Mexican · Dessert
Cream Cheese Caramel Pudding
A protein-engineered riff on Mexican flan, built on a blended cottage cheese and cream cheese base lifted with whey isolate instead of the usual heavy cream and whole eggs, set over a thin layer of real brown sugar caramel. It keeps the glossy caramel-tip-over moment of a classic flan while landing well over 20g of protein a pot.
$1
15 minsPrep
28 minsCook
223 minsTotal
MediumLevel
Nutrition per serving
224Calories
20.6gProtein
9gFat
14.6gCarbs
13.6gSugar
0.3gFiber
549mgSodium
119mgChol
4.5gSat Fat
181mgPotassium
172mgCalcium
0.8mgIron
0.7mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Tres Generaciones Tequila Neat
local
Café de Olla
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat brown sugar with the water in a small pan over medium heat, swirling gently, until it turns a deep amber caramel, about 3-4 minutes.
2
Quickly divide the hot caramel between two 180ml ramekins, tilting to coat the base, then set aside to harden.
3
In a blender, combine the cottage cheese, cream cheese, egg, whey protein isolate, skim milk, vanilla extract, salt and cinnamon; blend until completely smooth with no lumps.
4
Pour the mixture through a fine sieve into the caramel-lined ramekins to strain out any curd flecks.
5
Cover each ramekin tightly with foil and place in a double boiler or a deep tray with hot water reaching halfway up the sides.
6
Steam gently over low heat for 25-30 minutes, until the custard is just set with a slight wobble in the centre.
7
Remove from the water bath, cool to room temperature, then chill in the fridge for at least 3 hours.
8
Run a thin knife around the edge of each pudding and invert onto a small plate to release the caramel sauce over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g blended smooth cottage cheese lowfat
- 1.1 oz30g softened cream cheese
- 11 egg, beaten (50g)
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 2.1 oz60g skim milk
- 0.6 oz18g melted to caramel brown sugar
- 0.4 oz10g for caramel water
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0 oz1g cinnamon ground
