Flan Napolitano (Mexican Cream Cheese Flan)
Local name: Flan napolitano
In short: A silky baked custard with cream cheese, condensed milk and eggs, set in a glassy caramel that pools over the top when you unmold it. It takes about 1 h 25 min in total and makes 10 servings.
- Prep
- 25 min
- Cook
- 1 h
- Resting
- 8 h
- Total
- 1 h 25 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 300 kcal
Flan napolitano is the flan most Mexican families make for birthdays and Sunday lunches. Unlike a plain egg custard, it includes cream cheese along with condensed and evaporated milk, which makes it dense, creamy and very smooth. A bittersweet caramel lines the pan and runs down the custard once it is turned out. Bake it gently in a water bath and chill it overnight for a clean slice with no bubbles.
Instructions
- Heat the oven to 160°C (325°F) and put the kettle on. Have a 23 cm (9 in) round cake pan and a deep roasting pan ready.
- Make the caramel: heat the sugar and water in a small saucepan over medium heat without stirring, swirling the pan, for 6 to 8 minutes until it turns deep amber. Pour it into the cake pan and tilt to coat the bottom.
- Blend the condensed milk, evaporated milk, cream cheese, eggs, vanilla and salt for 30 seconds until completely smooth.
- Pour the custard through a fine sieve into the caramel-lined pan. Cover the pan tightly with foil.
- Set the pan in the roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
- Bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly when shaken.
- Lift the pan out of the water and cool to room temperature, then refrigerate for at least 6 hours or overnight.
- Run a thin knife around the edge, set a rimmed plate on top and flip the pan over in one quick move. Let the caramel flow out, then slice and serve cold.
Tips
- Stop the caramel at amber. If it turns dark brown it tastes burnt and bitter. Pour it immediately, since it hardens fast.
- Straining the custard and covering the pan with foil keeps the surface smooth and prevents bubbles and a rubbery skin.
Questions and answers
Why does my flan have holes?
The oven was too hot or the custard was not cooked in a water bath. Bake at 160°C (325°F) with the pan covered and take it out while the center still wobbles.
How long does flan keep?
Covered and refrigerated, it keeps for up to 4 days. Unmold it the day you plan to serve it so the caramel stays glossy.
Can I make flan without cream cheese?
Yes. A classic flan uses only milk, eggs and sugar and has a lighter, more delicate texture. The cream cheese version is called flan napolitano.
How long does it take to make Flan Napolitano (Mexican Cream Cheese Flan)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Flan Napolitano (Mexican Cream Cheese Flan)?
About 300 kcal per serving, with 8 g of protein, 40 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 8 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Fiber | 0 g |
| Sugar | 38 g |
| Sodium | 160 mg |
Estimated values, calculated from the ingredients.
