Mexican · Dessert
Mexican Cheese Custard Flan
A low-carb reimagining of Mexican flan that swaps the traditional condensed and evaporated milk for a cream cheese and heavy cream base, sweetened entirely with allulose so each silky, caramel-draped custard stays keto-friendly without losing the dish's wobbly, rich identity.
$1
20 minsPrep
34 minsCook
294 minsTotal
MediumLevel
Nutrition per serving
334Calories
7.3gProtein
30.9gFat
23.4gCarbs
2.4gSugar
0.3gFiber
164mgSodium
270mgChol
17.1gSat Fat
107mgPotassium
83mgCalcium
0.8mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
20gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Mexican Cinnamon Hot Chocolate
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat oven to 160°C (325°F) and set a kettle of water to boil for the water bath.
2
Melt 12g allulose with 6g water in a small pan over medium heat, swirling (not stirring) until it turns a deep amber caramel, then quickly divide between 2 ramekins, tilting to coat the base.
3
In a bowl, beat the softened cream cheese until completely smooth with no lumps, about 1 minute.
4
Whisk in the whole egg and egg yolk one at a time until fully incorporated.
5
Warm the heavy cream gently, then whisk in 28g allulose, vanilla extract and cinnamon until dissolved.
6
Slowly pour the warm cream mixture into the cream cheese mixture, whisking constantly to keep it smooth, then pass through a sieve to remove any lumps.
7
Divide the custard between the two caramel-lined ramekins.
8
Place ramekins in a deep baking tray, pour boiling water halfway up the sides of the ramekins to create a water bath.
9
Bake for 32-35 minutes until the edges are set but the centre still has a gentle wobble.
10
Remove ramekins from the water bath and cool to room temperature, then chill, covered, for at least 4 hours or overnight.
11
Run a thin knife around the edge of each ramekin and invert onto a small plate to release the flan and caramel sauce before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g softened cream cheese
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks (18g)
- 2.1 oz60g heavy cream
- 1 oz28g allulose
- 0.1 oz4g vanilla extract
- 0 oz1g cinnamon ground
- 0.4 oz12g caramelised allulose
- 0.2 oz6g for caramel water
