For Neapolitan Flan lovers

  • 1 can of condensed milk
  • 2 cups of milk
  • 3 egg yolks
  • 3 egg whites
  • 1 Teaspoon vanilla extract
  • *Candy
  • 1 cup of sugar
  • 1/4 cup of water


In a saucepan, place the sugar and cook over medium heat until melted and browned.
Then lower the heat and gradually add the water, stirring constantly.
Some sugar cubes will form, so you need to stir a lot until it melts.
After the sugar cubes have melted well, turn off the heat and place the caramel in a bowl.
The caramel will be very runny, but will be very thick as it cools.
When the caramel is very cold, caramelize the flan mould.
For the flan, beat the egg whites and reserve.
In the blender, place the condensed milk, the egg yolks, the milk and the vanilla essence.
Beat for 2 minutes and pour into a bowl. Go putting the whites and mixing gently until they are added.
Pour the mixture in caramelized form. Bake in a preheated oven at 180º C in a bain-marie for approximately 1 hour and 20 minutes.
Unmold and refrigerate for 3 hours.

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