Mexican Flan

Mexican Flan

 The Spruce / Kristina Vanni

  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Chill: 3 hrs
  • Yield: 6 ramekins (6 servings)

Mexican flan is also known as Flan Napolitano. It is uniquely different from other versions of flan, because it is prepared with cream cheese. It is smooth and creamy with a rich flavor, and a perfect chilled dessert.

Ingredients

  • 1 1/4 cups granulated sugar
  • 1 vanilla bean
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 4 eggs
  • 4 ounces cream cheese, softened

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F and position the rack in the middle of the oven.

    Mexican Flan
     The Spruce / Kristina Vanni
  2. In a medium saucepan over medium-high heat, gently heat the sugar. You can occasionally swirl the pan, but do not stir.

    Mexican Flan
     The Spruce / Kristina Vanni
  3. Cook until the sugar is melted and transforms into a beautiful caramel color, about 5 to 7 minutes.

    Mexican Flan
     The Spruce / Kristina Vanni
  4. Pour the caramelized sugar evenly into the bottom of six 8-ounce ramekins. Set aside, and allow to cool slightly while you proceed with the next steps.

    Mexican Flan
     The Spruce / Kristina Vanni
  5. Using a thin, sharp knife, remove the seeds from the vanilla bean by cutting it in half lengthwise and gently scraping out the center.

    Mexican Flan
     The Spruce / Kristina Vanni
  6. In a blender combine the sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla bean seeds. Puree until smooth.

    Mexican Flan
     The Spruce / Kristina Vanni
  7. Pour the mixture into the ramekins with the caramel, dividing it evenly among each of them.

    Mexican Flan
     The Spruce / Kristina Vanni
  8. Place the filled ramekins into a large roasting pan. Pour boiling water into the roasting pan filling to about halfway up the sides of the ramekins. Make sure not to allow any of the water to splash up and get inside the ramekins.

    Mexican Flan
     The Spruce / Kristina Vanni
  9. Cover the roasting pan tightly with aluminum foil. Carefully place in the preheated oven and bake for 45 to 50 minutes, or until the flan has set.

    Mexican Flan
     The Spruce / Kristina Vanni
  10. Carefully remove the baking pan from the oven so as not to splash the water. Remove the foil using oven mitts, and stand back to avoid getting burned from the steam escaping. Protect your hands and remove each of the flans from the roasting pan. Place them on a wire rack and cool to room temperature. Once cool, transfer the flans to the refrigerator and chill until ready to serve.

    Mexican Flan
     The Spruce / Kristina Vanni
  11. When ready to serve, run a wet knife around the rim to loosen it from the ramekin. Invert onto a place and allow the flan to slide out onto the plate, caramel side up. Serve cold.

    Mexican Flan
     The Spruce / Kristina Vanni

Tips

  • If you are having trouble removing the flan from the ramekin, there are a few tricks to help loosen it. After removing the flan from the refrigerator, allow it to sit at room temperature for about 10 minutes. Fill a shallow pan with hot water and gently dip the bottom of the ramekin into the hot water for a few seconds to loosen the caramel from the bottom of the ramekin. Invert onto the serving plate and shake firmly up and down a few times. Then, lift the ramekin off the plate slowly allowing the flan to slide out.