Flan napolitano
Photo : Felippe Lopes / Unsplash
Flan mexicain dense au lait concentré et au fromage frais, cuit au bain-marie sous un caramel ambré.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the caramel
Heat the sugar and water in a small pan over medium heat, without stirring, swirling the pan occasionally, for 6-8 minutes until deep amber. Pour immediately into a 22 cm round mould and tilt to coat the base.
- 150 g sugar
- 2 tbsp water
✅ C'est prêt quand : the caramel is deep amber, not pale and not burnt
Heat the oven
Heat the oven to 175°C (155°C fan) and boil the water in a kettle for the water bath.
- 1.5 liters hot water
✅ C'est prêt quand : the oven reaches temperature and the water is at a full boil
Blend the custard
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill and turn out
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the caramel
Heat the sugar and water in a small pan over medium heat, without stirring, swirling the pan occasionally, for 6-8 minutes until deep amber. Pour immediately into a 22 cm round mould and tilt to coat the base.
- 150 g sugar
- 2 tbsp water
✅ C'est prêt quand : the caramel is deep amber, not pale and not burnt
Heat the oven
Heat the oven to 175°C (155°C fan) and boil the water in a kettle for the water bath.
- 1.5 liters hot water
✅ C'est prêt quand : the oven reaches temperature and the water is at a full boil
Blend the custard
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake in a water bath
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Chill and turn out
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Flan arrived in Mexico with the Spanish, but Mexican cooks transformed it with canned condensed and evaporated milk, which became hugely popular in the 20th century.
The 'napolitano' version adds cream cheese, making it denser and richer than the classic. It's a fixture at birthday parties, Sunday lunches and taquería dessert counters.
⭐ Why It's Famous
Rich, smooth and bittersweet with caramel, it's Mexico's favourite celebration dessert.
💡 Fun Fact
Despite the name, flan napolitano has nothing to do with Naples; nobody is quite sure where the name came from.
All over Mexico
19.43°N, -99.13°W
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!