Flan Napolitano (Mexican Restaurant Flan)

Submitted by Mexi-Rosie

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

 

• Ready In: 1hr 10mins
• Ingredients: 5
• Serves: 8

ingredients

• 151.04 g manchego cheese
• 295.73 ml milk, that has been prepared out of powdered milk
• 396.89 g can sweetened condensed milk
• 4 eggs
• 177.44 ml sugar, for caramel coating

directions

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.

Reviews

[Momma Emi]

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.

 

[anne1123]

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.

 

[RobbieK]

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.

 

[TommyGato]

This flan IS Yummy!! Mexi-Rosie, it is best I've tasted anywere! I followed the recipe exactly except for adding a teaspoon of vanilla and using Colby-Jack cheese that I had on hand. The custard is just wonderful! The texture reminds me of creme brulee more than a custard; but there's no "eggy" taste and only a subtle hint of the cheese. I cooked mine for 65 minutes and I'm glad that I took it out even though my toothpick wasn't totally clean. I had a problem in making the caramelized sugar. My light amber caramel kept bubbling while I coated the bottom and sides of the pyrex. Even though I had removed it from the heat, it started smoking, turned dark brown and was very bitter. Definitely use a separate pan to caramelize the sugar and then pour it into your warmed pyrex or cake pan. I also recommend putting about 1/8 cup of water with the sugar to help get it going; and if you unmold the flan, to warm the pan first. Otherwise, I wholeheartedly recommend this recipe and will be making it often!

 

[thinice]

Sounds yummy..I can't wait to try this one!