Flan Napolitano Guide (Print View)
Silky Mexican custard with cream cheese and caramel, chilled to set for a smooth, decadent finish.
# What You'll Need:
→ Caramel
01 - 1 cup granulated sugar
02 - 1/4 cup water
→ Custard
03 - 1 (8 oz) package cream cheese, softened
04 - 1 (14 oz) can sweetened condensed milk
05 - 1 (12 oz) can evaporated milk
06 - 4 large eggs
07 - 1 tablespoon vanilla extract
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Position the rack in the center of the oven.
02 - In a saucepan, combine granulated sugar and water. Cook over medium heat without stirring until the sugar melts and turns a deep golden brown, approximately 8 to 10 minutes. Immediately pour the caramel into a 9-inch round cake pan or flan mold, swirling to coat the bottom evenly.
03 - Combine softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract in a blender. Blend on medium speed until the mixture is smooth and completely homogeneous.
04 - Pour the custard mixture gently over the set caramel in the prepared pan.
05 - Place the flan pan inside a larger baking dish. Carefully pour hot water into the outer dish, filling it halfway up the sides of the flan pan to create a bain-marie.
06 - Bake for 1 hour or until the center is just set and a knife inserted into the middle comes out clean.
07 - Allow the flan to cool to room temperature, then refrigerate for at least 3 hours, preferably overnight, before unmolding.
08 - Run a thin knife around the edge of the pan to loosen the flan. Place a serving plate over the pan and invert to release the flan with the caramel sauce flowing over the top.
# Expert Suggestions:
01 -
- The cream cheese makes the texture impossibly silky, almost like a marriage between traditional flan and cheesecake that no one expects.
- You can make it the day before a gathering, which means zero stress when guests arrive and one less thing competing for oven space.
02 -
- If you stir the caramel with a spoon instead of swirling the pan, sugar crystals will form along the sides and the whole batch turns gritty instead of smooth.
- Underbaking by even ten minutes means the center will collapse when you invert it, so always trust the knife test over the timer.
03 -
- Line the bottom of your larger baking dish with a folded kitchen towel before setting the flan pan inside, which prevents the water from sloshing over the edges when you move it to the oven.
- Tapping the blender on the counter before blending releases air bubbles that would otherwise create ugly holes throughout your finished flan.