Mexican · Dessert
Cottage Cheese Flan with Cocoa-Caramel
A protein-raised, lower-fat take on Mexican flan that keeps the glossy caramel top and silky wobble but rebuilds the custard on blended lowfat cottage cheese and egg whites instead of condensed and whole milk, with cocoa powder folded in for fibre and a deep chocolate note under the caramel.
$1
20 minsPrep
38 minsCook
328 minsTotal
MediumLevel
Nutrition per serving
173Calories
13.4gProtein
4.4gFat
21.9gCarbs
18.9gSugar
1.9gFiber
378mgSodium
101mgChol
1.9gSat Fat
255mgPotassium
122mgCalcium
1.2mgIron
0.7mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Moscato d'Asti
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the sugar in a small dry pan over medium heat, swirling (not stirring) until it melts into a deep amber caramel, then carefully add the water off heat to loosen it.
2
Divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, and set aside to harden.
3
Preheat the oven to 160°C (325°F) and set a kettle of water to boil for a water bath.
4
Blend the cottage cheese until completely smooth with no curds visible, about 1 minute.
5
Warm the skim milk gently until just steaming, not boiling.
6
Whisk the egg and egg white together, then whisk in the blended cottage cheese, warm milk, sifted cocoa powder, stevia extract, vanilla extract and salt until fully smooth and lump-free.
7
Pass the mixture through a sieve into a jug to remove any remaining cocoa lumps or egg strands.
8
Pour the custard over the hardened caramel in each ramekin.
9
Place the ramekins in a deep baking tray, pour boiled water into the tray to reach halfway up the ramekin sides, and bake for 35-40 minutes until the custards are just set with a slight wobble in the centre.
10
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
11
Run a thin knife around the edge of each ramekin and invert onto a small plate so the caramel sauce pools over the custard before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted to a dry caramel sugar white
- 0.4 oz10g added to stop caramel cooking water
- 3.9 oz110g blended smooth cottage cheese lowfat
- 3.2 oz90g warmed skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites, beaten in with whole egg (30g)
- 0.4 oz10g sifted into custard base cocoa powder
- 0 oz1g whisked into custard base stevia extract
- 0.1 oz1.5g whisked into custard base vanilla extract
- 0 oz0.5g pinch, whisked in salt
