Mexican · Dessert
Chocolate Custard Flan
A protein-boosted take on Mexican flan where the classic egg-and-milk custard is deepened with cocoa and lightened with skim milk, then fortified with whey protein isolate so each ramekin delivers a dense, bittersweet chocolate custard under a thin pool of caramel.
$1
20 minsPrep
38 minsCook
298 minsTotal
MediumLevel
Nutrition per serving
150Calories
16.2gProtein
3.8gFat
21.6gCarbs
12gSugar
3gFiber
325mgSodium
96mgChol
1.4gSat Fat
332mgPotassium
168mgCalcium
1.6mgIron
0.8mcgVitamin B12
0.9mgVitamin C
0gPolyol
5gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 160°C (320°F) and set a kettle of water to boil for the bain-marie.
2
In a small pan, melt the 14g sugar with the 10g water over medium heat without stirring until it turns a deep amber caramel, about 4-5 minutes, then immediately divide between 2 ramekins, tilting to coat the base.
3
In a bowl, whisk the egg and egg white together until smooth.
4
Warm the skim milk gently until just steaming (do not boil), then whisk in the sifted cocoa powder, allulose and salt until fully dissolved and smooth.
5
Whisk the whey protein isolate into the warm chocolate milk until no lumps remain, then cool for 2-3 minutes.
6
Slowly pour the chocolate milk mixture into the beaten eggs, whisking constantly to temper without scrambling.
7
Strain the custard through a sieve into the caramel-lined ramekins to remove any lumps.
8
Place the ramekins in a deep baking dish, pour boiling water halfway up the sides to form a bain-marie, and bake for 35-40 minutes until the custards are just set with a slight wobble in the centre.
9
Remove ramekins from the water bath, cool to room temperature, then cover and chill for at least 4 hours or overnight.
10
Run a thin knife around the edge of each ramekin and invert onto a plate so the caramel sauce pools over the chocolate custard before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g skim milk
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 0.6 oz16g sifted cocoa powder
- 0.5 oz15g whey protein isolate
- 0.5 oz14g for caramel sugar white
- 0.4 oz10g allulose
- 0.4 oz10g for caramel water
- 0 oz1g salt
