Description
Unlock the secrets to a perfectly silky, rich, and unforgettable Flan Napolitano with this authoritative recipe. Featuring a subtly tangy cream cheese addition, it’s a true masterpiece.
Ingredients
- 1 cup Granulated Sugar (for caramel)
- 2 tbsp Water (optional, for caramel)
- 1 (12 oz) can Sweetened Condensed Milk
- 1 (12 oz) can Evaporated Milk
- 4 Large Whole Eggs
- 2 Large Egg Yolks
- 2 oz Cream Cheese, softened
- 1 tsp Pure Vanilla Extract
Instructions
- 1. Make the Caramel: In a heavy-bottomed saucepan, combine sugar and water (if using). Cook over medium heat without stirring until dissolved. Once dissolved, swirl until it turns a deep amber. Immediately pour into a 9-inch round cake pan, tilting to coat the bottom and sides. Let cool and harden.
- 2. Prepare the Custard: Preheat oven to 350°F (175°C). In a blender, combine condensed milk, evaporated milk, whole eggs, egg yolks, softened cream cheese, and vanilla. Blend until completely smooth.
- 3. Assemble Flan: Pour the custard mixture through a fine-mesh sieve into the caramel-coated pan. Cover the pan tightly with aluminum foil.
- 4. Bake in Water Bath: Place the covered flan pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan pan. Bake for 1 hour to 1 hour and 15 minutes, or until the center is just set but still slightly jiggly.
- 5. Cool and Chill: Carefully remove the flan pan from the water bath and uncover. Let cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- 6. Unmold and Serve: Run a thin knife around the edge of the flan to loosen it. Place a serving plate inverted over the pan, then swiftly flip the flan onto the plate. The caramel will flow down. Slice and serve cold.
- Prep Time: 15 mins
- Cook Time: 70 mins