Instant Pot Flan Napolitano

Instant Pot Flan Napolitano – where a cool eggy custard meets a light comforting cheesecake and ends up in a luscious dessert that pleases every time. The flan itself is not too sweet, which I enjoy, but that drizzle of dark caramelized sugar, a signature element of flan, is a welcome addition.

I say dessert, but our favorite time to enjoy flan napolitano is for breakfast. It’s one of those dishes that when I wake up, and realize I have a slice in the fridge, I’m propelled out of bed to enjoy a nice cool slice with a rich cup of coffee. 

Flan (or Crème caramel) is very easy to make in an Instant Pot. There are only 7 ingredients, including block cream cheese. The cheese gives the Napolitano version of the recipe a richer texture than traditional flan recipes. 

The only special equipment needed to make this Flan Napolitano recipe is a smaller than normal cake pan. If you make desserts in an Instant Pot frequently, you probably already have the size we recommend, which is 18 cm (7 inches).

Note: Baking instructions included for those who don’t own an Instant Pot or Pressure Cooker.

Enjoy this wonderful make-ahead dessert! (It’s actually better if made 24 hours or more in advance).

Instant Pot Flan Napolitano

Here are some additional Instant Pot Recipes that you might enjoy!

Yield: 1 Cake

Instant Pot Flan Napolitano

Flan Napolitano

Rich Egg Custard Flan made with Cream Cheese for added flavor and texture drenched in a dark caramel sauce.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 20 minutes
Total Time 55 minutes

Ingredients

  • 1/2 Cup (100g) Sugar
  • 2 Tablespoons (30ml) Water
  • 1 - 11.5 ounce Can Evaporated Milk (339 ml)
  • 1- 10 ounceCan Sweetened Condensed Milk (293 ml)
  • 6 Medium Whole Eggs (room temperature)
  • 6 ounces (170g) Cream Cheese (softened) cut into 6 pieces
  • 1 Teaspoon (5ml) Vanilla Extract
  • 1/4 Teaspoon (1.5g) Salt

Instructions

Put sugar along with 2 tablespoons of warm water in a sauce pan over medium high heat, stirring frequently.

Continue to stir until the sugar melts and reaches a rich brown color. Once a very slightly bitter smell emits from the caramel, remove it from heat.

Using oven mitts or something to protect your hands, carefully pour the caramel into an 18cm (7 inch) cake pan, coating all sides. Continue to rotate the pan, coating all surfaces, then set aside.

Crack eggs into a small bowl to make sure no shell gets into the batter.

Combine the eggs and all other ingredients in a blender or food processor.

Blend until smooth. Using a spoon, remove any foam from the top of the blender (which will result in fewer bubbles in the flan).

Add 2 cups of water to the bottom of the Instant Pot.

If you don't own a trivet with handles, form a "sling" by folding over a 15 inch (38 cm) long piece of tin foil twice to form a sling. Slip it under the trivet to use as a handle to remove the flan.

Pour the batter into the cake pan, leaving about an inch (2.5 cm) at the top of the pan.

Cover with tin foil and crimp along the lip of the cake pan so that no steam will enter the pan during cooking.

Place the pan in the Instant Pot, and set the pot to "Manual" or "High" for 15 minutes. Make sure the valve is set to "Sealing."

When the cooking time is done, turn off the pot and allow the steam to release naturally for 10 minutes.

Remove from the flan and allow it to cool to room temperature.

Place in the refrigerator for a minimum of 3 hours, or preferably overnight.

When ready to serve, remove the foil and run a knife around the edge of the cake to make sure it will not stick.

Place a plate over the top of the flan. Make sure that the plate has a lip so that none of the caramel sauce oozes over the sides. Upend the cake pan into the plate. If you don't hear the flan release into the plate, give it a little shake.

Remove the pan. Serve in slices drizzled with the caramel sauce.

Baking Instructions

Preheat the oven to 350 degrees Fahrenheit or 177 Celsius and make sure that an oven rack is placed in the middle.

Follow instructions above up to (and including) covering the pan with foil.

Select a larger pan that the flan will rest inside, and create a water bath by pour boiling water up to about half way up the side of the pan containing the flan.

Cook for 45- 60 minutes. The flan should jiggle slightly in the middle when done.

Remove from the oven and place the flan on a cooling rack.

Allow the flan to reach room temperature. Place in the refrigerator and allow to cool a minimum of 3 hours, but preferably overnight.

When ready to serve, remove the foil and run a knife around the edge of the cake to make sure it will not stick.

Place a plate over the top of the flan. Make sure that the plate has a lip so that none of the caramel sauce oozes over the sides. Invert the cake pan into the plate. If you don't hear the flan release into the plate, give it a little shake.

Remove the pan. Serve in slices drizzled with the caramel sauce.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 157mgSodium: 183mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 8g

Nutritional information is an estimate only based an specific ingredients used.