Dear friends of Paulina Kitchen, today we came to surprise them with a recipe that seems from one place but it is from another and maybe you know it with another name. Spoiler: The Neapolitan flan is not from Naples! But keep reading because why and how. Also as always in the end they will find the best and easiest recipe in the world.
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About the Neapolitan flan
Napolitan flan is an iconic dessert in Mexican cuisine that combines European influences with local ingredients to create a delicious and soft culinary masterpiece.
The Neapolitan flan and its origin
This dessert is known for its creamy texture and caramel flavor , and its popularity has transcended borders, becoming a favorite option in many parts of the world.
The name suggests a connection with the Italian city of Naples, but the recipe as we know it today has its roots in Mexico . Its origin dates back to the colonial period, when the Spaniards introduced the flan in Mexico and, over time, the Mexicans gave them their unique touch.
The distinctive characteristic of the Neapolitan flan is its liquid caramel layer that becomes a sweet and sticky sauce when it is poured on the inverted flan before serving it.
Basic ingredients of a surprising recipe
The basic recipe of the Neapolitan flan includes simple but essential ingredients such as eggs, condensed milk and evaporated milk , sugar and vanilla.
- These ingredients are mixed to form a soft and homogeneous mixture that is then baked in a previously caramel mold. Magic occurs in the oven, where the mixture is transformed into a soft and silky texture flan, with a lower caramelized part that adds a contrast of flavor and texture.
The Neapolitan flan is typically served in individual slices , accompanied by a candy portion that spills on the top, creating an attractive and appetizing presentation. Its sweet and soft taste makes it ideal to finish a traditional Mexican meal or to enjoy it as dessert on any special occasion.
Now yes: origin of the Neapolitan flan
His name can lead to confusion due to his reference to Naples, an Italian city. However, this dessert does not have its origin in Italy, but in Mexico, and its name is attributed more to a matter of marketing and appreciation for European cuisine than its true origins.
During the colonial period, the Spaniards introduced the classic flan , a dessert of European origin, and began to merge with local ingredients and techniques to create a unique version.
The reason behind the term "Neapolitan" is because, at that time, Naples was considered a culinary refinement symbol in Europe. When calling him "Neapolitan", it was sought to give it a touch of elegance and sophistication to the dessert , which made it more attractive to the aristocratic classes and the Mexican society of the time.
The napolitan flan decorated, tasty and beautiful
Decorating a Neapolitan flan is an opportunity to add a touch of visual elegance to this dessert. The most common decoration form is to pour some liquid caramel for flan and desserts on the surface before serving it. This not only enhances the taste of dessert, but also creates an attractive and brilliant aspect.
In addition, you can add a fresh mint sheet or a strawberry at the top to give a touch of color and freshness. Some flan lovers also choose to sprinkle some cinnamon or ground nutmeg to add an additional flavor nuance.
The Neapolitan flan recipe has experienced various variations over the years, with additional ingredients such as coffee, chocolate or fruits that are incorporated to give it a creative turn. It is also usual to put on it a chantilly cream that will not only give visual beauty but also enhance creaminess to the dessert.
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Napolitan flan recipe
Yield : 8 portions
Preparation time : 1 hour
Ingredients
For flan:
- 400 gr of condensed milk
- 370 ml of evaporated milk
- 4 eggs
- 1 teaspoon vanilla essence
For candy:
- 1 cup of granulated sugar
How to make Neapolitan flan
- In a saucepan heating the sugar over medium heat letting it slowly melt without stirring about 10-15 minutes. The candy must have a deep golden color.
- Remove from heat and quickly pour the hot caramel at the bottom of a flan mold.
- In a bowl mix condensed milk, evaporated milk, eggs and vanilla essence. Beat well until you get a soft and homogeneous mixture.
- Pour the flan mixture on the caramel into the mold. Cover with aluminum foil or mold lid.
- Place in a larger oven suitable fountain. Fill the fountain with hot water up to half the height of the flan mold for the water bath.
- Preheat the oven at 180 ° C. Bake for 45 minutes at 1 hour. Remove from the oven and let it cool at room temperature.
- Refrigerate 4 hours or all night to acquire its optimal texture and flavor.
