Spanish · Dessert
Caramel Cheese Custard
A lightened Spanish-style flan built on blended low-fat cottage cheese instead of condensed milk and cream, holding onto the glossy amber caramel and silky set while cutting calories hard through a cheese-and-egg-white protein floor.
$1
15 minsPrep
40 minsCook
295 minsTotal
MediumLevel
Nutrition per serving
156Calories
11gProtein
3.5gFat
19.2gCarbs
19gSugar
0gFiber
239mgSodium
99mgChol
1.4gSat Fat
155mgPotassium
95mgCalcium
0.5mgIron
0.6mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Café con Leche
local
Moscatel de Valencia
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 turns deep amber, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins, tilting each to coat the base, then set aside to harden.
3
Blend the cottage cheese until completely smooth, then add the skim milk, egg, egg white, monk fruit extract and vanilla extract and blend again until silky.
4
Strain the mixture through a sieve into the caramel-lined ramekins to remove any lumps.
5
Place the ramekins in a deep baking tray and pour hot water halfway up their sides to make a water bath.
6
Bake at 150°C (300°F) for 35-40 minutes until the custards are just set with a slight wobble in the centre.
7
Remove from the water bath and cool to room temperature, then chill in the fridge for at least 4 hours or overnight.
8
Run a thin knife around the edge of each ramekin and invert onto a small plate, letting the caramel sauce pour 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
- 3.2 oz90g blended smooth cottage cheese lowfat
- 2.5 oz70g skim milk
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 0 oz1g monk fruit extract
- 0.1 oz3g vanilla extract
