Mexican · Dessert
Mexican Caramel Custard
A keto-engineered take on Mexican flan, this steamed custard swaps the sugar-and-condensed-milk base for allulose and monk fruit sweetener while keeping the silky egg-and-cream set and warm cinnamon note that define the original. Fat does the work sugar used to, delivering the same rich, caramel-leaning spoonful at a fraction of the net carbs.
$1
12 minsPrep
19 minsCook
211 minsTotal
MediumLevel
Nutrition per serving
403Calories
5.8gProtein
39.3gFat
14.4gCarbs
2.4gSugar
0.3gFiber
248mgSodium
341mgChol
22.7gSat Fat
97mgPotassium
81mgCalcium
0.8mgIron
0.6mcgVitamin B12
0.4mgVitamin C
0gPolyol
11gAllulose
0.7gAlcohol
Goes well with
Corona Extra
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the heavy cream gently in a small pan with the cinnamon until it just steams, then remove from heat and let the cinnamon infuse for 5 minutes.
2
In a bowl, whisk the egg, egg yolk, allulose, monk-fruit extract, vanilla extract and salt together until the allulose dissolves and the mixture lightens slightly.
3
Slowly pour the warm cream into the egg mixture in a thin stream, whisking constantly so the eggs do not scramble.
4
Strain the custard through a sieve into a jug to remove the cinnamon bark and any cooked egg bits, then divide evenly between the 2 ramekins.
5
Cover each ramekin tightly with foil and place them in a steamer basket or a water bath set over a pot of gently simmering water.
6
Steam for 18-20 minutes until the custards are just set but still have a slight wobble in the centre; a thermometer should read around 82-85C.
7
Carefully remove the ramekins and let them cool to room temperature, then chill uncovered in the fridge for at least 3 hours before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g heavy cream
- 2 1/42 1/4 egg yolks, beaten (36g)
- 1/21/2 eggs, beaten (27g)
- 0.8 oz22g allulose
- 0 oz1g monk fruit extract
- 0.1 oz4g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz1g salt
