Flan Napolitano

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Egg yolks

• Canned Goods

  • 1 (12 fluid ounce can Evaporated milk

• Condiments

  • 2 tbsp Corn syrup

• Baking & Spices

  • 1 cup Granulated sugar
  • 1 tbsp Vanilla extract
  • 1/2 cup White sugar

• Dairy

  • 1 (14 ounce can Condensed milk, sweetened
  • 8 oz Cream cheese

Found on savorthebest.com

Description

Ingredients

• 1 cup granulated sugar
• 2 tablespoons corn syrup
• ½ cup white sugar
• 6 egg yolks, whisked briefly with a fork
• 8 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon vanilla extract

Directions

• Preheat oven to 325°F
• Fill a tea kettle with water and bring to a boil, reduce to a simmer while preparing the custard.
• In a small saucepan over low heat, melt sugar and corn syrup until liquefied and light amber in color. This takes some time....be patient and it all comes together eventually and turns a light caramel color. Carefully spoon 2-3 tablespoons of hot syrup into each of 6 individual small oven-proof dishes. An example would be pyrex custard dishes. I used the half-pint, wide mouth Mason jars.
• In a medium size bowl, add the cream cheese and slowly, in increments, add the condensed milk, stirring to keep the mixture smooth. Do not use the blender, mixer or food processor as it will add air bubbles to the mixture. Add the evaporated milk, the egg yolks and sugar and mix together. Pour the custard mixture through a fine mesh strainer that has been set over a large bowl and strain out any egg particles or lumps.
• Ladle the custard mixture into the prepared dishes that have been set into a large pan. Set the pan with the custards in the oven and pour hot water into the pan so it comes half-way up the sides of the custards. Bake for 40 minutes, (check after 30 minutes and cover with a sheet of foil if custards begin to brown) until a knife inserted into the center of one custard comes clean. Do not over cook. Remove from the oven and allow to cool in the hot water, then remove from the water and refrigerate to cool completely.
• To serve, insert a knife between the custard and the dish to loosen the custard. Carefully invert the dish onto serving plates and garnish if desired.
• These custards will keep for 3 to 5 days refrigerated.