Flan Napolitano (Mexican Cream Cheese Flan)

Method

1. 1

   Melt the sugar in a dry pan over medium heat, swirling — never stirring — until it turns deep amber, then immediately pour it into the cake pan and tilt to coat the base.

   💡 Pull the caramel at the color of an old penny; darker turns bitter in seconds.

2. 2

   Blend the condensed milk, evaporated milk, cream cheese, eggs and vanilla until completely smooth.

3. 3

   Pour the custard over the set caramel and cover the pan tightly with foil.

4. 4

   Set the pan in a roasting tray, pour in hot water to come halfway up the sides, and bake at 160°C for about 60 minutes, until set with a slight central wobble.

   💡 The water bath is what keeps the texture silk instead of scrambled — don't skip it.

5. 5

   Cool to room temperature, then refrigerate at least 4 hours, preferably overnight.

6. 6

   Run a thin knife around the edge, invert onto a lipped plate and let the caramel cascade over. Slice with a hot knife.