Flan Napolitano
Flan Napolitano makes a great and quick dessert for a scrumptious grand finale of a dinner with friends or family.
Servings: 8 servings
Calories: 359kcal
Equipment
Ingredients
- ¾ cup granulated sugar
- 14 ounces can of condensed milk
- 12 ounces can of evaporated milk
- 5 large eggs
- 8 ounces cream cheese
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325F.
- The flan can be baked in a 9-inch metallic pie dish or individual ramekins (about 8 of them)
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color.
- Carefully pour hot syrup into the baking pan or ramekins, if you use, turning each mold to coat the bottom and sides evenly. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk, and vanilla until smooth. Add the cheese and keep mixing until smooth. It can also be done in a blender. Pour the egg mixture into the baking dish or split the mixture between the ramekins.
- Cover with aluminum foil and place the baking dish or each ramekin into a large baking pan. Pour enough hot water into the baking pan to come halfway up the sides of the ramekins.
- Bake until centers of flans are gently set, about 40 minutes.
- Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight in the refrigerator.
- To serve, run a small sharp knife around the flan to loosen.
- Turn over onto a plate. Shake gently to release flan.
- Carefully lift off ramekin allowing caramel syrup to run over flan.
- Repeat with remaining flans and serve.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 52g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 346mg | Potassium: 431mg | Sugar: 52g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 367mg | Iron: 1mg
