Neapolitan Flan

Name: Neapolitan Flan
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: Eggs - 4 units; Spreadable cheese - 140 grams; Liquid cream - 340 grams; Condensed milk - 270 grams; Liquid vanilla - 1 small spoon; Sugar - 150 grams

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20 m

Calories: 146

Easy

2 people

The flan is a basic preparation in the recipe book of any home. On this website, we have prepared it with numerous and varied ingredients. You can consult all the recipes in our Sweets section, where you will find, among others, a delicious cheese flan, white chocolate or traditional egg.

In today's recipe we show you how to make a Neapolitan flan. Although we have tried to look for information about the origin of its name, we have not been very lucky, it only seems clear that this preparation is part of Mexican cuisine, and it has little to do with Italy.

The preparation of this rich dessert is, as in the case of many other flans, really simple. You just have to mix the ingredients with some rods and pour them into a mold. The oven will take care of completing the job.

Although you can buy the ready-to-use caramel, if you want to get a flan with an extraordinary flavor, we recommend that you take a few more minutes to prepare your own liquid caramel at home, it's simple and very quick to do. I leave you the recipe to make liquid caramel.

Ingredients for Neapolitan Flan for 2 people

Eggs - 4 units
Spreadable cheese - 140 grams
Liquid cream - 340 grams
Condensed milk - 270 grams
Liquid vanilla - 1 small spoon
Sugar - 150 grams

How to make the recipe Neapolitan Flan

Crack the eggs and pour their contents into a bowl. Beat with the whisk attachment of the electric mixer.
Pour the liquid cream and continue beating.
Next, add the condensed milk and vanilla. Continue beating so that both ingredients are incorporated into the mixture.
Finally, add the cheese and beat once more until it is evenly distributed.
Next, prepare the liquid caramel, for this, put the sugar in a pan and heat it over medium heat.
Once the sugar begins to melt, grab the pan by the handle and move it so that the melted sugar is mixing with the one that is still solid. You should not use a spatula, or other utensils to mix the sugar, simply move the pan.
Let the caramel cool a little and pour the mixture you have in the bowl.
Put the mold inside a baking dish.
Heat plenty of water in a pot.
When the water starts to boil, pour it into the dish until it covers half of the mold.
Take the dish to the oven, preheated to 356ºF, and bake until the flan is set.
Check the cooking point by sticking a toothpick in the flan.
Once the flan is set, take the mold out of the dish and let it cool on a rack.
Once it's cold, cover the mold with a film of cooking and put it in the fridge where you will let it settle until the next day.
The next day, unmold the flan and serve it.

Notes and Tips

You can prepare the double boiler by putting the dish directly into the oven with room temperature water. In that case, we recommend that you start heating the oven, with the dish and water inside, at least half an hour before starting to make the recipe.

Use fresh and good quality ingredients. Milk, eggs and vanilla are the main ingredients of the Neapolitan flan, so make sure to use fresh and good quality products to get an optimal flavor and texture.

Don't beat the eggs too much. Make sure to beat the eggs just enough to mix them well, without forming air bubbles in the mixture. If there is too much air in the mixture, the flan can end up with a foamy or lumpy texture.

Use a flan mold. The Neapolitan flan is baked in a special flan mold, which has a hole in the center. This helps the flan cook evenly and unmold easily.

Prepare the caramel carefully. The caramel is an important part of the Neapolitan flan, as it gives it flavor and color. Be sure to cook the caramel over medium-low heat to prevent it from burning, and be careful when pouring it into the flan mold.

Bake the flan in a water bath. Place the flan mold inside a larger baking dish and fill it with hot water, reaching half the height of the mold. The water bath helps the flan cook gently and prevents it from burning or cracking.

Let it cool and unmold carefully. Once the flan is ready, let it cool to room temperature and then refrigerate it for several hours or overnight before unmolding. To unmold the flan, run a knife around the edges of the mold and place a plate on top, turn it over carefully and let the flan slide onto the plate.

I hope these tips help you prepare a delicious and successful Neapolitan flan!