MexicanaAI Chef · Cook Book 4all Team

Creamy Napolitano Flan

Name: Creamy Napolitano Flan
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Mexicana
Ingredients: 180 g White sugar for the caramel; 1060 ml Purified water 60 ml for the caramel and 1 l hot for the water bath; 5 piece Egg at room temperature; 397 g Condensed milk 1 can; 360 ml Evaporated milk 1 can; 190 g Cream cheese softened; 2 tsp Vanilla extract or Mexican vanilla; 1 pinch Salt to enhance the flavor

The Napolitano flan is one of those desserts that would appear on the table in my ranch in Jalisco when dear guests visited. My mother taught me that the secret is not to rush it, but to give it a calm water bath, with steady heat and a good rest in the cold. This version is silky because it combines evaporated milk, condensed milk, and cream cheese, which adds 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

DinersAdjust diners to recalculate quantities.

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 teaspoon
Salt· to enhance the flavorto taste

Method

01
Preheat the oven to 170°C. Place a 20 cm round mold nearby and a deep tray that can fit the mold for the water bath.
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.
03
Immediately pour the caramel into the mold and carefully rotate it to cover the bottom. Let it rest for 5 minutes, until the caramel looks firm and shiny.
04
Blend the eggs, sweetened condensed milk, evaporated milk, cream cheese, vanilla extract, and a pinch of salt for 45 to 60 seconds, until obtaining a smooth mixture with no visible lumps.
05
Pass the mixture through a fine strainer directly over the caramelized mold to remove large bubbles and egg remnants.
06
Place the mold inside the deep tray. Add 1 liter of hot water to the tray, being careful to reach approximately halfway up the height of the mold.
07
Bake at 170°C for 60 to 70 minutes, until the edges are firm, the center wobbles slightly like soft gelatin, and when inserting a knife, it comes out moist but without liquid mixture.
08
Remove the mold from the water bath and let cool at room temperature for 45 minutes. Refrigerate for at least 4 hours, or better yet, overnight, so the flan sets completely and unmolds cleanly.
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 well softened; the flan will be a bit more milky.
Do not overmix the batter: too many bubbles create holes and take away 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 beautiful caramel.