Flan Napolitano
Flan Napolitano is a rich and creamy Mexican custard dessert with a luscious caramel topping. This classic treat combines eggs, sweetened condensed milk, evaporated milk, and cream cheese to create a smooth, velvety texture that's sure to impress your guests.
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
For a twist, consider adding a touch of orange zest to the custard mixture or topping the flan with toasted coconut before serving. Always use a water bath to ensure a smooth and creamy texture.