Neapolitan pudding

The origin of flan dates back to the Romans, where it was prepared in both a sweet and savory version. The sweet version was much sweeter than the one we know, since it was sweetened with honey. Initially pepper was added, yes, pepper as you hear it, until pepper was replaced by the current caramel.

The best-known flan is the basic one with eggs, milk and vanilla, but there is also another more enriched version , with three types of milk and cream cheese, which is the Napolitano Flan, which we are going to prepare now. It is a firmer flan than the traditional one , because it uses 1 or 2 more eggs, but it is very creamy thanks to the addition of cream cheese and condensed milk .

It is cooked like all flans in a bain-marie, and if you use a mold with a lid like the Kitchen Craft mold , it is most practical, since the lid prevents water from coming into contact with the cream during cooking, and Being non-stick, it unmolds very easily.

Let's go with the recipe.

Kitchen Craft flan and pudding mold and Pallarès carbon steel knife

Ingredients

• 6 "L" eggs
• 400g of condensed milk
• 200g of cream cheese
• 200g of cooking cream 18% mg
• 200g of evaporated milk

For the caramel:

• 5 tablespoons of sugar
• a few drops of lemon
• a few drops of water

Preparation

1. Preheat the oven to 175ºC heat up and down, with a fountain with water inside. The water inside our fountain must reach, when introducing the flan mold , at least 1/3 of the height of the mold.
2. Prepare a caramel that is not too dark with the sugar, the drops of lemon and the water in a 20 cm frying pan over medium heat. We let the sugar dissolve, without touching it or it will become an amalgam of hard sugar. When it has taken the desired golden color, remove it from the heat and pour it over the base of the mold. Be careful, once golden caramel changes very quickly from light to dark gold, so be careful because if it is too dark it can turn bitter.
3. Mix all the ingredients in a blender until you get a liquid cream. In my case, I did it with the KitchenAid robot and the shovel accessory. So that the cream is very homogeneous and all the ingredients well dissolved and integrated, I recommend that you first beat the cheese to soften it. Then add the condensed milk and integrate. Then the eggs one by one, not incorporating the next one until the previous one has been integrated into the cream. Next we incorporate the cream and finally the evaporated milk.
4. Pour the cream inside the non-stick flan mold over the caramel that has already solidified. We put the lid on and take it to the interior of the fountain with water and from there to the preheated oven.
5. Bake in a bain-marie for 50 minutes.
6. Remove the pan from the oven and let cool completely before unmolding. We can take it to the fridge, so that it cools faster, but I recommend taking it from one day to the next, to give time for the flavors to settle.
7. At the time of unmolding, if we see that when we turn it over on the serving plate it does not come off, because it is a firmer flan than the traditional one, we return the mold to its initial position and tap it gently against the counter, trying to detach it of the walls. We overturned on the plate and ready to enjoy.

Mold for flan and pudding Kitchen Craft and Pallarès carbon steel knife

It is a simple and absolutely delicious dessert, a flan with a firmer texture than the traditional one but very, very creamy. As you can have it prepared in advance, it will not create last-minute problems for you and served as it is or accompanied by fresh fruit and whipped cream, you will have guaranteed success.