Korean · Dessert
Red Bean Caramel Custard
A lightened Korean-style caramel custard where a date-and-cottage-cheese 'red bean' layer sits beneath a silky skim-milk custard, finished with a thin amber caramel, built to land well under the standard flan's calorie load while keeping the wobble and shine of the original.
$1
15 minsPrep
33 minsCook
228 minsTotal
MediumLevel
Nutrition per serving
159Calories
9.1gProtein
3.6gFat
22.5gCarbs
21.3gSugar
0.7gFiber
329mgSodium
125mgChol
1.1gSat Fat
227mgPotassium
100mgCalcium
0.7mgIron
0.6mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat 24g sugar with the 10g water in a small pan over medium heat, swirling gently (do not stir) until it turns a deep amber caramel, about 3-4 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
In a bowl, mash the chopped dates into the lowfat cottage cheese to form a rough sweet red-bean-style paste; divide between the two ramekins over the hardened caramel.
4
Warm the skim milk gently until just steaming but not boiling, then remove from heat.
5
Whisk the whole egg, egg white, stevia extract, vanilla extract and salt together in a bowl until just combined, avoiding excess froth.
6
Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
7
Strain the custard through a sieve directly into the ramekins over the date-cottage-cheese layer.
8
Place the ramekins in a deep baking tray and pour boiling water halfway up the sides of the ramekins to create a water bath.
9
Bake at 150°C (300°F) for 30-35 minutes until the custard is just set with a slight wobble in the centre; a thermometer should read about 82-85°C.
10
Remove ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours before serving.
11
To serve, run a knife around the edge of each ramekin and invert onto a small plate so the caramel and red bean layer pool over the custard.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz24g melted to caramel sugar white
- 0.4 oz10g for caramel water
- 3.9 oz110g warmed skim milk
- 1 3/81 3/8 eggs, beaten (66g)
- 7/87/8 egg whites, beaten (30g)
- 0 oz1g dissolved into custard base stevia extract
- 0.1 oz3g vanilla extract
- 0.6 oz18g finely chopped, stirred through red bean layer date
- 0.8 oz22g blended smooth, folded into red bean paste layer cottage cheese lowfat
- 0 oz1g salt
