Flan Napolitano 
Cooking Instructions
- 1
Keep all ingredients organized (mise en place).
- 2
Heat the sugar over medium heat in a flan mold (mine is 8 inches in diameter) until it becomes caramel. You can add more or less sugar depending on how much caramel you want in your flan.
- 3
If you have a thermometer, I use a temperature of 300°F (150°C). Once it reaches this temperature, turn off the heat and spread the caramel evenly in the mold. If you don't have a thermometer, just make sure all the sugar crystals have dissolved.
- 4
In a blender, place the eggs (remember to crack them separately) to prevent any shell pieces in the mix or if an egg is bad.
- 5
Add a teaspoon of vanilla extract.
- 6
Add the sweetened condensed milk.
- 7
Add the evaporated milk.
- 8
Cover and blend the mixture, starting at the lowest speed and gradually increasing to the highest speed, blending for about 3 to 4 minutes.
- 9
Pour the entire mixture into the mold and cover it.
- 10
In a pot, add water (but do not let it exceed the base of the mold).
- 11
Remember, it should not exceed the base.
- 12
Turn the stove to high heat and cook for 40 minutes.
- 13
After 40 minutes, let it cool, and once at room temperature, refrigerate for at least 5 hours.
- 14
To serve, simply invert it onto a large dish, serve, and enjoy.
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