I have been causeing this to be Flan recipe for any couple of years, which is always a success w/ everybody that tries it. I've the prep time lower to ten minutes. Some changes I've designed to the recipe which i have loved: Use (2) 8 oz packages of Cream Cheese, and (6) eggs, 11/4 teaspoons Vanilla. IMO this really firms in the texture from the flan, and also the cream cheese flavor comes through much more! I have been which makes it by doing this for some time. Good Eating! PS - For carmelizing the sugar, which some have pointed out they have issues. I start at approximately 70% heat, when the sugar starts to form clumps, Then i use 30%, and also stir next. This carmelizes the sugar considerably faster. Just see it carefully which means you don't scorch.
Amazing! I am Puerto Rican which taste similar to the cream cheese flan I am accustomed to. Since I am watching my weight, i made use of fat milks and free of fat cream cheese. I made use of half the quantity of sugar needed for that glaze. When the sugar was caramelized and melted, I added equal quantity of splenda and some water since the splenda made the glaze just a little lumpy. I am gonna abide by it towards the letter around the weekend :) Thanks!
Just learned that this recipe was published WAY before I published Creamy Caramel Flan (Used to do search but didn't check this out at that time) I'm attempting to inform CC to get rid of mine but could't reach out to them yet. So because it's the precise from the one I published will put my review here and inform them after i can. It was very easy and creamy good - DH declared it the very best he's ever endured. I'd little difficulty with caramelizing the sugar however a tip which i found mentioned that Place the baking dish inside a hot oven for around a few minutes before adding the sugar. The new dish stored the sugar liquified just lengthy enough to obtain an even coating. This really is one great recipe. Again so sorry because of not finding this before I published exactly the same recipe and can report it simply when I'm able to