Flan Napolitano (Mexican Baked Custard)

Make the caramel first: heat the sugar and water in a pan over medium heat without stirring, swirling occasionally, until it turns a deep amber. Pour it straight into a flan mould or cake tin and tilt to coat the base.

💡 Don't stir the caramel with a spoon — it crystallizes into grains. Just swirl the pan. And work fast once it's amber: caramel keeps darkening off the heat and turns bitter in seconds if you dawdle.

Blend the condensed milk, evaporated milk, cream cheese, eggs and vanilla until completely smooth. Pour the custard through a sieve over the set caramel.

Set the mould inside a larger roasting tin and pour hot water into the outer tin to come halfway up the sides. Cover the flan loosely with foil.

💡 The water bath is essential — it insulates the custard so it sets gently and evenly. Bake a flan in dry heat and the edges scramble into a rubbery, holey texture before the middle is done.

Bake at 175°C for about 50–55 minutes, until the flan is set but still wobbles like jelly in the very centre when you nudge the tin. Lift it out of the water bath.

Cool to room temperature, then chill in the fridge for at least 4 hours, ideally overnight. To serve, run a knife around the edge, set a plate on top and flip — the caramel floods down over the custard.

💡 The overnight chill is not optional. A warm flan is soft and falls apart when turned out; a properly cold one slices clean and releases the caramel as liquid rather than hard toffee.