Ah, Creamy Neapolitan Flan—a luscious dessert with the classic three layers of chocolate, vanilla, and strawberry. I can give you a recipe that’s smooth, creamy, and beautifully layered, just like the traditional version.
Ingredients (Serves 6–8)
For the Caramel
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½ cup granulated sugar
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2 tbsp water
For the Flan Base
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4 large eggs
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1 can (400 g / 14 oz) sweetened condensed milk
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1 can (360 ml / 12 oz) evaporated milk
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1 tsp vanilla extract
For the Neapolitan Flavors
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3 tbsp cocoa powder (for chocolate layer)
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3–4 drops red food coloring + 1 tsp strawberry puree or extract (for strawberry layer)
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Plain flan base for vanilla layer
Instructions
1. Make the Caramel
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In a small saucepan, combine sugar and water.
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Heat over medium heat, swirling gently (do not stir), until sugar melts and turns golden brown.
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Quickly pour caramel into the bottom of a flan mold or individual ramekins. Tilt to coat the bottom evenly. Set aside.
2. Prepare the Flan Base
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In a mixing bowl, whisk eggs until smooth.
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Add sweetened condensed milk, evaporated milk, and vanilla extract; whisk until fully combined.
3. Divide & Flavor
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Divide flan base into three portions:
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Chocolate layer: Mix 3 tbsp cocoa powder.
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Vanilla layer: Leave plain.
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Strawberry layer: Mix strawberry puree/extract + a few drops of red food coloring.
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4. Layer the Flan
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Pour the first layer (e.g., chocolate) gently over the caramel.
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Carefully pour the second layer (vanilla) over the back of a spoon to avoid mixing layers.
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Pour the third layer (strawberry) in the same way.
5. Bake in a Water Bath
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Preheat oven to 160°C (320°F).
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Place flan mold or ramekins in a larger baking dish.
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Pour hot water into the baking dish to reach halfway up the sides of the mold.
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Bake 50–60 minutes (35–40 for ramekins) until flan is set but still slightly jiggly in the center.
6. Chill & Serve
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Remove from oven and water bath; let cool to room temperature.
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Refrigerate at least 4 hours or overnight.
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To serve, run a knife around the edges and invert onto a plate.
💡 Tips for a Perfect Neapolitan Flan
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Use a spoon to layer: Pouring over the back of a spoon prevents layers from mixing.
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Water bath: Keeps flan creamy and prevents cracking.
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Chill fully: Flan needs refrigeration to hold its layers and creamy texture.
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Flavor variations: You can use coffee for one layer, or caramel-flavored condensed milk for a twist.
If you like, I can also give a shortcut version using a blender and no-bake method, which still gives the creamy three-layer effect but takes under 30 minutes to prepare.