For Neapolitan Flan lovers

Neapolitan flan is a delightful variation of the classic dessert, offering layers of creamy custard infused with the flavors of vanilla, chocolate, and strawberry. Here’s a description:

**Creamy Custard Base:** Neapolitan flan starts with a creamy custard base made from eggs, milk, sugar, and vanilla extract. The custard is silky smooth with a delicate sweetness that forms the foundation of the dessert.

**Layered Flavors:** What sets Neapolitan flan apart is its distinct layers of flavor. 

**Beautiful Presentation:** Neapolitan flan is as visually appealing as it is delicious. Each spoonful offers a perfect balance of flavors, with the vanilla, chocolate, and strawberry layers complementing each other harmoniously.

**Garnishes:** Neapolitan flan can be garnished with fresh berries, mint leaves, or a drizzle of chocolate or strawberry sauce to enhance its appearance and add an extra pop of flavor.

**Nostalgic Appeal:** With its classic flavors and nostalgic charm, Neapolitan flan is sure to evoke fond memories of childhood treats like Neapolitan ice cream. It’s a dessert that appeals to all ages and is guaranteed to be a crowd-pleaser whenever it’s served.

Overall, Neapolitan flan is a delightful twist on a beloved classic, offering layers of creamy custard in three irresistible flavors. Whether enjoyed on its own or as part of a more elaborate dessert spread, Neapolitan flan is sure to leave a lasting impression with its delicious taste and stunning presentation.

  • 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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