FLAN NAPOLITANO

FLAN NAPOLITANO

Preheat 325 degrees

Ingredients:

2 C of Sugar
1 Cinnamon Stick
1 C of Milk

4 Eggs (Room Temp)
8 0z of Cream Cheese (Room Temp...if you skip this it will end up lumpy, but edible)
1 14 oz Can of Sweetened Condensed Milk
1 12 oz can of evaporated Milk
1 tbsp of cornstarch
1 tsp of vanilla

10 small ramekins or a 9 " Deep Pie Dish

Heat 2 cups of sugar in small saucepan. Stir occasionally, but make sure you don't get sugar crystals on the side of the sauce pan. Heat until all your sugar dissolves and turns an amber color like the picture below:















Remove from heat immediately and distribute amongst ramekins evenly. Set them aside and start working on your custard.

Heat 1 cup of Milk in a small saucepan with cinnamon stick, once it boils turn to low and simmer for 10 minutes. Remove from heat and set aside to cool. Once cooled discard Cinnamon stick. This will add a great subtle taste to the custard.

Blend remainder of ingredients, condensed milk, evaporated milk, cooled cinnamon milk, cream cheese, vanilla, cornstarch and eggs. Blend on high until all ingredients are incorporated.

Distribute custard evenly amongst ramekins with a ladle.

Place ramekins in a roasting pan with hot boiling water at least half way up the ramekins this is called Bano Maria. Do not get water in your custard or overfill your roasting pan it could get heavy.

Bake for 40 to 50 minutes or until flan is set. Center will jiggle if you tap the ramekin. Remove from oven and hot water to cool. Once cooled place in refrigerator to cool for another 2 hours.

Sometimes I cheat and place it in the freezer.













Once they are cooled and set heat a small bowl with water and place the bottom of your ramekin in the hot water to melt the caramel. I also put the tip of a knife in the hot water before i run it around the inside edge of the ramekin. Now you can invert it on to a nice serving plate or simply enjoy it out of the ramekin.














Enjoy!!! This is by far my favorite flavor.