Flan Napolitano (Mexican Restaurant Flan)
- Ready In:
- 1hr 10mins
- 1⁄3 lb manchego cheese
- 1 1⁄4 cups milk, that has been prepared out of powdered milk
- 1 (14 ounce) can sweetened condensed milk
- 4 eggs
- 3⁄4 cup sugar, for caramel coating
- Process in blender the cheese, dissolved powdered milk, condensed milk and eggs-- set aside.
- On heat-proof glass (Pyrex) dish, melt the sugar till dark, over stove top.
- Move dish so bottom and sides are evenly covered with resulting caramel.
- Pour blended ingredients onto Pyrex dish.
- 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.
- Let cool and unmold (unmolding optional).
- Refrigerate until serving time.
- Note: Manchego cheese equivalent in U:S. would be white Cheddar cheese or Monterrey Jack.
Questions & Replies
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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.
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!
RECIPE SUBMITTED BY
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.