Flan Napolitano

Ingredients

• granulated sugar1 cup
• water2 tbsp
• sweetened condensed milk1 can (14 oz)
• evaporated milk1 can (12 oz)
• cream cheese, room temperature4 oz
• large eggs4
• vanilla extract1 tbsp
• fine sea saltpinch

Steps

1. 1

   Heat oven and boil water.

   Heat oven to 325°F. Bring a kettle of water to a boil for the bain-marie.

2. 2

   Cook sugar syrup until amber.

   Combine sugar and water in a small heavy saucepan. Cook over medium heat without stirring, swirling occasionally, until the syrup turns a deep amber, 6 to 8 minutes.

3. 3

   Pour caramel into pan.

   Immediately pour the caramel into a 9-inch round cake pan or flan mold, tilting to coat the bottom evenly. Set aside to harden.

4. 4

   Blend flan ingredients.

   In a blender, combine cream cheese, condensed milk, evaporated milk, eggs, vanilla, and salt. Blend on high for 60 seconds until completely smooth with no flecks.

5. 5

   Strain custard into caramel pan.

   Strain the custard through a fine-mesh sieve into the caramel-lined pan. Cover tightly with foil.

6. 6

   Prepare bain-marie setup.

   Place the pan inside a larger roasting pan. Pour boiling water into the outer pan until it reaches halfway up the sides of the flan pan.

7. 7

   Bake the flan.

   Bake for 60 to 70 minutes, until the custard is set around the edges but still wobbles slightly in the very center when nudged.

8. 8

   Cool and refrigerate flan.

   Remove from the water bath. Cool to room temperature, then refrigerate at least 6 hours or overnight to fully set.

9. 9

   Unmold the flan.

   To unmold, run a thin knife around the edge. Invert a serving plate over the pan, then flip in one motion. Lift the pan — caramel will cascade down the sides.