Flan Napolitano Mexican Restaurant Flan Recipes

EASY FLAN RECIPE - MEXICAN STYLE

Steps:

• Add to the sugar to a frying pan over medium heat, stirring constantly for about 4-8 minutes, or until it becomes a liquid.
• Continue stirring until smooth.
• Add the caramel sauce made in the previous step to a metal cake pan (9 inches) distributing it along the bottom. Let cool for a couple of minutes.
• Combine all of the ingredients for the flan in a blender and blend until smooth.
• Pour into the cake pan over the caramel sauce and cook in a double boiler over the stove for 1.5 hours. *See notes below

ORIGINAL MEXICAN FLAN NAPOLITANO

Steps:

• Place sugar into a 9-inch ring mold and cook over medium-high heat, stirring constantly, until sugar melts and turns golden, about 10 minutes. Watch carefully for syrup to start to change color as it burns easily. Let caramel cool and harden, about 20 minutes.
• Combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend until smooth, about 1 minute. Pour mixture over the hard caramel syrup in the tin and cover with aluminum foil. Pierce foil in the center hole of the ring with a knife; peel back foil, leaving hole uncovered for steam to circulate.
• Place a metal rack inside a large pot over medium heat. Add water to almost reach the rack; bring to a boil. Place the mold on the rack, cover the pot, and steam until flan is set and firm, about 45 minutes. Unmold flan onto a serving plate and let cool before serving.

FLAN NAPOLITANO (MEXICAN RESTAURANT FLAN)

Steps:

• Process in blender the cheese, dissolved powdered milk, condensed milk and eggs-- set aside.
• On heat-proof glass (Pyrex) dish, melt the sugar till dark, over stove top.
• Move dish so bottom and sides are evenly covered with resulting caramel.
• Pour blended ingredients onto Pyrex dish.
• Cover and bake with steaming method in medium heat conventional oven or in covered double boiler dutch oven for 60 minutes, or until toothpick comes out clean.
• Let cool and unmold (unmolding optional).
• Refrigerate until serving time.
• Note: Manchego cheese equivalent in U:S. would be white Cheddar cheese or Monterrey Jack.

FLAN MEXICAN

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1 cup of the sugar in saucepan over low heat and cook until golden brown, about 20 minutes. Watch the sugar carefully as it can burn quickly (adding 2 tablespoons of water to the sugar will also help it not burn). Put the caramel into custard cups to cover the bottom.
• In mixing bowl add the remaining 1 cup sugar, eggs, and vanilla. Boil the milk, then slowly add to sugar egg mix whisking well. Strain through a fine strainer. Ladle the mixture into the caramel coated custard cups, filling 3/4 full. Put the filled cups into a water bath and cover. Cook for about 50 minutes. Check after 30 minutes. Cool to room temperature.
• To serve, run a knife around the edges to loosen and invert onto plates.

FLAN NAPOLITANO

Steps:

• For the caramel:.
• Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.
• Preheat the oven to 325 degrees Fahrenheit. Bring a kettle full of water to a boil and keep it hot. You'll use this for a water bath.
• Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don't allow it to come to a full boil. Remove from heat.
• Cream together the eggs, yolks, and remaining 1/2 cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold.
• Carefully pour the hot water from the kettle into the roasting pan so that it's about halfway up the mold's side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it's not fully cooked yet, cover it with foil so it doesn't burn. You may also periodically insert a knife in the center of the flan to check it's consistency. If the knife comes out clean, it's done. When the custard is just set and slightly jiggles, it's time to take it out.
• Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.
• To serve, run a knife around the inside of the mold to loosen the flan. Place a serving plate over the mold and invert it to pop the flan out.