Flan Napolitano

Method

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1. Heat the oven to 160°C / 320°F and boil a kettle.

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2. Put the sugar and water in a small pan over medium heat. Do not stir once it boils; swirl the pan instead.

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3. Cook 8 to 10 minutes until it turns a deep amber, then pour immediately into a 22 cm round cake tin or flan mould and tilt to coat the base. It will set hard within a minute.

   Mark done Start 8 min timer

4. Blend the cream cheese alone until completely smooth, then add the condensed milk, evaporated milk, eggs, vanilla and salt and blend on low for 30 seconds — just enough to combine without whipping in air.

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5. Strain the mixture through a fine sieve over the caramel to catch any lumps or chalazae.

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6. Cover the tin tightly with foil and set it in a deep roasting tray. Pour boiling water into the tray to come halfway up the sides.

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7. Bake 60 to 70 minutes until the flan is set at the edges with a slight wobble in the middle, like a set jelly.

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8. Cool completely, then refrigerate at least 6 hours or overnight — this is not optional, as a warm flan will collapse.

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9. To serve, run a knife around the edge, set a rimmed plate over the tin, and invert confidently in one movement.

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Chef’s Tips

• A rimmed plate, not a flat one. There is more caramel syrup than you expect and it goes everywhere.
• Overnight chilling firms the set and lets the hardened caramel dissolve into liquid syrup.
• If your caramel seizes into a solid disc, do not panic — it dissolves completely during baking and chilling.

Pairing Suggestions

• Strong black coffee or café de olla
• Fresh berries to cut the richness
• A small glass of dark rum

Storage & Reheating

Refrigerate up to 4 days, covered. It does not freeze — the custard turns grainy on thawing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.