{"id":6223,"date":"2025-03-13T11:59:59","date_gmt":"2025-03-13T11:59:59","guid":{"rendered":"http:\/\/isticharati.ma\/?p=6223"},"modified":"2025-03-13T11:59:59","modified_gmt":"2025-03-13T11:59:59","slug":"authentic-mexican-flan-recipe-flan-napolitano","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6223","title":{"rendered":"Authentic Mexican Flan Recipe (Flan Napolitano)"},"content":{"rendered":"

\"\"<\/p>\n

Flan Napolitano<\/strong> or a Mexican Flan Cake (Chocoflan or Flan de Queso)<\/strong>, a traditional Mexican dessert known for its rich, creamy caramelized texture. If it has a sponge-like texture, it could also be a Pastel de Flan (Flan Cake)<\/strong>, which is a mix of cake and custard in one.<\/p>\n

A smooth, creamy caramel flan that melts in your mouth!<\/p>\n

\ud83d\uded2 Ingredients:<\/strong><\/h1>\n
For the Caramel:<\/strong><\/h5>\n

1 cup granulated sugar<\/strong><\/p>\n

\u00bc cup water<\/strong><\/p>\n

For the Flan Custard:<\/strong><\/h5>\n

1 can (14 oz) sweetened condensed milk<\/strong><\/p>\n

1 can (12 oz) evaporated milk<\/strong><\/p>\n

4 large eggs<\/strong><\/p>\n

1 tsp vanilla extract<\/strong><\/p>\n

4 oz cream cheese<\/strong> (optional for extra creaminess)<\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/p>\n

\ud83d\udd25 Instructions:<\/strong><\/h1>\n

1\ufe0f\u20e3 Make the Caramel<\/strong><\/h4>\n

In a saucepan over medium heat<\/strong>, melt sugar and water<\/strong> until it turns a golden amber color.<\/p>\n

Quickly pour the caramel into a flan mold or baking dish, swirling it around to coat the bottom.<\/p>\n

2\ufe0f\u20e3 Blend the Flan Mixture<\/strong><\/h4>\n

In a blender, combine evaporated milk, condensed milk, eggs, vanilla extract, and cream cheese (if using).<\/strong><\/p>\n

Blend until smooth and creamy.<\/p>\n

3\ufe0f\u20e3 Bake the Flan (Ba\u00f1o Mar\u00eda Method)<\/strong><\/h4>\n

Pour the flan mixture over the caramel in the mold.<\/p>\n

Place the mold inside a larger baking dish<\/strong> filled with about 1 inch of hot water<\/strong> (water bath).<\/p>\n

Bake at 350\u00b0F (175\u00b0C) for 50-60 minutes<\/strong>, or until a toothpick inserted in the center comes out clean.<\/p>\n

4\ufe0f\u20e3 Chill & Serve<\/strong><\/h4>\n

Let the flan cool to room temperature, then refrigerate for at least 4 hours (overnight is best).<\/strong><\/p>\n

Run a knife around the edges and carefully invert onto a plate so the caramel drizzles over the flan.<\/p>\n

\ud83d\udca1 Pro Tip:<\/strong>
For extra flavor, add a dash of cinnamon or orange zest<\/strong> to the flan mix!<\/p>\n

Would you like a Pastel Imposible (Chocoflan) recipe<\/strong> instead? That one includes a chocolate cake layer! \ud83c\udf6b\ud83c\udf6e<\/p>\n","protected":false},"excerpt":{"rendered":"

Flan Napolitano or a Mexican Flan Cake (Chocoflan or Flan de Queso), a traditional Mexican dessert known for its rich, creamy caramelized texture. If it has a sponge-like texture, it could also be a Pastel de Flan (Flan Cake), which is a mix of cake and custard in one. A smooth, creamy caramel flan that […]<\/p>\n","protected":false},"author":1,"featured_media":6225,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3,4,7],"tags":[],"class_list":["post-6223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-desserts","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6223"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6223\/revisions"}],"predecessor-version":[{"id":6226,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6223\/revisions\/6226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6225"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}