Dessert: Mexico – Mexico State, Central Mexico – Flan Napolitano (Neapolitan Flan)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 4 hrs

Total 5 hrs

Ingredients

- 3/4 cup (150 g) granulated sugar (for caramel)
- 2 tbsp (30 ml) water (for caramel)
- 4 large eggs (approx. 50 g each, 200 g total)
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 can (12 fl oz / 354 ml) evaporated milk
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) whole milk
- 1 tbsp (15 ml) pure vanilla extract
- Pinch of fine salt

Instructions

Short Description:
A rich, silky baked caramel custard made with cream cheese for extra creaminess and a smooth, dense texture. Finished with a golden caramel sauce that softens the tang of the cheese.

Regional Notes:
This Mexico State version of Flan Napolitano incorporates cream cheese into the custard, giving it a noticeably richer, denser mouthfeel and slight tang compared with simpler flans made only with milk and eggs. The technique—blending the custard until completely smooth and baking in a bain-marie—follows Central Mexico home-style preparation.

1. Preheat the oven to 325°F (160°C). Place a large roasting pan on the middle rack to preheat for the bain-marie.
2. Make the caramel: In a medium heavy-bottomed saucepan, combine 3/4 cup (150 g) sugar and 2 tbsp (30 ml) water. Cook over medium heat without stirring, gently swirling the pan, until the sugar dissolves and turns a deep amber color, about 8–10 minutes. Remove from heat immediately.
3. Pour the caramel quickly into a 9-inch (23 cm) round flan pan or a 10–12 cup (2.5–3 L) flanera, tilting to coat the bottom evenly. Set aside to harden.
4. In a blender or using a food processor, combine the eggs (4 large, approx. 200 g total), 1 can (14 oz / 396 g) sweetened condensed milk, 1 can (12 fl oz / 354 ml) evaporated milk, 8 oz (225 g) softened cream cheese, 1/2 cup (120 ml) whole milk, 1 tbsp (15 ml) vanilla extract, and a pinch of salt. Blend until completely smooth and no lumps of cream cheese remain, about 30–45 seconds.
5. Pour the custard mixture through a fine-mesh sieve into the caramel-lined flan pan to remove any remaining solids and ensure a silky texture.
6. Place the filled flan pan into the preheated roasting pan. Carefully pour very hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the flan pan to form a bain-marie.
7. Bake in the 325°F (160°C) oven for 50–60 minutes, or until the flan is mostly set but the center still has a slight jiggle when the pan is gently shaken. Baking time can vary with pan size and oven.
8. Remove the roasting pan from the oven and carefully lift the flan pan out of the water bath. Let cool to room temperature on a wire rack for about 1 hour.
9. Refrigerate the flan, covered, at least 4 hours or preferably overnight to fully set and develop flavor.
10. To unmold, run a thin knife around the pan edge to loosen. Place a serving plate over the flan pan and invert quickly. Lift the pan away so the caramel pools over the custard. Slice and serve chilled.