Flan Napolitano (Mexican Cream Cheese Caramel Flan)
A silky, dense custard with a hint of cream cheese, crowned with dark amber caramel that runs down the sides.
- Time1 hr 30
- LevelMedium
- Costabout £0.69 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Boil a kettle. Have a 23 cm round cake tin ready, plus a deep roasting tin it can sit in.
- 2
Put the sugar and water in a small pan over a medium heat. Do not stir. Swirl the pan until the sugar turns a deep amber, about 8 minutes. Pour it straight into the cake tin and tilt to coat the base.
8 min - 3
Blend the condensed milk, evaporated milk, cream cheese, eggs and vanilla in a blender for 30 seconds until completely smooth. Pour through a sieve into the caramel tin.
- 4
Cover the tin tightly with foil. Stand it in the roasting tin and pour in boiling water to come halfway up the sides.
- 5
Bake for 1 hour 10 minutes, until the flan wobbles just in the centre like set jelly.
70 min - 6
Lift out of the water and cool to room temperature, then chill for at least 6 hours or overnight.
- 7
Run a knife around the edge. Put a deep plate over the tin and flip in one go. The caramel will pour over the flan. Serve cold in wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.