📝 About This Recipe
Flan Napolitano is the crown jewel of Mexican postres, distinguished from its Spanish cousin by the addition of cream cheese, which lends a luxurious, cheesecake-like density. This velvety custard is bathed in a deep golden amber caramel that transforms into a luscious sauce once inverted. It is a timeless centerpiece of family gatherings, celebrated for its perfect balance of sophisticated sweetness and cooling, creamy texture.
🥗 Ingredients
The Perfect Caramel
- 1 cup Granulated white sugar (high quality)
- 2 tablespoons Water (to help the sugar melt evenly)
- 1/2 teaspoon Lemon juice (prevents crystallization)
The Creamy Custard Base
- 8 ounces Cream cheese (full-fat, softened to room temperature)
- 14 ounces Sweetened condensed milk (one standard can)
- 12 ounces Evaporated milk (one standard can)
- 5 pieces Large eggs (at room temperature)
- 1 tablespoon Mexican vanilla extract (for authentic deep flavor)
- 1/4 teaspoon Salt (to balance the sweetness)
For Garnish
- 1/2 cup Fresh berries (strawberries or raspberries)
- 4-5 pieces Fresh mint leaves (for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Place a large roasting pan on the counter that is big enough to hold your flan mold (a 9-inch round cake pan or a traditional 'flanera').
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2
In a heavy-bottomed saucepan over medium heat, combine the sugar, water, and lemon juice. Stir once to moisten the sugar, then do not stir again.
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3
Cook the sugar, swirling the pan occasionally, until it turns a deep amber color (about 8-10 minutes). Watch closely as it can burn in seconds once it starts to color.
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4
Immediately pour the hot caramel into your 9-inch cake pan or flanera. Tilt the pan quickly to coat the entire bottom and slightly up the sides. Set aside to harden.
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5
In a blender, combine the softened cream cheese and the sweetened condensed milk. Blend until completely smooth with no lumps.
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6
Add the evaporated milk, eggs, vanilla extract, and salt to the blender. Pulse until just combined; avoid over-blending to prevent too many air bubbles.
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7
Pour the custard mixture through a fine-mesh sieve into the caramel-lined pan. This ensures a perfectly silky texture by removing any stray egg bits or bubbles.
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8
Cover the pan tightly with aluminum foil. If using a flanera, lock the lid in place.
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9
Place the flan pan inside the larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan pan (Baño María).
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10
Carefully transfer the roasting pan to the oven. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight, gelatinous jiggle.
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11
Remove the flan pan from the water bath and let it cool on a wire rack at room temperature for about 1 hour.
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12
Refrigerate the flan for at least 4 hours, though overnight is best. This allows the caramel to liquefy and the custard to fully set.
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13
To serve, run a thin knife around the edge of the pan. Place a large rimmed serving plate over the pan and quickly flip it over. Let it sit for a moment until you hear the 'suction' release.
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14
Lift the pan off slowly, allowing the caramel sauce to cascade over the sides. Garnish with fresh berries and mint before slicing.
💡 Chef's Tips
Always ensure your cream cheese is at room temperature to prevent a lumpy custard. Strain the custard mixture through a fine sieve; this is the secret to a professional, air-hole-free texture. Do not overbake! The flan will continue to firm up as it cools in the refrigerator. If your caramel hardens in the pan before you can spread it, simply place the pan over a low burner for a few seconds to re-melt it. Use a rimmed plate for unmolding to catch all the precious liquid caramel sauce.
🍽️ Serving Suggestions
Serve with a small dollop of unsweetened whipped cream to cut through the richness. Pair with a glass of Mexican Rompope (eggnog) or a strong cup of Café de Olla. Add a sprinkle of toasted pecans on top for a delightful crunch. A side of fresh mango or papaya provides a bright, tropical acidity that complements the creamy base.