Originally posted April 19, 2021

Mexican Flan

Mexican Flan by MexFoodJournal

Mexican Food Journal

Flan Napolitano is an egg-based dessert made with few ingredients: sugar, eggs, cream cheese, condensed and evaporated milks, and vanilla.


  • ¾ cup granulated sugar
  • 7 large whole eggs
  • 5 ½ ozs. cream cheese
  • 16 ozs. sweetened condensed milk
  • 22 ozs. evaporated milk
  • 3 tsp vanilla extract
8 servings


Preheat the oven to 356 F.
Crack all of the eggs into your blender.
Add the vanilla, cream cheese, sweetened condensed milk and evaporated milk to the blender.
Blend on high speed until smooth and homogenous, about one minute.
Pour the flan mixture into a large bowl.
Next, pour the flan mixture over the hardened caramel and cover the pan with aluminum foil, crimping the edges for a good seal.
Make a baño maria, or hot water bath by placing a large, deep rectangular baking dish or roasting pan on top of a baking sheet. This will prevent the flan from overcooking, while keeping the texture smooth and creamy.
Place the flan in the center of the baking dish and pour about an inch of hot water around the flan pan. Carefully place the baking sheet, roasting pan and flan into the oven and bake at 356 F for about an hour and a half or until a sharp knife inserted into the center comes out clean.

12 hours



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