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MexicanAuthentic Cuisine

Flan Napolitano

Serves 4 to 6 Dessert vegetarian, Desserts

Flan Napolitano

Flan Napolitano is a beloved staple in Mexican households, often making its appearance at family gatherings and celebrations. It carries the warmth of tradition, its sweet aroma inviting everyone to gather around the table. This version stays true to its roots, offering simple yet indulgent flavors that echo the comfort of home-cooked meals.

The flan's texture is a silky dance between custard and cheesecake, thanks to the blend of cream cheese and the creamy sweetness of condensed milk. Each bite is a harmonious balance of vanilla richness and caramel undertones, leaving a lingering sweetness that is both familiar and deeply satisfying.

Ingredients

  • 200 g (1 cup)sugar — for the caramel
  • 5eggs
  • 1 can (397 g)sweetened condensed milk
  • 1 can (354 ml)evaporated milk
  • 120 g (4 oz)cream cheese — softened
  • 1 tbspvanilla extract
  • 1 pinchfine salt

Method

  1. Place a medium saucepan over medium heat and add 200 g (1 cup) sugar. Allow the sugar to melt without stirring, but gently swirl the pan occasionally to ensure even melting. Once the sugar turns a deep amber color, immediately pour the caramel into a flan mold or a round baking dish. Carefully swirl the mold to coat the bottom evenly with the caramel. Set aside to let the caramel harden.
  2. In a blender, combine 5 eggs, 1 can (397 g) sweetened condensed milk, 1 can (354 ml) evaporated milk, 120 g (4 oz) cream cheese, 1 tbsp vanilla extract, and a pinch of fine salt. Blend on high speed until the mixture is completely smooth and no lumps remain. This ensures a silky texture for the flan.
  3. Place a fine-mesh sieve over the caramel-coated mold and pour the blended custard mixture through the sieve. This step removes any remaining bits of egg or cream cheese, ensuring a smooth flan. Once strained, cover the mold tightly with aluminum foil to prevent a skin from forming on the custard.
  4. Preheat your oven to 175°C (347°F). Prepare a large baking dish or roasting pan that can hold the flan mold. Place the covered mold inside the pan and fill the pan with hot water until it reaches halfway up the sides of the mold, creating a water bath. Bake in the preheated oven until the center of the flan barely wobbles when gently shaken, indicating it is set.
  5. Remove the flan from the oven and let it cool to room temperature in the water bath. Once cooled, transfer the mold to the refrigerator and chill overnight to allow the flavors to meld and the texture to firm up.
  6. To serve, run a thin knife around the edge of the flan to loosen it from the mold. Place a rimmed serving plate over the mold and invert quickly and confidently. Lift the mold carefully, allowing the caramel to flood over the flan, creating a glossy, amber sauce.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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