Description
Unlock the secrets to a velvety smooth and exquisitely rich Flan Napolitano with this foolproof recipe. Perfect for any celebration, this dessert promises a stunning caramelized top and a melt-in-your-mouth custard every single time.
Ingredients
Scale
- 1 cup Granulated Sugar (for caramel)
- 1 tbsp Water (for caramel)
- 5 Large Eggs
- 2 Large Egg Yolks
- 1 can (14 oz) Sweetened Condensed Milk
- 1 can (12 oz) Evaporated Milk
- 1 cup Whole Milk
- 2 tsp Pure Vanilla Extract
- Pinch of salt (optional)
Instructions
- Step 1: Prep Caramel: In a heavy-bottomed saucepan, combine sugar and water. Heat over medium until deep amber, swirling gently. Pour immediately into a 9-inch round pan, tilting to coat the bottom. Let cool.
- Step 2: Make Custard: Whisk eggs and yolks lightly in a large bowl. Gradually whisk in sweetened condensed milk, evaporated milk, whole milk, and vanilla, until smooth. Strain mixture through a fine-mesh sieve.
- Step 3: Assemble & Water Bath: Pour custard over hardened caramel in the pan. Place the pan into a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the flan pan.
- Step 4: Bake: Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until edges are set and the center slightly jiggles.
- Step 5: Chill & Unmold: Remove flan from the water bath and cool completely. Cover and refrigerate for at least 4 hours, or overnight. Run a knife around the edge, then invert onto a serving plate.
- Prep Time: 20 mins
- Cook Time: 60 mins