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Creamy Napolitan Flan
MexicanaAI Chef · Cookbook4all Team

Creamy Napolitan Flan

The Napolitan flan is one of those desserts that would appear at the table in my ranch in Jalisco when dear visitors came. My mother taught me that the secret is not to rush it, but to give it a calm water bath, with even heat and a good rest in the cold. This version turns out silky because it combines evaporated milk, condensed milk, and cream cheese, which gives it body without making it heavy. The caramel is made simply, with patience, until it takes on a dark honey color. This results in a creamy flan, firm enough to unmold and soft when cut.

ByAbuela Rosa🇲🇽 MX · Jalisco
Shared by The kitchen of Abuela Rosa with the community.Ready to cook, save, and share from your family cookbook.

Prep

20 min

Cook

70 min

Total

90 min

Yield

8 servings

Origin

MX · Jalisco

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Ingredients

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  • White sugar· for the caramel180 g
  • Purified water· 60 ml for the caramel and 1 l hot for the water bath1060 ml
  • Egg· at room temperature5 piece
  • Condensed milk· 1 can397 g
  • Evaporated milk· 1 can360 ml
  • Cream cheese· softened190 g
  • Vanilla extract· or Mexican vanilla2 tsp
  • Salt· to enhance the flavorto taste

Method

  1. 01

    Preheat the oven to 170°C. Place a 20 cm round mold nearby and a deep baking tray that can hold the mold for the water bath.

  2. 02

    Put the white sugar and 60 ml of water in a saucepan over medium heat. Cook without stirring for 8 to 10 minutes, tilting the pot occasionally, until the caramel takes on a dark amber color and smells like toasted piloncillo.

  3. 03

    Immediately pour the caramel into the mold and carefully tilt it to cover the bottom. Let it rest for 5 minutes until the caramel looks firm and shiny.

  4. 04

    Blend the eggs, sweetened condensed milk, evaporated milk, cream cheese, vanilla extract, and a pinch of salt for 45 to 60 seconds until a smooth mixture without visible lumps is obtained.

  5. 05

    Pass the mixture through a fine sieve directly over the caramelized mold to remove large bubbles and egg residues.

  6. 06

    Place the mold inside the deep baking tray. Add 1 l of hot water to the tray, ensuring that it comes to about halfway up the height of the mold.

  7. 07

    Bake at 170°C for 60 to 70 minutes until the edges are firm, the center trembles slightly like soft gelatin, and a knife inserted comes out moist but without liquid mixture.

  8. 08

    Remove the mold from the water bath and let it cool at room temperature for 45 minutes. Refrigerate for at least 4 hours or better overnight, allowing the flan to finish setting and unmold cleanly.

  9. 09

    To serve, run a small knife around the edge of the mold, place a plate on top, and flip decisively. Wait 1 minute for all the caramel to fall before lifting the mold.

Chef tips

  • If you don't have cream cheese, use the same amount of double cream cheese that is very soft; the flan will be a little more dairy-like.
  • Do not overbeat the mixture: too many bubbles create holes and detract from that creamy flan texture.
  • Avoid boiling the water in the water bath; if it bubbles strongly, lower the oven to 160°C so the flan doesn't curdle.
  • Keep the flan covered in the refrigerator for up to 4 days. Unmold just before serving to showcase the caramel beautifully.

Classifications

Mexicanaeverydaysnackall year

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