This flan does justice to the flam my Puerto Rican grandma always used to make. Love its rich creamy caramel flavor!
Cheese Flan
Yaidy SantiagoA delicious custard dessert with the most dreamy caramel sauce!
Prep Time 10 mins
Cook Time 1 hr 10 mins
Refrigeration 6 hrs
Course Dessert
Cuisine gluten free, keto, low carb, refined sugar free
Servings 4
Calories 269 kcal
Ingredients
- 1/3 cup sweetener (I use erythritol)
- 4 oz cream cheese
- 3/4 cup unsweetened almond milk
- 1/3 cup heavy cream
- 4 large eggs
- 2 tsp vanilla extract
Keto Caramel
- 1/3 cup liquid allulose
- 2 tbsp unsalted butter
- 1 tbsp heavy cream
Instructions
- For the keto caramel, in a sauce pan over low heat, add allulose and unsalted butter. Give it a mix until combined. Leave on light simmer for 2 minutes. Then mix again and repeat for 8 more minutes. Turn the heat off and let it cool stirring occasionally. When it begins to thicken, add heavy cream and stir until fully incorporated. Pour one tbsp into each of your ramekins.
- Preheat the oven to 300F/150C
- To make your custard, place all ingredients into a high speed blender and blend until smooth. Pour the mixture into your caramel prepared ramekins. Place them in a deep baking dish. Fill the dish with warm/hot water up to half of your ramekin's height.
- Place in the oven for 40-45 minutes or until they have a slight jiggle. Remove the ramekins from the water and let cool at room temperature for an hour. Cover in cling wrap and place in the fridge for 6 hours or over night.
- To serve, take a butter knife and run it around the inside of the ramekin. Quickly flip the ramekin over a plate let that caramel coat your perfectly baked flan. Enjoy!
Notes
💕Nutritional Values/ Serving:
Calories 269 /
Total Fat 25g /
Total Carbohydrate 2.1g /
Dietary Fiber 0.2g /
Protein 8.9g /
Sodium 233mg /
Net Carbs 1.9g /
Total Fat 25g /
Total Carbohydrate 2.1g /
Dietary Fiber 0.2g /
Protein 8.9g /
Sodium 233mg /
Net Carbs 1.9g /
Keyword caramel, cheese, custard, flan