Spanish · Dessert
Caramel Cheese Custard
A low-carb reworking of Spanish flan that swaps the usual condensed-milk-and-sugar base for cream cheese, heavy cream and allulose, keeping the silky set custard and bitter-sweet caramel top while cutting net carbs to almost nothing.
$1
15 minsPrep
38 minsCook
293 minsTotal
MediumLevel
Nutrition per serving
356Calories
7.3gProtein
33.3gFat
24.2gCarbs
2.5gSugar
0gFiber
359mgSodium
277mgChol
18.6gSat Fat
108mgPotassium
81mgCalcium
0.8mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
21gAllulose
0.7gAlcohol
Goes well with
Horchata de Chufa
local
Moscatel de Valencia
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat 24g allulose with the water in a small pan over medium heat, swirling (not stirring) until it turns deep amber, about 3-4 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting to coat the base, then set aside to harden.
3
Beat the softened cream cheese until completely smooth, then whisk in the heavy cream until no lumps remain.
4
Whisk in the whole egg, egg yolk, remaining 18g allulose, vanilla extract and salt until just combined; avoid over-whisking to limit air bubbles.
5
Strain the custard through a sieve into the caramel-lined ramekins to remove any lumps.
6
Place the ramekins in a deep baking dish and pour hot water halfway up their sides to create a water bath.
7
Bake at 150°C (300°F) for 35-40 minutes until the edges are set but the centre still has a slight wobble.
8
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 4 hours.
9
Run a thin knife around the edge of each ramekin, invert onto a small plate so the caramel sauce pools over the custard, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz24g for caramel allulose
- 0.3 oz8g for caramel water
- 2.5 oz70g softened cream cheese
- 2.5 oz70g heavy cream
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks (18g)
- 0.6 oz18g for custard allulose
- 0.1 oz4g vanilla extract
- 0 oz1g salt
