Cheesecake Flan

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Okay, so i saw this recipe online and decided to do a test run with it..Things i changed: i only used one cup of sugar and a sprinkle of cinnamon...cook this in a heavy duty frying pan, medium heat..stir only when the sugar starts to melt and it becomes amber...NO WATER..i then poured it on two loaf pans instead of the ramekins..let the caramel harden a little bit...then i followed the rest of the recipe and poured the liquid into the loaf pans..i then put them in a large water bath and cooked it for about hour...after cooking, take it out of the water bath and cool it on top of the stove and then i refrigerated it overnight and when i flipped it on the plate the next day, DELICIOSO and beautiful...

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I've made this flan serveral times, its a hit with the family. Of course I never fully follow the recipe, instead of whole milk I add a can of coconut milk and instead of using white sugar for the caramel which I find to be a hit or miss process, I use brown sugar. I find it adds a different dimension and layer of flavor to my caramel. I have tried this recipe as written and I love it as well. But I think it can be adapted to your personal preference by changing up a few ingredients and because of that I'm giving it five stars!

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THIS WAS SUCH AN EASY RECIPE TO FOLLOW AND THE RESULTS, WHAT CAN I SAY, SIMPLY DELISIOSO! BETTER THAN MY MOTHER'S RECIPE.

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I tried out this recipe and I consider myself as a fracaso. Not because the recipe is incorrect or anything els. I am the one that doesnot know how to do it. You must have the time and pasiencia to do it....still love flan, so when any of my friends have flan I am there. Ingrid have you ever try doing it with Corn? Es delicioso.

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There are different ways of making the caramel and that is one way which has worked for me all the time. I am Cuban and that's how I do it. My aunt does it without water. Both ways work but I find that adding a little bit of water is much easier for the sugar to dissolve. making the camarel is NOT EASY and it is one of those types of recipes that you have to see it bein done to learn how to do it. By the way, YOU HAVE TO ALLOW FOR THE CARAMEL TO BECOME HARD, CRISTILIZED, BEFORE ADDING THE MIXURE. WHY? Because if you add the mixture when the caramel is soft, everything will get mixed and you will not have the SAUCE/CARAMEL on top of the flan when you flip it. So, once the sugar is dissolved, you let it sit for a while until it gets hard. then add the mixure and place in oven. when you take it out, let it cool for a couple of hours (2-3. then wiht a knife, go around and between the flan and the container in which you cooked it to separate it from the wall of the container. this will prevent the flan from splitting with you flip onto a plate. i like using a white plate so i enjoy the contrast of the yellowish/caramelized look of the flan against a white background. Presentation purposes! Hope my comment helps.

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I am not an experienced baker by any means. I started making the flan by cooking the sugar and water. I stirred the mixture until the sugar dissolved but then it quickly crystallized and was very stiff. I don't know where I went wrong. Then, I read the comments and decided to try again with adding 1T of corn syrup to the sugar mixture and I decided not to stir very much at all. I used a plastic spatula to stir it a couple times and from there on, just swirled the mixture in the pan. It took quite a while, at least 15 minutes, because I was afraid to turn up the heat past 4 or 5 on my oven, but it turned out PERFECT. For the cooking, I read a post that indicated the water should be so hot it could even be boiling so I heated water in the microwave until just boiling. I placed 6 ramekins in a 9x12 casserole dish with the towel and then poured in my water. It took about 45 minutes to cook and the dish turned out AMAZING. My flan was just slightly jiggly when I hit the ramekin on the side with a knife. It was my first time and I struggled a bit, but the results was so so yummy. I will definitely make again and my family loved it. I am giving a 4 out of 5 because the sugar mixture appears to be fairly tricky the first time if you are inexperience/intermediate and the cooking time appears to be short based on my experience and based on other reviews I read. Otherwise, was great!

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I would like to try making this recipe, but do you have a low calorie, low colestherol recipe.

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I followed this recipe exactly, with the addition of vanilla paste instead of extract (upped the vanilla flavor a bit. I cooked it as the recipe suggested and found the flan to be very undercooked. Recipe called for 30 minutes, I'd recommend 45 minimum or likely the full hour. With the baking change this recipe is well worth the time.

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The measurments were wrong and you are not supose to add water to the sugar or else it will crystalize. I would not recommend this recipe to anyone

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This takes me back to when I lived in Miami. The latin women I worked with would make this for every potluck, and I would devour it. I made this recipe for my friends, who had never tried flan, and they LOVED it. Thank you!