Mexican · Dessert
Mexican Flan de Vainilla Ligero
A lightened take on the beloved Mexican baked custard, built on evaporated and skim milk with whole egg and extra egg white in place of yolk-heavy richness, topped with a classic amber sugar caramel that becomes a glossy sauce once inverted.
$1
15 minsPrep
38 minsCook
293 minsTotal
MediumLevel
Nutrition per serving
175Calories
8.7gProtein
5.5gFat
21.5gCarbs
21gSugar
0.3gFiber
312mgSodium
105mgChol
2.6gSat Fat
233mgPotassium
160mgCalcium
0.6mgIron
0.6mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Kahlúa and Cream
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C (325°F) and set a kettle of water to boil for the bain-marie.
2
In a small pan, melt the 30g sugar with the water over medium heat without stirring until it turns a deep amber caramel, about 4-5 minutes, then immediately divide between 2 ramekins, swirling to coat the base.
3
Warm the skim milk gently until just steaming, then whisk in the evaporated milk off the heat.
4
In a bowl, whisk the whole egg and egg white together until just combined, then slowly stream in the warm milk mixture while whisking constantly to avoid scrambling the eggs.
5
Stir in the vanilla extract, cinnamon and salt, then pass the custard through a sieve into a jug to remove any egg strands.
6
Pour the strained custard over the caramel in each ramekin, dividing evenly.
7
Place the ramekins in a deep baking dish and pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
8
Bake for 35-40 minutes until the custards are just set with a slight wobble in the centre; a thermometer inserted should read around 82-85°C.
9
Remove the ramekins from the water bath, cool to room temperature, then cover and chill for at least 4 hours or overnight.
10
To serve, run a thin knife around the edge of each ramekin 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
- 1.1 oz30g melted to caramel sugar white
- 0.3 oz8g water
- 11 egg, beaten (50g)
- 11 egg white, beaten (33g)
- 2.8 oz80g evaporated milk
- 2.1 oz60g warmed skim milk
- 0.2 oz5g vanilla extract
- 0 oz1g cinnamon ground
- 0 oz1g salt
