I must have done something wrong, though I followed the recipe to the letter. There were a number of problems with this recipe. Firstly, a 9" cake pan is not large enough to acccomodate the filling; I had to get rid of nearly a cup of filling. Then the flan puffed up over the sides creating huge cracks. Even after cooling it properly, it would not unmold from the pan. Worse yet, the texture was grainy and overbaked, not creamy and satiny smooth like flan should be. It was kind of a train wreck.
Cream Cheese Flan
TMorgan Posted: 02/21/10