Mexican · Dessert
Three Milk Custard
A chocolate-flecked riff on Mexican flan that swaps in a protein-powder-boosted three-milk custard over a thin caramel base, baked low and slow in a water bath until just set, then unmoulded so the caramel pools over the top and finished with fresh raspberries for fibre and colour.
$1
15 minsPrep
34 minsCook
289 minsTotal
MediumLevel
Nutrition per serving
222Calories
17.4gProtein
6.3gFat
26.4gCarbs
22.8gSugar
2.5gFiber
346mgSodium
107mgChol
3gSat Fat
324mgPotassium
204mgCalcium
1.2mgIron
0.7mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Cajeta (Mexican Goat's Milk Caramel Sauce) served as a Warm Beverage
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 a deep amber caramel, about 4-5 minutes.
2
Immediately divide the hot caramel between 2 ramekins (180ml each), tilting to coat the base, then set aside to harden.
3
Preheat the oven to 160C (325F) and set a kettle of water to boil for the water bath.
4
Whisk the egg and egg white together in a bowl until just combined, then whisk in the evaporated milk, skim milk and condensed milk.
5
Sift the cocoa powder and whey protein isolate together to remove lumps, then whisk into the milk-egg mixture along with the salt until completely smooth.
6
Pass the custard through a sieve into a jug to catch any egg strands or undissolved cocoa, then pour evenly over the hardened caramel in the ramekins.
7
Place the ramekins in a deep baking dish, pour boiling water into the dish to come halfway up the sides of the ramekins, and cover the dish loosely with foil.
8
Bake for 32-35 minutes until the custards are set at the edges but still have a gentle wobble in the centre.
9
Lift the ramekins out of the water bath and cool to room temperature, then chill, covered, for at least 4 hours or overnight.
10
To serve, run a thin knife around the edge of each ramekin, invert onto a small plate so the caramel sauce runs over the custard, and top with fresh raspberry halves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, beaten (50g)
- 7/87/8 egg whites (30g)
- 2.1 oz60g evaporated milk
- 1.9 oz55g skim milk
- 0.7 oz20g condensed milk
- 0.6 oz18g whey protein isolate
- 0.3 oz8g sifted cocoa powder
- 0.8 oz24g sugar white
- 0.2 oz6g water
- 0 oz1g salt
- 1.1 oz30g halved raspberry
