Cinco De Mayo: Neapolitan Flan

Today we finally have gorgeous weather. We went to a park and basked in the sun, walked through some woods and found three massive lilac trees, that surely made my day. Anyone else out there feel like they become themselves again after the winter is over. Winter can be so soul sucking. And then the sun comes out and I feel like I can be happy again. Ah! Today was definitely rejuvenating. 

I have one more recipe to share with you from my friend, Mariam. I’ll keep this post very brief. Yesterday my baby had to get immunisations and today she is inconsolable. So I’ll just say the flan was delicious, creamy and wonderful. There is something so exciting about flipping it over after it comes out of the oven and having the caramel ooze out on top of itself; kind of like if a cake we’re able to self frost. 

neapolitan flan recipe | the gathering table | cinco de mayo

neapolitan flan recipe | the gathering table | cinco de mayo

neapolitan flan recipe | the gathering table | cinco de mayo

 

Neapolitan Flan
Serves 8
A creamy, cheesy flan oozing with caramel, sure to make your mouth water
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1/2 cup sugar
  2. 1/8 cup water
  3. 1 can sweet condense milk
  4. 1 can evaporated milk
  5. 1 tbs corn starch
  6. 5 eggs
  7. 1 tbs vanilla
  8. 180g cream cheese
Instructions
  1. Preheat over to 175ºC/350ºF.
  2. In a small pot combine the sugar and water, stirring until sugar is completely wet and looks sandy. Then stop stirring. Caramelise the sugar over medium-high heat, swirling occasionally, but do not stir. This should take about 8-10 minutes. The edges should bubble and your sugar will gradually darken in colour. Watch it carefully to make sure it doesn't get to the point where it will burn. As soon the sugar reaches desired caramelisation, pour it into the bottom of an 8 inch pan (spring form works the best, but any cake or pie pan will do).
  3. In a blender combine the remaining ingredients and blend until smooth. Pour batter over caramelised sugar. Place spring form pan in an oven proof dish, filling the dish with water to make a water bath and pop in the oven for 45 minutes. Check after 30 minutes. If top is beginning to brown too much, cover with foil.
  4. When it comes out, gently pull the edges of the flan away from the sides of the pan. Carefully flip onto a plate and remove from the pan. Let come to room temperature and the refrigerate for at least an hour. It's perfectly fine to eat straight away, but is so much better after it has been chilled.
  5. Serve with fresh fruit.
The Gathering Table http://www.gatheringtable.net/

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