Flan Napolitano
Silky Vanilla Flan
A silky baked custard built on condensed milk, evaporated milk, and cream cheese, poured over a hand-melted amber caramel and baked in a water bath until the center barely trembles.
Flan Napolitano
✦ Antes de Empezar
Before you cook
Can I make this flan a day ahead?
Yes — you should, in fact. It needs at least 6 hours in the refrigerator to fully set after baking, so making it the day before you plan to serve gives it time to firm up and makes unmolding easier.
Ingredientes· 7View
Caramel Layer
- 1 cupGranulated Sugarmelted into dry caramel
Napolitano Custard
- 4 ozCream Cheesesoftened (makes flan dense and velvety)
- 5Large Eggs
- 12 oz canEvaporated Milk
- 14 oz canSweetened Condensed Milk
- 1 tbspVanilla Extracthigh-quality extract
- pinchSaltbalances sweetness
Instrucciones
7 pasosPrepara el horno
Prep the oven
Heat the oven to 350°F (175°C). Place a 9-inch round cake pan inside a larger roasting pan.
Haz el caramelo
Make the caramel
Melt sugar in a dry saucepan over medium heat until amber. Immediately pour into the cake pan and tilt to coat the bottom.
Licúa la mezcla
Blend the custard
Blend condensed milk, evaporated milk, cream cheese, eggs, vanilla, and salt only until smooth; excessive blending creates bubbles.
Cuela y hornea
Strain and bake
Strain over the caramel. Pour hot water into the roasting pan to reach halfway up the flan pan.
Hornea el flan
Bake the flan
Bake 55 to 70 minutes, until the edges are set and the center still trembles slightly.
Enfría y refrigera
Cool and chill
Cool, then refrigerate at least 6 hours.
Desmolda y sirve
Unmold and serve
Run a thin knife around the edge and invert onto a rimmed platter.