Flan Napolitano Guide (Print)

Silky cream-cheese custard set under a glossy caramel, chilled and inverted for elegant, individual servings.

# Ingredient list:

→ 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

# 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 - Place cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract into a blender. Blend until the mixture is completely smooth and no lumps remain.
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 to create a bain-marie, filling it halfway up the sides of the flan pan.
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. Place a serving plate over the top and invert to release the flan, allowing the caramel sauce to flow over the top.

# Expert Tips:

01 -
  • The cream cheese transforms a traditional flan into something impossibly dense and velvety, almost like a cheesecake and a custard had the most elegant baby possible.
  • That liquid caramel pooling over the top when you flip it onto a plate will make everyone at the table go quiet for just a moment.
02 -
  • Walking away from caramel is the fastest way to ruin it, so stay at the stove and keep your eyes on that color change.
  • The water bath is not optional because direct oven heat will give you a curdled, eggy texture instead of the silky finish you want.
03 -
  • The flan always tastes better on day two because the caramel seeps into the custard and everything mellows into pure harmony.
  • Use a thin bladed knife and warm it under hot water before running it around the edge for the cleanest release.

Go back