Creamy Caramel Flan

This recipe was excellent. That is WHY you have to buy a flanera pan if you want your flan to cook perfectly. I always use metal pan…I never use a glass dish bc it can break. I used boil water and added to a glass dish pan before adding the flanera pan inside and then to the oven. NEVER had an issue.

Awesome and easy!

I have made flan before and what I always do is to cover the container tightly with aluminium foil before placing in the oven. This recipe is good, have tried before without the cream cheese. Will no try it with cream cheese, I am sure it will be delicious.

Love this recipe! Easy to follow and delicious. My family loved it and how creamy it was. I added cinnamon to the mix. So good.

5 star recipe, I would suggest to add a 1/4 teaspoon more vanilla.

I ruined two baking pans making this flan. 1st try, I poured the carmel into a warmed glass pyrex pie dish. As I was blending the other ingredients, I started to hear the glass pan slowly cracking apart! It continued to crack to pieces as the carmel cooled. 2nd try, I poured the carmel into a round metal cake pan. Seemed fine at first. Poured the flan mixture over the carmel and hear some cracking noises. Chalked it up to expanding/contacting metal. Later, after cooking and cooling, I flipped the flan out of the pan to find that it had also intricately cracked the bottom of the pan. Did anyone else have this experience? What am I doing wrong?

Quick and easy. Delicious.

This recipe was delicious! If you have never made flan before, do yourself a favor and Google how to make the caramel. I tried twice using this recipe’s instructions. It was a bust both times. I turned to Google and decided to use a microwave method for the caramel. It used water and sugar in a pyrex bowl. It had to cook a long time in the microwave, over 12 minutes in my microwave. The sugar had just started to change color so I set the timer for 2 more minutes and it burned. I learned that as soon as the caramel starts to change color, microwave it from 15 to 30 seconds at a time until it is a nice caramel color. I nailed it on my 4th try! I will definitely make this again. It was a huge hit! I absolutely love it! I’m certain I won’t have any trouble making the caramel now I have it down.

The only change is that I cook them in 6 ramekins. The easiest flan ever to make. My husband can’t get enough.

This turned out amazing! I was intimidated by this but after reading the reviews I preheated my pie dish before pouring in the caramel. I also took the advice of letting the cream cheese and eggs come to room temp and then put everything in the blender to get the mixture really mixed well. I let it sit all night and the next day in the fridge until dinner time. I took this to a wine group dinner party last night and it was a huge hit and probably as good as if not better than any restaurant flan. I served with homemade whipped cream (light on the sugar to combat the sweetness of the flan and with a little vanilla extract) and sliced strawberries. Thank you for sharing this recipe. I will be making it again!

This was creamy, delicious and super easy to make! I used a jar of caramel instead of making the topping myself and i mixed everything in the blender. Everyone loved it, thanks for sharing this recipe.

I did everything as directed. Didn’t have cream cheese so I added an extra egg. It took 1hr 15 min to bake. So delish.

I made this recipe as written and it turned out great! I made sure to bring the eggs and cream cheese to room temperature as recommended in other comments and warmed my cake pan before adding the caramel. Melting the sugar is a slow process at med-low heat and stirring constantly, be patient it will get there. The reason I gave 4 stars instead of 5 is because it was a little too dense for my personal tastes. I will probably try a more traditional flan next time.

It was definitely not as picture perfect as seen but everyone who tried it can’t stop talking about how good it tasted!

This was my first time making flan of any sort. I found the recipe to be simple. I mixed all my ingredients in the vitamix. Because I use fresh eggs from my chickens and they’re on the small size, I used 7 whole eggs. I did use bakers sugar for the caramel and it was easy peasy. I placed my dishes in the oven while it was preheating and once the caramel was ready, poured it into the warmed dishes. Because I’m inpatient, I ate one of the small ones after it had only been in the fridge for about an hour. Of course it had cooled for an hour on the rack prior to that. It was so decadent and the texture and flavors were divine. I can only imagine how wonderful it will taste after being in the fridge for an entire day. YUM! The only thing I did differently was to add the scrapings of a vanilla bean as well as the vanilla. I will definitely make this again as it’s not too sweet and is very creamy.

I used 3 whole eggs and 3 yolks, which made the custard very creamy, and I added 2 tbsp water to the sugar for the caramel sauce. I found if you don’t add water to the sugar, most of the caramel sticks to the pan when it hardens.

So easy and good! I would suggest using a blender to mix the custard. And the caramel worked fine but

I made this recipe in the blender. I ended up with 2 flans. I used 8 inches, 1 3/4 in deep, circular pans for the flans. I made the caramel twice, but 3/4 cup of sugar covered each pan but now I have to much residual caramel in them. I used 12 oz regular milk and 4 oz of half and half because didn’t had evaporated milk. They shrinked after refrigerated. But, tasted really good.

This was simple & delicious! I read the reviews and followed the advice to heat the dish in the oven before pouring the sugar in. I didn’t use the towel in the pan but did put it in a pan of boiled water in the oven. I used an 8” round and cooked a full hour.

No cause its my first time making it .

Changed nothing and came out super delicious. It was a hit for New Year’s eve.