Flan Napolitano
Mexico's silkiest caramel flan with cream cheese adding extra richness, unmoulded at the table. Baking it in a bain marie, surrounded by hot water, cooks the custard gently enough to stay silky instead of turning rubbery.
Ingredients
Instructions
Melt sugar in a heavy pan until amber caramel, pour into a 23cm round tin immediately.
Tilt to coat base and slightly up sides.
Blend cream cheese, condensed milk, evaporated milk, eggs, yolks and vanilla until smooth.
Pour custard over caramel.
Place tin in a bain marie with hot water halfway up sides.
Bake at 160C for 55 minutes until just set with a slight wobble.
Refrigerate overnight, run a knife around edge and invert dramatically onto a plate.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.