Mexican Flan
A distinctive Mexican flan, also known as Flan Napolitano, is prepared with cream cheese, setting it apart from other versions.
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Instructions
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Preheat the oven to 350 F with the rack in the middle.
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In a medium saucepan, heat sugar over medium-high heat, swirling occasionally, until melted and caramelized in 5-7 minutes.
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Pour the caramel into six 8-ounce ramekins and let cool slightly.
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Scrape seeds from a vanilla bean.
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In a blender, combine condensed milk, evaporated milk, eggs, cream cheese, and vanilla seeds; puree until smooth.
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Pour the mixture evenly into the ramekins over the caramel.
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Place filled ramekins in a roasting pan; add boiling water to half their height.
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Cover the roasting pan tightly with foil and bake for 45-50 minutes, or until the flan is set.
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Carefully remove the pan, then remove foil. Cool flans to room temperature on a wire rack, then chill until ready to serve.
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To serve, loosen flan rims with a wet knife, then invert onto plates, caramel side up. Serve cold.