Tiajuana chef Javier Plascencia, whose numerous restaurants include Misión 19 and Villa Savieros in his hometown and the new Bracero Cocina del Raiz in San Diego, creates his flan napolitano for Bracero by slowly boiling sugar and water until it turns into sweet, gooey caramel, then combining cream cheese and milk and baking the confection until it produces a custard that’s bursting with flavor. To top it off, Plascencia adds orange zest for increased flavor, giving his version of the dish a unique taste that sets it apart from those of other restaurants in the area. At the end, slices of peach bring out the great orange flavor in the flan!
- 1 Cup sugar
- 2 Tablespoons water
- 1 3/4 Cup condensed milk
- 1 3/4 Cup evaporated milk
- 6 eggs
- 8 Ounces cream cheese
- 1 Teaspoon vanilla extract
- 2 Tablespoons orange zest
Preheat the oven to 325 degrees F.
Place the sugar and water in a medium sized sauce pan. Bring to a boil on high heat until sugar dissolves. When sugar dissolves, reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in an oven-proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
Place the rest of the ingredients in a blender and process until you have a smooth mixture.
Pour mixture slowly into prepared pan and cover with aluminum foil.
For the hot bath, place the pan inside a larger baking pan. Add warm water to the baking pan until it reaches about 3/4 inch up the pan.
Bake in a preheated oven at 325 degrees for about 50 minutes or until flan looks firm. Flan will keep cooking while it cools, so do not keep it in the oven longer.
Let cool and plate! Add peach slices and garnish if desired.