Mexican · Dessert
Flan de Queso Ligero
A lightened Mexican-style flan built on blended low-fat cottage cheese instead of condensed milk and cream, keeping the glossy caramel top and silky set while cutting the calorie load dramatically per ramekin.
$1
15 minsPrep
35 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
190Calories
12.1gProtein
5.7gFat
21.4gCarbs
21.1gSugar
0gFiber
249mgSodium
107mgChol
2.7gSat Fat
223mgPotassium
151mgCalcium
0.5mgIron
0.6mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the sugar with the water in a small pan over medium heat, swirling (not stirring) until it melts and turns deep amber, about 5-6 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting to coat the base, then set aside to harden.
3
Blend the low-fat cottage cheese until completely smooth, scraping down the sides to remove any graininess.
4
Add the egg, egg white, evaporated milk, skim milk, vanilla extract and lime juice to the blender and blend again until fully combined and silky.
5
Pass the mixture through a sieve into the caramel-lined ramekins to remove any lumps.
6
Place the ramekins in a deep baking dish and pour hot water halfway up their sides to create a water bath.
7
Bake at 160°C (325°F) for 32-35 minutes, until the custard is just set with a slight wobble in the centre.
8
Remove the ramekins from the water bath and cool to room temperature, then chill in the fridge for at least 3 hours.
9
Run a thin knife around the edge of each ramekin and invert onto a small plate, letting the caramel sauce pool over the custard before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sugar white
- 0.4 oz10g water
- 2.8 oz80g blended smooth cottage cheese lowfat
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 2.1 oz60g evaporated milk
- 1.4 oz40g skim milk
- 0.1 oz4g vanilla extract
- 0.1 oz4g lime juice
