---
title: Flan Napolitano (Mexican Cream Cheese Flan)
servings: 8
prep time: 20 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/flan-napolitano
---

Gather @egg{5} and @vanilla extract{2%tsp}.

Melt the @sugar{150%g} 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. ~{7%minutes}

Blend the @condensed milk{1%can}, @evaporated milk{1%can}, @cream cheese{190%g}, eggs and vanilla until completely smooth.

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

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. ~{1%hours}

Cool to room temperature, then refrigerate at least 4 hours, preferably overnight. ~{4%hours}

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