Flan Napolitano

Flan Napolitano

Classic Creamy Flan
8 individual flans
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: cream cheese, custard, evaporated milk, flan, pati’s mexican table, Sweetened Condensed Milk, vanilla
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Flan Napolitano recipe from Pati’s Mexican Table Season 8, Episode 11 “Flan Napolitano”

Ingredients

  • 1 1/4 cups granulated sugar
  • 1 14- ounce can sweetened condensed milk
  • 1 12- ounce can evaporated milk
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 4 ounces (or 1/2 cup) cream cheese

To Prepare

  • Preheat oven to 350°Position rack in the middle of the oven.
  • Heat the sugar in a medium saucepan over medium-high heat. Swirl occasionally, but do not stir. Cook until the sugar is melted and turns to caramel, about 5 to 7 minutes. Pour the caramel evenly into eight 6-ounce ramekins. Let the caramel cool slightly while you make the batter.
  • Add the sweetened condensed milk, evaporated milk, eggs, vanilla, and cream cheese to a blender and puree until smooth. Pour the mixture into the ramekins with the caramel, dividing it evenly among them.
  • Place the filled ramekins into a roasting pan. Pour boiling water into the roasting pan filling to about halfway up the sides of the ramekins — making sure not to get any water in them. Cover the whole pan tightly with aluminum foil and very carefully and evenly lower into the oven, as to not splash the water. Bake for 45 to 50 minutes, or until the flan has set.
  • Very carefully take the baking pan out of the oven to not splash the water. Also, be careful removing the foil as there will be hot steam escaping. Use tongs or an oven mitt to remove the flans from the roasting pan (the ramekins will be hoand allow to cool to room temperature. Transfer to the refrigerator and chill for at least a couple hours. They will keep for up to 1 week.
  • Once the flan has chilled, run a wet knife around the rim to loosen it from the ramekin. Invert the ramekin onto a plate and let the flan slide out onto the plate, caramel side up. Repeat with remaining flans. Serve cold.

38 comments on “Flan Napolitano

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I have never had flan! I’m ashamed to say 🙂 I made it today! It was so easy and delicious! Thank you so much Pati!

  2. ¡Que sabroso! Tonight I made this as a dessert for my boyfriend and I. We both loved it! This is the perfect flan in my opinion and I will probably never use any other recipe again! I baked mine in an 8″ square baking dish and made a couple other adjustments. I have to say it exceeded my expectations and I definitely will be making this again and again.

  3. ¡Hola Pati! I made this flan and absolutely loved it. Had some amazing flavor and was relatively easy to make. However the caramel stuck to the bottom of the ramekins. Any suggestions for next time?

    1. Hey Miguelito, thanks for the feedback! Some of the caramel will inevitably stick to the bottom as the flan cooks, next time try to add a bit more to each ramekin so more of it will stay on the flan 😉

  4. Querida Pati!😊
    We watch all of your episodes on Prime Amazon and we are BIG fans!
    This was my first official flan and it came out SO PERFECT!! We couldn’t get enough of it, thank you so much for this and all of your wonderful recipes!💖

  5. Querida Pati!😊
    We watch all of your episodes on Prime Amazon and we are BIG fans!
    This was my first official flan and it came out SO PERFECT!! We couldn’t get enough of it, it is so authentic, reminded me of my childhood! Thank you so much for this and all of your wonderful recipes!💖

  6. I am going to make it this afternoon. I will bring this recipe back to Siargao Island in the Philippines, along with many of your others. I will bring at least one full suitcase of various dried chilis!

  7. Hi Pati,

    We are super excited about making this, but I don’t have small ramekins. 😬 What other type of dish can I do this in? You’re the best!

    Thanks!!

    1. Hi Cerra, thanks for your message! If you do not have ramekins, you may use a muffin pan or even over proof mugs or tea cups 😉

  8. Hi,

    Just saw you episode. Instead of ramekins, what other pan do you recommend for your Flan at 350 degrees and and how many minutes?
    Jorge

    1. Hi Jorge, you may try to use a muffin pan or even mugs and tea cups. The temperature and baking times should be about the same. Enjoy!

  9. Hi pati, just made it , my daughter tried it but did not let it cool completely, was not creamy but grainy. Did I overbeat it,she loved it and ate the whole thing. What did I do wrong .

    1. Hi Lydia, I think the problem my have been that your flan was a bit overcooked. Make sure your oven is at 350 F and that you cook the flan in the middle rack for 45 minutes. Good luck!

  10. Hi Paty…I made your Flan today and it was delicious. My family devoured it and said I requested I make it again.

    I really liked how easy it was to prepare and bake. Thank you for sharing wonderful recipes. I plan to make the Chilorio next week!
    Happy Easter!

  11. I am so excited to try this recipe , I am a bit nervous about the Carmel part but you make it look so easy.and yummy ,can’t wait to try this thank you.

    1. Do not be nervous, you are going to do great! With the caramel just make sure you do not let it burn or it will become really bitter and ruin the whole thing 😀

  12. My husband loves Flan. Seeing you make this and seemIng so simple, I am hoping I can succeed. Thank you for making your recipes available.

    1. Hola Pati! Can I substitute the sweetened condensed milk with canned dulce de leche? Made your tres leches cake for a very special occasion last night and it was the BIGGEST hit! Gracias por todo

      1. Yes Jeffrey, it is actually a great idea! It will not be Napolitano anymore but it will come out super yummy, enjoy!