Mexican · Dessert
Mexican Caramel Custard Pudding
A protein-boosted take on Mexican flan de caramelo, this steamed custard sets over a pool of deep amber caramel and gets its creamy body from skim milk, evaporated milk and whey protein isolate instead of sweetened condensed milk and whole eggs, keeping it light while doubling down on protein and citrus-spiced flavour.
$1
15 minsPrep
20 minsCook
235 minsTotal
MediumLevel
Nutrition per serving
176Calories
16.7gProtein
4.1gFat
16.9gCarbs
16.2gSugar
0.3gFiber
161mgSodium
101mgChol
1.7gSat Fat
239mgPotassium
165mgCalcium
0.6mgIron
0.7mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Amber Ale
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
In a small saucepan, melt the sugar with the water over medium heat, swirling (not stirring) until it turns a deep amber caramel, about 3-4 minutes.
2
Immediately divide the hot caramel between two 180ml pots, tilting each to coat the base evenly, then set aside to harden.
3
Warm the skim milk and evaporated milk together gently until just steaming but not boiling, then whisk in the whey protein isolate until fully dissolved and smooth.
4
In a separate bowl, beat the whole egg and egg whites together until just combined, taking care not to overbeat to avoid excess froth.
5
Slowly pour the warm milk mixture into the eggs while whisking constantly, then stir in the vanilla extract, cinnamon and orange zest.
6
Strain the custard through a fine sieve into the two caramel-lined pots to remove any egg strands.
7
Cover each pot tightly with foil and place in a steamer or a deep pan with simmering water reaching halfway up the pots.
8
Steam gently over low heat for 18-20 minutes, until the custards are just set with a slight wobble in the centre.
9
Remove the pots from the water bath and let cool to room temperature, then chill in the fridge for at least 3 hours or overnight.
10
To serve, run a thin knife around the edge of each pot and invert onto a small plate so the caramel sauce pools over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g melted to caramel sugar white
- 0.3 oz8g for caramel water
- 11 egg, beaten (50g)
- 2 1/82 1/8 egg whites, beaten (66g)
- 3.2 oz90g warmed skim milk
- 1.4 oz40g evaporated milk
- 0.6 oz16g whisked into milk mixture whey protein isolate
- 0.1 oz4g vanilla extract
- 0 oz1g cinnamon ground
- 0.2 oz6g zested orange
