Flan Napolitano

Overview

Flan Napolitano is a lush Mexican custard enriched with cream cheese and sweetened with silky caramel made from melted sugar. Evolving from Old World flans, the modern version became a home-kitchen favorite with pantry staples like sweetened condensed milk, evaporated milk, and lots of eggs, perfumed by vanilla extract. A small pinch of salt can sharpen the flavors and highlight the balance of bitter caramel and creamy custard.

Ingredients

• 1 cup sugar (for caramel)
• 5 large eggs
• 8 oz cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt (optional)

Equipment

• 9-inch round cake pan or 1-pound loaf pan
• Large roasting pan (for water bath)
• Blender or mixing bowl and whisk
• Fine-mesh strainer
• Aluminum foil

Preparation

Make the caramel

1. Place the sugar in a dry, heavy skillet over medium heat. Let the edges liquefy, then gently swirl until all sugar is melted and deep amber. Immediately pour into the baking pan, tilting so the melted sugar coats the bottom in an even layer.

Blend the custard

1. In a blender, combine cream cheese, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt if using. Blend until smooth, then strain into a pitcher to remove bubbles for a silky texture.

Bake in a water bath

1. Heat oven to 350°F. Set the caramel-lined pan inside a roasting pan. Pour the custard into the pan. Add hot water to the roasting pan until it reaches halfway up the sides of the custard pan.
2. Cover loosely with foil and bake until the center has a slight jiggle when nudged, about 50 to 60 minutes.

Cool and chill

1. Remove from the water bath. Cool at room temperature for about 1 hour, then refrigerate until fully set, at least 4 hours.
2. To unmold, run a thin knife around the edge, invert onto a rimmed plate, and lift off the pan to release the caramel sauce.

Serving and enjoyment

Slice cold for the cleanest cuts. The creamy tang of cream cheese harmonizes with the caramel and the richness from sweetened condensed milk and evaporated milk, while vanilla extract adds warmth. A tiny pinch of finishing salt on each slice can brighten the flavors. Pair with espresso or black tea to offset the sweetness.

Tips

• Do not stir the melting sugar; swirl the pan to prevent crystallization and keep the caramel clear.
• Make sure the cream cheese is fully softened so it blends smoothly with the eggs, sweetened condensed milk, and evaporated milk.
• If the top browns quickly, tent with foil and continue baking until the custard barely quivers after about 50 minutes.