Flan Napolitano Guide (Print Version)
Silky Flan Napolitano with caramel top and creamy custard of condensed and evaporated milk; chilled to set.
# Ingredient List:
→ Caramel
01 - 1 cup granulated sugar
02 - 1/4 cup water
→ Custard
03 - 1 can (14 oz) sweetened condensed milk
04 - 1 can (12 oz) evaporated milk
05 - 1 cup whole milk
06 - 4 large eggs
07 - 4 large egg yolks
08 - 1 tablespoon vanilla extract
09 - 1/4 teaspoon salt
10 - Zest of 1 orange (optional)
# Directions:
01 - Preheat the oven to 350°F. Position the rack in the center of the oven.
02 - In a heavy saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and turns a deep golden amber color, approximately 7 to 9 minutes. Immediately pour the hot caramel into a 9-inch round baking dish or flan mold, tilting to coat the bottom evenly. Set aside to harden.
03 - In a large mixing bowl, whisk together the eggs, egg yolks, and salt until well combined. Add the sweetened condensed milk, evaporated milk, whole milk, vanilla extract, and orange zest if using. Whisk until the mixture is smooth and homogeneous.
04 - Pour the custard mixture through a fine-mesh sieve into the caramel-lined baking dish to ensure a silky, lump-free texture.
05 - Place the flan dish inside a larger roasting pan. Carefully fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish, creating a gentle water bath for even cooking.
06 - Bake for 60 minutes, or until the center is set and barely jiggles when gently tapped. The edges should be firm while the center retains a slight wobble.
07 - Remove the flan from the water bath and allow it to cool to room temperature. Then refrigerate for at least 3 hours, or until thoroughly chilled and fully set.
08 - Run a thin knife around the edge of the flan to loosen it. Place a large serving plate upside down over the baking dish, then quickly invert to release the flan. Slice into portions and serve chilled.
# Expert Advice:
01 -
- The orange zest is a quiet little secret that makes people close their eyes at the first bite and ask what that flavor is.
- Once you nail the caramel, everything else is just blending and pouring, which makes this feel far fancier than the effort it takes.
02 -
- Do not stir the caramel with a spoon or it will seize and crystallize into a grainy mess, just swirl the pan by its handle.
- The water bath is not optional because direct oven heat will cause the eggs to curdle and you will end up with sweet scrambled eggs instead of silky custard.
03 -
- Use a light colored saucepan for the caramel so you can actually see the color change instead of guessing against dark metal.
- The easiest way to know the flan is done is when the edges are set but the center still has a gentle wobble, like gelatin that has not fully firmed.