Neapolitan pudding

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

The most well-known flan is the basic one made with eggs, milk and vanilla, but there is also another, richer version , with three types of milk and cream cheese, which is the Neapolitan Flan, which we are going to prepare now. This 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 mould with a lid like the Kitchen Craft mould , it is very practical, as the lid prevents water from coming into contact with the cream during cooking, and as it is non-stick, it is very easy to unmould.

Let's get on with the recipe.

Kitchen Craft flan and pudding mould and Pallarès carbon steel knife

Ingredients

• 6 "L" eggs
• 400gr of condensed milk
• 200gr of cream cheese
• 200gr of cooking cream 18% mg
• 200gr 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 with top and bottom heat, with a dish with water inside. The water inside our dish should reach, when the flan mould is inserted, at least 1/3 of the height of the mould.
2. Prepare a caramel that is not too dark with the sugar, lemon drops and water in a 20 cm frying pan over a medium heat. Let the sugar dissolve, without touching it or it will turn into a hard sugar amalgam. When it has taken on the desired golden colour, remove it from the heat and pour it onto the base of the mould. Be careful, once the caramel is golden it changes very quickly from light to dark gold, so be careful because if it is too dark it can be bitter.
3. Mix all the ingredients in a blender until you obtain a liquid cream. In my case, I did it with the KitchenAid robot and the paddle attachment. To ensure that the cream is well-mixed and all the ingredients are well-dissolved and integrated, I recommend first beating the cheese to soften it. Then add the condensed milk and mix it in. Then add the eggs one by one, not adding the next one until the previous one has been integrated into the cream. Next, add the cream and finally the evaporated milk.
4. Pour the cream into the non-stick flan mould over the caramel, which has already solidified. Place the lid on and place it in the dish with water and then into the preheated oven.
5. We bake in a bain-marie for 50 minutes.
6. Remove the mould from the oven and allow it to cool completely before removing it from the mould. You can put it in the fridge to cool it down faster, but I recommend taking it out the next day to allow the flavours to settle.
7. When unmolding, if we see that it does not come off when we turn it over onto the serving plate, because it is a firmer flan than the traditional one, we return the mold to its initial position and gently tap it against the counter, trying to detach it from the sides. We turn it over onto the plate and it is ready to enjoy.

Kitchen Craft flan and pudding mould and Pallarès carbon steel knife

This is a simple and absolutely delicious dessert, a flan with a firmer texture than the traditional one but very, very creamy. As you can prepare it in advance, you won't have any last-minute supply problems and served as is or accompanied by fresh fruit and whipped cream, you will be guaranteed success.