Dessert: Mexico – Mexico City, Central Mexico – Flan Napolitano

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 6 hrs

Total 7 hrs 30 min

Ingredients

- For the caramel:
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- For the custard:
- 8 oz (225 g) cream cheese, room temperature
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1/2 cup (120 ml) heavy cream
- 6 large eggs (approx. 300 g total)
- 1 tbsp (15 ml) vanilla extract
- 1/8 tsp (0.5 g) fine salt
- Optional garnish:
- Fresh mint leaves (for garnish)
- Thin orange zest strips (for garnish)

Instructions

Short Description:
A silky, rich Mexican custard made with cream cheese and the classic caramel topping. The cream cheese gives this Mexico City version extra creaminess and a slightly tangy depth.

Regional Notes:
This Mexico City (Central Mexico) variation of Flan Napolitano incorporates cream cheese into the custard, producing a denser, silkier texture and a subtly richer flavor than lighter regional flans made with only milk and eggs. It is commonly baked in a water bath (baño María) and chilled overnight for best texture.

1. Preheat the oven to 350°F (175°C). Place a large roasting pan in the oven that will later hold a water bath (baño María).
2. Make the caramel: In a medium heavy-bottomed saucepan, combine 1 cup (200 g) sugar and 1/4 cup (60 ml) water over medium heat. Stir gently until the sugar dissolves, then stop stirring and let the mixture simmer until it turns a deep amber color, about 8–10 minutes. Swirl the pan as needed to color evenly; do not burn.
3. Quickly pour the caramel into a 9-inch (23 cm) flan mold or a 8–9 cup (about 2 L) round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. Prepare the custard: In a large bowl, beat the room-temperature cream cheese until smooth and free of lumps. Add the sweetened condensed milk, evaporated milk, heavy cream, eggs, vanilla extract, and salt. Whisk gently until completely combined and smooth; avoid overbeating to minimize air bubbles.
5. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any remaining lumps or foam.
6. Pour the strained custard slowly over the set caramel in the prepared mold.
7. Assemble the water bath: Place the filled flan mold inside the preheated roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan mold (about 1 to 1 1/2 inches / 2.5–4 cm).
8. Cover the flan loosely with aluminum foil and bake in the oven for 50–65 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
9. Remove the flan from the water bath and let it cool on a rack to room temperature. Refrigerate, covered, for at least 4 hours or preferably overnight to fully set and develop flavor.
10. To unmold: Run a thin knife around the edge of the mold to loosen. Invert a serving plate over the mold and flip quickly to release the flan. If needed, tap gently to release the caramel.
11. Garnish with optional mint leaves and thin orange zest strips. Slice and serve chilled.