One of the most recognized desserts from Mexico is flan. There are many variations of this delicious dessert, but one of the most popular ones is the flan napolitano. The difference between a regular flan and flan napolitano is an extra ingredient: cream cheese. The cream cheese helps this flan obtain an irresistible creamy, soft consistency. So if you are lactose intolerant like me, I recommend you have your dairy digestive pills on hand because you won't be able resist this delicious flan!
🥣 Cooking Time: 45-50mins
🍲 Serves: 6-8
Ingredients
1 can of condensed milk 1½ package of cream cheese 8 eggs 1 can of evaporated milk 2 teaspoons of vanilla extract ½ cup brown sugar
½ cup of water
Directions
1. Add the water to a small saucepan and place over medium heat. Gradually add the brown sugar, using a wooden spoon or a rubber spatula to constantly mix. Continue mixing until the water evaporates and the sugar melts turning into a shiny, brown caramel.
2. Using a flan mold, or a round pan suitable for baking, pour the caramel, making sure that the entire bottom is covered.
3. Using a blender, combine the remaining ingredients until well incorporated. The mixture should have a smooth consistency, and without any lumps.
4. Pour the mixture into the flan mold with the caramel, and cover with an oven-safe lid or tight aluminum foil.
5. Bake in a water bath (bain-marie) at 350°F (180°C), for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the flan to cool at room temperature for 30 minutes, removing the lid or aluminum foil.
7. Once the flan has cooled long enough, invert the mold onto a large plate or tray and refrigerate for 2 hours before serving. Bon Appetit!
Notes
This recipe requires you to do a water bath also known as bain-marie, which is a method used to cook something evenly, and slowly. There are two types of water bath, dry water bath and contact water bath. Both methods need two containers: a small one where we put the ingredients, and a big one where we put hot water.
In a contact water bath, the water bath allows the small container to come into contact with the water inside the large container. Here the large container should be large enough so that the small container can be half submerged in the hot water. This is the most common bain-marie method that is used, and the one that we used to bake this flan.
If you use mold without a lid and cover with aluminum foil, be sure to make a small hole in the middle once covered. This will prevent the mixture from overflowing and spilling while the flan is baking. It has happened to me, and from experience, I recommend it.
Once the flan is ready, it is very important to let it cool at room temperature before removing from the mold and refrigerating. If you refrigerate it immediately after it cools off without removing if from the mold, the caramel will stick to the mold and the flan will not come out. So be careful!
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