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Flan Napolitano

  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 5
  • Servings 10

Ingredients

1
cup sugar (for the caramel)
1
(12 oz) can evaporated milk
1
(14 oz) can condensed milk
6
eggs
1
teaspoon vanilla essence

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
294.5
% Daily Value
Total Fat
8.9g
14%
Saturated Fat
4.7g
23%
Cholesterol
135.0mg
45%
Sodium
129.3mg
5%
Potassium
292.8mg
8%
Total Carbohydrate
45.3g
15%
Sugars
45.1g
Protein
9.2g
% Daily Value*:
Vitamin C
2.80%
3%
Calcium
21.90%
22%
Iron
3.80%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

You can use 10 individual molds instead of a large one.

Eating flan always reminds me of my childhood. We had three favorite desserts at home: jello, tres leches cake and flan. My family has been making flan of all sorts of flavors for years. But the simple and traditional flan napolitano was our ultimate favorite. Flan napolitano is quite easy to make and it only takes few ingredients that you can buy in just any store. It’s sweet and creamy taste will mesmerize every palate!

Break the eggs one by one in a separate bowl, just in case one comes out bad and you don’t spoil the whole mix.

Directions

  • 1 For the caramel: Place a saucepan over medium-high heat. When it gets hot, pour a bit of sugar (approx. 1/4 cup) and don’t stir. Once it metls and turns golden, add the other 1/4 cup little by little and stir slowly so that everything melts together. Continue until it turns amber. Be careful; hot sugar can cause serious burns.
  • 2 Pour the caramel into a 9-inch-diameter mold, carefully turning it to evenly coat the bottom and sides. Set aside. The sugar will harden, turning a bit crystal clear.
  • 3 For the flan: In a mixer, blend the condensed and evaporated milk, the eggs and the vanilla, until smooth. Pour the mix in the mold with the caramel and cover with aluminium foil.
  • 4 Bake in bain-marie (the water must cover 2/3 of the mold) to 350 ºF (180 ºC) for approximately one hour or until you stick a toothpick in the middle and it comes out clean.
  • 5 Let the flan cool for at least half an hour and then place it in the refrigerator for 3-4 hours.
  • 6 To serve, use a knife or ice pick to carefully separate the sides and invert on a tray. Garnish, to taste.

Eating flan napolitano always reminds me of my childhood. We had three favorite desserts at home: jello, tres leches cake and flan. My family has been making flan of all sorts of flavors for years. But the simple and traditional flan napolitano was our ultimate favorite. Flan napolitano is quite easy to make and it only takes few ingredients that you can buy in just any store. It’s sweet and creamy taste will mesmerize every palate!

Rate and Comment

Silvia Martinez Silvia Martinez
January 13, 2017

Eating flan napolitano always reminds me of my childhood. We had three favorite desserts at home: jello, tres leches cake and flan. My family has been making flan of all sorts of flavors for years. But the simple and traditional flan napolitano was our ultimate favorite. Flan napolitano is quite easy to make and it only takes few ingredients that you can buy in just any store. It’s sweet and creamy taste will mesmerize every palate!