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Cheesecake Flan Recipe

Cheesecake Flan

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 31-40 of 60

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  • on December 24, 2008

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    This recipe is a bit tricky. You actually melt the sugar so follow the recipe using 2 cups of sugar to only 1/4 cup of water. I add a tablespoon of corn syrup, too, to help prevent the sugar from crystallizing. Be patient. Don't stir once it's going. Us a wet pastry brush to wipe any sugar crystals from the side of the pan. The good part is that this recipe makes lots!

    I used light cream cheese, nonfat evaporated milk and non-fat milk. I put it into a 9" round cake pan and it was too much. Next time, I will try either a taller pan or a 10" pan. Since I used only one pan, I ended up baking it for about an hour and 10 minutes.

    It was really rich and creamy tasting. I was amazed.

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  • on November 20, 2008

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    I actually grew up watching my parent making regular Flan and remembering never enjoying it. Now that I have my own family and enjoy entertaining I had no idea how many different version there were. I substituted mine with one can of coconut milk and one can of cream of coconut. I can tell anyone that this is to die for.

    I do not have to put anything ice water as this recipe calls for but do follow the rest of the receipe.

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  • on July 22, 2008

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    I used 2 packages of creamcheese (16 oz. and 1 1/2 can of condensed milk. I added one tsp. of corn starch. This makes it firmer. I first resolved in a little milk. A had them the fridge overnight before removing them from the ramekins. With a spoon I removed the remaining caramel from the bottom of the ramekin and used it as garnish together with some lemon zest.
    Also: the little salt in the creamcheese gives it the right touch.

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  • on June 24, 2008

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    Watching Ingrid prepare this recipe had my attention. Now reading everyones reviews I diffently want to give it a try. I am new to the culinary world but I have realized and read that, there are a lot of things we have to take into consideration. What I mean is don't blame the recipe for the out come of the dessert. Weather is a BIG factor, cheap/stale ingrediens and of course different ovens temp. Give it a few more trys.- :

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  • on April 15, 2008

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    I tried out this recipe for a New Year's Party dessert and it was a big hit. Basically what I did was modify the recipe slightly - but substituting the whole milk for a can of Coconut Milk. My son-in-laws loves it, in fact I made another batch last night to celebrate his promotion/new job at his request. The coconut flavor is very subtle yet brings this recipe back to the caribe!
    Enjoy

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  • on April 14, 2008

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    I have made Flan recipes before and I must say that I did not like this one. I was orginally excited because of the cream cheese idea. The sugar ratio did not work for me. It was too much sugar and too little water so I had to keep adding water and let it cook for much longer than expected. The Flan took longer than the alotted time to cook and the end result tasted ok but nothing spectacular.

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  • on April 14, 2008

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    This dish is so decadent and awesome. One of my top 3 desserts!

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  • on April 14, 2008

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    A co-worker made this flan and shared with the office. I know she followed the recipe to the letter, as she is not an absolute cook. It was wonderful. I love custard and flan is one of my favs. This was smooth and creamy. I loved it. I'm going to use this recipe over & over.

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  • on April 09, 2008

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    I wasted a whole box of sugar and ended up with a sugar rock and the flan mixture never set! It stayed runny!

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  • on January 29, 2008

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    Folks, Please look at the recipe ....2 cups of sugar to 1/4 cup water? HMMMMMM, solid rock sugar. Never seen a recipe with less than 2 to 1 water to sugar

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