🍮 Flan Napolitano
Flan napolitano is a richer, denser Mexican flan made with eggs, milk, sweetened condensed milk, sugar and vanilla. The condensed milk gives it a creamy, almost fudgy body and a deeper caramel note, and it is baked under a glossy caramel glaze. It is served chilled in thick slices, often for birthdays and holidays.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 1 can (397 g) sweetened condensed milk
- 350 ml milk
- 100 g sugar (for the caramel)
- 1 tsp vanilla extract
- 2 tbsp water
Method
- Melt the sugar with the water into a golden caramel and pour it into a mould.
- Blend the eggs, condensed milk, milk and vanilla until smooth.
- Pour the mixture over the caramel and cover with foil.
- Bake in a water bath at 175 °C for 55–60 minutes until a knife comes out clean.
- Cool, chill for at least 6 hours and turn out to serve.
How to make it lighter
- Replace part of the condensed milk with extra milk for a lighter, less sweet flan.
- Cut thinner slices — this version is denser than classic flan.
- Serve with sliced fruit to make a smaller piece feel more generous.
History
The name is often linked to Naples, though the connection is unclear and the dish as known today is firmly Mexican. Made with canned condensed milk, it is a home-kitchen favourite across Mexico.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →