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Queso Napolitano Yucateco (Yucatecan Cheese Flan)

Name: Queso Napolitano Yucateco (Yucatecan Cheese Flan)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 150 g Sugar; 5 Egg; 370 ml Condensed Milk; 360 ml Evaporated Milk; 250 g Cream Cheese; 150 g Manchego Cheese; 1 tsp Vanilla

4.0(1 rating)

80 min (20 prep + 60 cook) Medium 8 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 3 Jun 2026

Creamy Yucatecan flan of cream cheese and Edam baked in a bain-marie.

About this recipe

Queso napolitano yucateco is a creamy flan made with cream cheese, grated Edam, condensed milk and eggs, baked in a bain-marie.

History & Origin

Queso napolitano yucateco is one of the most refined desserts of Yucatan baking. What distinguishes it is the use of queso de bola, a Dutch Edam cheese that arrived through colonial maritime trade. The recipe combines cream cheese with grated Edam, condensed milk, evaporated milk, eggs and vanilla. It is baked in a bain-marie until set, creating a texture between flan and cheesecake. This dessert is found in every bakery in Merida and is the quintessential Christmas and birthday dessert.

Estimated cost

£14.27

Total cost

£1.78

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

10g

Protein

36g

Carbohydrates

22g

Fat

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Precalienta horno a 170°C. Derrite 150 g de azúcar en sartén hasta dorar. Vierte en molde para flan.
2
Licua 250 g queso crema, 150 g queso Edam rallado, leche condensada, leche evaporada, 5 huevos y vainilla.
💡 Si no encuentras queso Edam, usa Gouda joven.
3
Cuela la mezcla. Viértela sobre el caramelo.
4
Coloca el molde en bandeja con agua caliente (baño María). El agua debe llegar a la mitad.
5
Hornea 55-60 minutos hasta que un palillo salga limpio. El centro debe temblar.
6
Enfría y refrigera al menos 4 horas. Desmolda invirtiendo sobre un plato.
💡 Sabe mejor después de 24 horas.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.