For an extra layer of flavor, consider adding a tablespoon of your favorite liqueur, such as rum or coffee liqueur, to the flan mixture. Ensure the water level in your steaming pot is maintained throughout the cooking process. Add more water if needed. For a smoother texture, strain the flan mixture through a fine-mesh sieve before pouring it into the mold.
Original Mexican Flan Napolitano
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING12 People
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VIEWS9
Indulge in the velvety embrace of this classic Mexican dessert. Our Flan Napolitano boasts a luxuriously creamy texture and a rich, decadent caramel flavor that will transport you to the sun-kissed shores of Mexico with every spoonful. A steamed custard that's surprisingly simple to make.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol119 mg
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Protein9 g
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Saturated Fat8 g
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Sodium161 mg
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Sugar26 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
30 mins
Prepare the Caramel: In a 9-inch ring mold, add the sugar. Cook over medium-high heat, stirring constantly, until the sugar melts into a smooth, golden amber caramel. This should take approximately 8-10 minutes. Watch very closely to avoid burning. Once ready, swirl the caramel to coat the bottom and sides of the mold. Let it cool and harden completely, about 20 minutes.
02
Step
1 mins
Blend the Flan Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, softened cream cheese, and vanilla extract. Blend until the mixture is completely smooth and creamy, about 1 minute.
03
Step
50 mins
Steam the Flan: Pour the blended mixture gently over the hardened caramel in the mold. Cover the mold tightly with aluminum foil. Pierce a small hole in the center of the foil to allow steam to escape.
04
Step
1 hrs
Steam Bath: Place a metal rack inside a large pot. Add water to the pot until it nearly reaches the rack. Bring the water to a gentle boil over medium heat. Carefully place the flan mold on the rack, cover the pot with a tight-fitting lid, and steam for approximately 45-50 minutes, or until the flan is set and firm to the touch.
05
Step
4 hrs
Cool and Unmold: Remove the pot from the heat. Carefully remove the flan mold from the pot and let it cool completely at room temperature, about 1 hour. Refrigerate for at least 4 hours, or preferably overnight.
06
StepInvert and Serve: To unmold, run a thin knife around the edges of the flan to loosen it from the mold. Place a serving plate over the top of the mold and invert quickly. The flan should release easily, with the caramel sauce drizzling over the top. Serve chilled and enjoy!
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Odell Schuster
Jun 30, 2025The key is definitely not to overcook the caramel. I burned mine the first time, but the second time was perfect!
Kaleigh Kemmer
Jun 30, 2025Absolutely divine! The texture was perfect, and the caramel was so rich. My family devoured it!
Sandrine Block
Jun 21, 2025I was intimidated by the steaming process at first, but it turned out to be surprisingly easy. This flan is now a family favorite!