Flan Napolitano (Mexican Restaurant Flan)

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a dessert that appears in many Mexican restaurant menus. It has a delicious cheesecake type of flavor.

Ingredients Nutrition


  1. Process in blender the cheese, dissolved powdered milk, condensed milk and eggs-- set aside.
  2. On heat-proof glass (Pyrex) dish, melt the sugar till dark, over stove top.
  3. Move dish so bottom and sides are evenly covered with resulting caramel.
  4. Pour blended ingredients onto Pyrex dish.
  5. 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.
  6. Let cool and unmold (unmolding optional).
  7. Refrigerate until serving time.
  8. Note: Manchego cheese equivalent in U:S. would be white Cheddar cheese or Monterrey Jack.


Most Helpful

My husband and I made this and it tasted so eggy!!! It did not have the consistancy of flan either. We followed the directions to a T so I'm not sure what went wrong here.

Momma Emi April 15, 2008

You are right about the caramelized sugar. It needs to be taken off the heat as soon as it gets the amber colour, otherwise it will darken too much before you finish covering your dish and it will taste very bitter (more burned than caramel). Thank you for the tip about using a separate pan. That will definitely do the trick.

anne1123 October 20, 2007

I just bacame a member here, and I suddenly had a craving for PLAIN FLAN. You have the only flan that is restaurant style and simple.

RobbieK February 20, 2006

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