Mexican cuisine · Desserts & Sweets

Flan Napolitano

Silky caramel egg custard, Mexican style – dense, creamy and best served fridge-cold.

Ingredients · for 6 servings

• 150 g sugar (for the caramel)
• 4 eggs
• 1 can sweetened condensed milk (400 g)
• 1 can evaporated milk (340 g)
• 100 g cream cheese
• 1 tsp vanilla extract

Instructions

1. Melt the sugar in a pot without stirring until golden brown, then immediately pour the caramel into a bundt or baking dish; swirl until the bottom is coated.
2. Blend the eggs, both types of milk, cream cheese and vanilla in a blender until smooth.
3. Pour the mixture through a sieve onto the caramel.
4. Set the dish in a deep pan of hot water (a water bath) and cover with foil.
5. Bake at 160 °C for 50–60 min, until the flan is set but still wobbles slightly in the middle.
6. Let cool completely and chill for at least 4 hours.
7. To serve, loosen the edge and turn the flan out onto a plate – the caramel runs down as a sauce.