Flan Mexicano
By Groceree
Also known as Flan Napolitano · Mexican Flan
A dense, creamy flan blended from condensed milk, evaporated milk, cream cheese and eggs, baked in a water bath over caramel and turned out glossy. Richer and smoother than the Spanish flan it came from.
Last updated
- Servings
- 8 servings
- Prep
- 15 min
- Cook
- 1 h
- Total
- 10 h 15 min
Ingredients
caster sugar150 g
condensed milk397 g
evaporated milk370 ml
cream cheese190 g
eggs5
vanilla extract2 tsp
Instructions
- 01
Take the out of the fridge so it softens, and heat the oven to 170°C.
- 02
Melt the in a pan without stirring until it turns deep amber, then pour into a 23 cm round mould and swirl to coat the base.
- 03
Blend the , the , the softened , the and the until completely smooth.
- 04
Pour over the caramel and cover with foil.
- 05
Bake in a roasting tin with hot water halfway up the mould for 55 to 65 minutes until set with a slight wobble.
- 06
Cool, then chill overnight. Run a knife around the edge and turn out onto a plate with a rim.
Notes
- Blend very well so no lumps of cream cheese remain.
- Chill it overnight so the caramel turns into sauce.
- Flan napolitano is the name for this cream-cheese version in much of Mexico.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 10 g
- Carbs
- 46 g
- Fat
- 17 g
Estimated from the ingredients.
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