What is the best Flan/Quesillo recipe?

I've been trying these recipes online and then i always get these plain, yucky flans! They taste like plastic and aren't sweet. Any suggestions, because i'm dying for some good flan. I'm not looking for fat-free, i'm looking for ';OMG, this is the BEST FLAN EVER!'; recipes. Quesillo is another name for it.What is the best Flan/Quesillo recipe?
Hope you speak spanish, this is the best of the best, its from my country


http://recipes.quepasa.com/recipe/defaul鈥?/a>What is the best Flan/Quesillo recipe?
Try this website from the Rican Chef. She has some good variations of Flan. I have tried her pineapple flan, her almond flan, and her coconut cheese rum flan, and they all turned out great.





http://www.elboricua.com/recipes.html#de鈥?/a>


Good luck!
I got this recipe from Allrecipes.com:





Rated: 5 out of 5 by 223 members


Prep Time: 15 Minutes


Cook Time: 1 Hour 15 Minutes Ready In: 8 Hours


Yields: 10 servings





';This flan has condensed and evaporated milk as well as cream cheese to give it a thicker texture.';





INGREDIENTS:


3/4 cup white sugar


1 (8 ounce) package cream cheese,


softened


5 eggs 1 (14 ounce) can sweetened condensed


milk


1 (12 fluid ounce) can evaporated milk


1 teaspoon vanilla extract





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.


3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.


4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
i like this one


http://allrecipes.com/Recipe/Caramel-Gla鈥?/a>





i just replace the low fat condensed milk from the recipes to regular condensed
Caramel Coconut Flan: Quesillo





Caramelo:


2 cups sugar


1 to 2 tablespoons water


Flan:


1 (14-ounce) can sweetened condensed milk


1 (14-ounce) can unsweetened coconut milk


5 large eggs


1/4 teaspoon vanilla extract





Special equipment: 6 (6-ounce) opened and cleaned tuna cans








Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.


(Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)





Make the flan: Preheat the oven to 325 degrees F.





In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.





Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)





When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.
reduce some day old coffe and add some more sugar and add that to the mix
the best in my opinion, one that is not to eggish tasting is:





1 cup sugar


add sugar to saucepan and melt through..try not to burn, add to the dish you use, and coat with sugar glaze.





1 8oz. pkg cream cheese


1 can condensed milk


1 can evaporated milk


5 eggs


1 tablespoon vanilla


add all ingredients to blender and blend really well..then pour over hardened sugar..place container in a water bath and bake about an hour. then when tooth pick comes out clean its ready. then flip onto dish and wait for caramel to drizzel downsides..and then after that happens pan should be ready to lift..i prefer to chill then serve but i know people who love it cold.


AND..if you like flan cake...which is the best!!


do the same but use a bunt cake pan...make caramel, add to pan( if it hardens on you and you cant make an even layer half way up the pan just put the pan over the heat and move around with spoon, the caramel should melt again)..then spray the edges of pan with non stick spray( the half.. with no caramel) then make your favorite cake mix ( i use strawberry) make as directed except substitute the water for milk and mix cake mix. then add flan mix to caramel, then add the cake mix over the flan mix...it will mix a little but when you bake it, it magicly seperates it self..its really good..well you bake the same way but it takes 1 1/2 to 2 hours to bake. and you also need to bake in water bath


i hope you try this..its really good, even if you dont choose me as best answer..you can use any flavor of cake mix. when toothpick comes out clean, turn cake on to plate and let caramel drizzle down edges and pan should be ready to lift.


also dont forget to go around the edges with a knife to loosen it..this is for either just the flan alone or the flan cake!!





i hope you enjoy this as much as we do!!
go to foodnetwork.com