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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 51-60 of 60

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  • on December 19, 2007

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    the caramel in not on the list of ingred and what size can I need to buy.

    Agnes Wiktorowski
    Strongsville
    Ohio

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  • on December 02, 2007

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    pretty easy and tasty

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  • on December 01, 2007

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    tried this recipe but not in the the little bowls that this baker used. I tried it in a 7" cake pan and i belive it came out just as good if not better. Recipe remained the same. Thank you

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  • on November 30, 2007

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    I saw this in the am and made it for my in-laws that night. They seemed highly pleased. My husband hates flan but he said he loved this because of the cheesecakey taste. He has asked me to make it again!

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  • on November 26, 2007

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    Great tasting flan recipe. Prep time is a little longer than 15 min...it actually took aroung 30 min. I didn't have any ramekins so I just used a 9" baking pan instead and it came out just fine.

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  • on November 24, 2007

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    The flan came out beautiful, delicious, and smooth as silk. The times and ingredient amounts were quite a bit off though. For the 15 min prep time allow about an hour or more. For making the caramel, follow Alton Brown's advice and invest in a candy thermometer and add that tablespoon of corn syrup.

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  • on November 24, 2007

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    It was absolutely delicious rich great texture. My Family loved it.

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  • on November 20, 2007

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    Among all the differents kinds of flan recipies, this is superb. The perfect combination between cheese cake and flan
    I recommend it for , like me, love both desserts.

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  • on November 12, 2007

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    I have been looking for this recipe for a very long time. I have never eaten it before but my friends were telling me how wonderful it is. Well I made the one on this show and it was awesome! I let all my friends that told me about their experiences with Cheesecake Flan and they said it made them go "Oh my God" after each bite. It gave me a smile on my face to know that. There is something I did change, the oven temperature was listed at 325 but found that a lil too low (on my first try and boosted it to 350 and it cooked perfectly. If I could give 6 stars I would, love you Ingrid!

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  • on October 12, 2007

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    It's absolutely rich and full of flavor.

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