Flan Napolitano

A rich and creamy Mexican custard with a caramel sauce, baked to perfection. This version includes cream cheese for an extra smooth texture.

Prep Time

20 minutes

Total Time

80 minutes

Calories

357 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.99/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1cupGranulated Sugar(For the caramel)

£0.30

0.3cupWater(For the caramel)

1can (12 oz)Evaporated Milk

£1.20

1can (14 oz)Sweetened Condensed Milk

£1.70

8ozCream Cheese(Softened)

£2.80

5largeLarge Eggs

£1.75

1teaspoonVanilla Extract

£0.15

0.3teaspoonSalt

£0.01

Total Cost

£7.91

£0.99 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Make the caramel: In a medium saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, until the mixture turns a deep amber color. Watch carefully to prevent burning.
3.
Pour the caramel into the bottom of a 9-inch round baking pan and swirl to coat evenly. Set aside.
4.
In a blender, combine evaporated milk, sweetened condensed milk, cream cheese, eggs, vanilla extract, and salt. Blend until smooth and creamy.
5.
Pour the custard mixture into the baking pan over the caramel.
6.
Prepare a water bath: Place the baking pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the flan pan.
7.
Carefully place the entire setup in the preheated oven.
8.
Bake for 55-65 minutes, or until the flan is set but still slightly wobbly in the center. A knife inserted near the center should come out clean.
9.
Remove the flan from the water bath and let it cool completely at room temperature.
10.
Cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
11.
To unmold the flan: Run a thin knife around the edge of the pan to loosen it. Place a serving plate over the pan and invert quickly. The caramel will drizzle down over the flan.
12.
Serve chilled and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (140g)

357 kcal / 1494 kJ

Carbs

42g

16% of RDA

Fat

17g

24% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

40 g

44% of RDA

Sodium

180 mg

8% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Do not overcook the caramel, or it will become bitter.

For a smoother flan, strain the custard mixture before pouring it into the pan.

The water bath helps to bake the flan evenly and prevent cracking.

Refrigerating the flan overnight allows the flavors to meld and the flan to set completely.

If the flan seems to be browning too quickly, cover it loosely with foil during the last 15-20 minutes of baking.

Cooking Equipment

Oven

Saucepan

Blender

9-inch round baking pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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