the glaze a little lumpy. I'm gonna follow it to the letter on the weekend :) Thanks!

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princess_omayra July 01, 2010

Just discovered that this recipe was posted WAY before I posted Creamy Caramel Flan (I did search but didn't see this at the time) I am trying to notify CC to remove mine but can't get through to them yet. So since it's the exact of the one I posted will put my review here and notify them when I can. This was so easy and creamy good - DH declared it the best he's ever had. I had no trouble with caramelizing the sugar but a tip that I found stated that " 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 to get an even coating. This is one great recipe. Again so sorry for not finding this before I posted the same recipe and will report it just as soon as I can

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Bonnie G #2 June 18, 2014

This was a very rich and creamy dessert. I think it's more like cheesecake. I had a little trouble getting it out of the casserole dish so I put the casserole in some warm water to help loosen it. It didn't take the whole cooking time to finish but that may be due to my oven and because the water in the pan I used was on the hot side instead of warm. Thank you for sharing this recipe!

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Chicagopm March 30, 2003

I've never made flan before, but this came out beautifully. Highly recommend for a dinner party dessert, as it makes such a lovely presentation.

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Delicious as it Looks January 30, 2014

This easily solved my problem of a gluten free dessert for a birthday party. This was easy to make and everyone loved it. I added a little bit of Amaretto, as suggested. I'm putting this in my keeper file and will definitely make again. Thanks!

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Dr. Jenny September 02, 2013

I will cherish this recipe!:) I made it today ...my alterations were that I added a vanilla bean for flavour and baked the custard for 35 minutes in a 325 oven. The custard cooks really fast, it's best to take it out while it still wobbles in the centre. I also added a little water to the sugar to make the caramel. I covered my pan will the sugar was melting in order for the water to evaporate and condense so as to properly melt the sugar crystals. I have to say though....this tops regular flan. It's like cheesecake meets flan...love it! Thank you Barb!

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tnarinesingh December 07, 2012

Hands down, best dessert I have ever made. I will make this again and again and again and again. It needed to cook over 1 hour and 30 minutes, but it came out to perfection.

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Iddy Bitty April 26, 2012

Great! If you're scared of flan, give this recipe a try, it's really very easy. I used a 9-inch cake pan placed in a roasting pan of water. Worked well, though I suspect it would have been done at an hour. Just realized I forgot to serve with a drizzle of Kahlua, that's really yummy, too. When served with a few slices of strawberries, this makes a beautiful presentation. Thanks for sharing the recipe!

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LonghornMama June 16, 2011

Exactly what I was looking for! Normally I am not a fan of flan. I did, however, have a great tasting flan at a restaurant which left me determined to find a good recipe. As most people mentioned the hardest part was the caramel. My first attempt was taking a long time and then I burnt it (I also used large granular raw sug, maybe that was the problem?). Then I used white sugar and water method. My flan was done after an hr. We couldn't wait more then 3 1/2 hrs to dig in. The flan was perfect ( especially for a first attempt at flan) ! Everybody has seconds! It was creamy, not too sweet, and didn't taste too eggy. Thanks soo much!!

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ShaylaErin February 06, 2011
Cream Cheese Flan