Flan Napolitano Recipe

Prepare a 6-inch round flan mold or 6–8 ramekins (6–8 oz each). Make the caramel in a small heavy-bottomed saucepan over medium heat by combining 3 tablespoons granulated sugar and 1 tablespoon water. Stir only to combine; then stop stirring and allow the sugar to come to a simmer.

Watch carefully: when the sugar turns amber (about 6–8 minutes), gently swirl the pan to color evenly. Remove from heat immediately to prevent burning.

If the caramel becomes too thick to drizzle, carefully add 1 tablespoon hot water to loosen (stand back — it will steam). Tilt the mold(s) and pour the caramel, swirling to coat the bottom evenly. Set aside to harden while you prepare the custard.

Preheat the oven to 325°F (160°C). Bring a kettle of water to boil for the water bath (bain-marie).

In a medium bowl, beat the 8 oz room-temperature cream cheese until smooth and free of lumps (use a hand mixer or whisk). Add 2 tablespoons granulated sugar and a pinch of salt; continue beating until sugar is incorporated and mixture is creamy.

In a separate bowl, whisk together the 4 large eggs until homogeneous. Gradually add the eggs to the cream cheese mixture, mixing on low so you don’t whip in excess air.

Warm the milk and heavy cream together in a small saucepan or microwave until just warm (do not boil). Pour the warm milk/cream mixture slowly into the cream cheese + egg mixture, whisking continuously to make a smooth custard.

Stir in 1 teaspoon vanilla extract and ensure there are no lumps. For an extra-silky texture, pass the custard through a fine-mesh sieve into a clean bowl, using a spatula to push it through.

Pour the strained custard over the set caramel in the mold(s), leaving a little room at the top. Cover each mold loosely with foil.

Place the covered mold(s) in a deep roasting pan. Pour the hot water from the kettle into the pan to come halfway up the sides of the mold(s) (water bath).

Bake at 325°F (160°C) for 40–50 minutes for a single 6-inch flan (or 30–35 minutes for individual ramekins), until the edges are set but the center still gently jiggles when nudged.

Carefully remove the mold(s) from the water bath. Let cool on a rack for 30–45 minutes, then refrigerate at least 4 hours or overnight to fully set.

While the flan chills (or the day before), make the berry sauce. In a small saucepan combine 3 oz raspberries, 3 oz blueberries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, and 1 tablespoon cold water.

Cook over medium heat, stirring and gently crushing berries with the back of a spoon, until the mixture simmers and the berries break down (about 5–7 minutes).

Remove from heat and stir in 1 teaspoon butter to give the sauce a glossy finish. If you prefer a smooth sauce, press the mixture through a fine-mesh sieve, discarding seeds; otherwise leave slightly chunky. Cool to room temperature, then refrigerate until ready to serve.

To unmold the flan, run a thin knife around the edge of the flan to loosen. Place a serving plate upside down over the mold and invert quickly but carefully. Tap the mold bottom if needed; the caramel will flow over the custard.

Drizzle 2–3 tablespoons of the mixed berry sauce over the top of the flan and around the plate. Garnish with the extra fresh raspberries and blueberries (about 4 oz total) and mint leaves if using.

Serve chilled. Leftover custard keeps covered in the refrigerator 3–4 days; berry sauce keeps 3–4 days refrigerated.