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Flan Napolitano. Let me guess. You’ve been scrolling recipes, looking for something that’ll impress your friends (without needing a fancy culinary diploma or 10 different mixing bowls). Maybe you tried flan once at a party, felt its silky magic, and now you want to make it yourself… but, oof, it seems intimidating. Don’t stress! I’ve honestly fumbled through a lot of flans in my kitchen, so I promise you—if I can do this, so can you.
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More About This Recipe
So let’s chat flan Napolitano. If you’ve never had it—what a treat you’re in for. This Mexican dessert, real classic, is basically a dreamy custard with a caramel layer on top. Honestly, it looks more complicated than it is. It comes together with just a few simple things from the pantry: eggs, milks, vanilla, and some sugar. Here’s a secret—no weird or hard-to-find stuff.
I first made this when my neighbor asked for a “real deal” Mexican dessert for her birthday (no pressure). My first batch, let’s just say, needed… improvements. Too wobbly. But then, I started doing two things: blending the custard for a super smooth texture, and running a butter knife along the pan before unmolding. Wowza, game changer. So if you’ve ever been scared of sticking or lumps, honestly, let those worries go. And don’t be afraid to play—you can swap flavors, try swapping in a bit of orange zest, or top it with toasted coconut if you’re feeling wild.
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Nutrition Information
Here’s where it gets real. Is flan Napolitano super healthy? Well, no. But I mean, it’s dessert! That said, you’re not eating the whole thing (unless you’re my brother-in-law, and even then, he regretted it).
Basic breakdown per slice (figuring 10 slices out of one pan):
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- Calories: Roughly 320
- Carbs: About 42 grams (sweet, but not wild)
- Protein: 7 grams
- Fat: 12 grams (the creamy kind, the good stuff)
Want to lighten it up? Use low fat milk or swap in half coconut milk for a twist. Flan isn’t meant to diet on, but you can tweak it to fit your vibe if you want. Just don’t skip the caramel—life’s too short.
Photos of Original Mexican Flan Napolitano
So, this is what you came for, right? The proof. Here’s a peek at what real homemade flan Napolitano should look like. Smooth as glass, golden on top, just a little wiggle if you shake the plate (like, not earthquake-level, more like gentle breeze).
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“Can’t believe I actually pulled off flan napolitano—it’s a showstopper every time! Even my picky abuela gave me a gold star. Highly recommend making extra caramel, just saying.”
Try These Next
If you’re loving this whole sweet-creamy-caramel vibe, let me hype you up with a few super solid add-ons for your flan. Seriously, these take it from “yum” to “how can anything taste this good?”
- Dollop with lightly whipped cream (hand-whipped is my favorite—so rustic, you know?)
- Sprinkle a pinch of cinnamon or even chili powder for a fun kick
- Pair with a black coffee or Mexican hot chocolate, sit back, and enjoy
You’ll Also Love
Now, if you wanna keep the fiesta going, don’t just stop at flan Napolitano. I mean, you could, and everyone would be thrilled, but why not try out a couple other favorites? Tres leches cake is like a pillow of milky heaven. Or go for Mexican rice pudding if you want cozy vibes (especially if it’s rainy and you need a pick-me-up). And one more tip—flan leftovers make killer breakfast. Not judging.
Common Questions About flan napolitano
Do I have to use a water bath?
You actually do. It keeps the edges from getting rubbery and gives you that velvety texture. I once skipped it…never again.
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How long does flan Napolitano last in the fridge?
About four days, honestly. By then, it’ll usually be gone, but technically, it holds up that long (wrapped well!).
Can I freeze flan?
Not my favorite move. Custard changes a bit—gets icy. Better to make it fresh.
Caramel isn’t working! Any backup plan?
If your sugar burns, just toss it and start over. Happens to everyone. It’s quick, I swear!
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Do I need fancy pans?
No way. I’ve used everything—metal, glass, a bread pan in a pinch. Just grease ‘em and you’re golden.
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Flan Napolitano
Equipment
- Blender
- 9-inch round baking pan
- Large roasting pan
- Aluminum foil
- Oven
Ingredients
Caramel
- 1 cup granulated sugar
Custard
- 1 can sweetened condensed milk 14 oz (396 g)
- 1 can evaporated milk 12 oz (354 ml)
- 5 eggs large
- 8 oz cream cheese softened
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan over medium heat, melt the granulated sugar until it turns into a golden caramel. Carefully pour the caramel into a 9-inch round baking pan, tilting to coat the bottom evenly. Set aside to cool and harden.
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, softened cream cheese, and vanilla extract. Blend until smooth.
- Pour the custard mixture over the hardened caramel in the baking pan. Cover the pan tightly with aluminum foil.
- Place the covered baking pan into a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking pan, creating a water bath.
- Carefully place the roasting pan in the preheated oven and bake for 1 hour and 15 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the baking pan and invert to release the flan onto the plate. The caramel will flow over the top, creating a delicious sauce.
Notes
Bring Some Magic to Your Table
There you have it. Flan Napolitano might look like it belongs in a five-star restaurant, but trust me—your own kitchen can pull this off. Remember, don’t let the wobbly step scare you. For even more flan tips and ingredient lists, check out these helpful recipes on Chef Marcela’s Facebook, QueRicaVida.com, or Pati Jinich’s blog—they’ll back me up! Grab your ingredients and don’t second-guess yourself. Seriously, you’ll wow your crew and probably get roped into dessert duty forever.
