Description
Silky Cuban flan emerges as a keto-friendly dessert marvel, blending rich cream and eggs into a luxurious custard. Smooth caramel pools beneath this elegant treat, inviting you to savor each spoonful of creamy indulgence without guilt.
Ingredients
Scale
Dairy and Eggs:
- 6 large Egg yolks
- 480 milliliters / 2 cups Heavy cream (Double cream)
Sweeteners and Flavorings:
- 200 grams / 1 cup Powdered Monk Fruit Allulose Blend
- 2 teaspoons Vanilla extract
Liquids and Seasonings:
- 60 milliliters / ¼ cup Water
- 1 pinch Sea salt
Instructions
- Prepare the caramel foundation by combining 100 grams () of sweetener and 60 milliliters () of water in a small saucepan over low heat. Gently dissolve the sweetener, then increase temperature to create a boiling syrup.
- Continue simmering the caramel without stirring for 20-25 minutes until it transforms into a rich, golden liquid with a glossy appearance.
- Swiftly distribute the molten caramel among six 180-milliliter (6-ounce) ramekins, carefully tilting each to ensure complete bottom and side coverage.
- Arrange the caramel-coated ramekins within a 23×33 centimeter (9×13-inch) baking dish, creating a water bath preparation station.
- Whisk egg yolks in a separate mixing bowl until smooth and uniform in color.
- In a separate saucepan, combine heavy cream, remaining 100 grams () of sweetener, and a delicate pinch of salt. Heat until tiny bubbles emerge around the edges.
- Remove cream mixture from heat and incorporate vanilla extract, creating a fragrant infusion.
- Gradually stream the warm cream into whisked egg yolks, maintaining constant whisking to prevent curdling and ensure a silky texture.
- Strain the custard through a fine mesh sieve directly into the caramel-lined ramekins, eliminating potential lumps.
- Fill the surrounding baking dish with hot water, reaching approximately halfway up the ramekin sides.
- Carefully transfer the water bath to a preheated oven at 350 degrees Fahrenheit (177 degrees Celsius).
- Bake for 20-30 minutes, rotating the dish midway to ensure even cooking. The flan should appear almost set with a subtle center jiggle.
- Once baked, remove from the oven and allow ramekins to rest in the water bath for one hour, facilitating gradual cooling.
- Thoroughly dry the ramekins, cover with plastic wrap, and refrigerate overnight or up to four days for optimal flavor development.
- Before serving, run a thin knife along the ramekin edges to loosen the flan. Invert onto serving plates, gently shaking to release.
- Drizzle any remaining caramel from the ramekins over the flan, creating an enticing garnish.
Notes
- Swap monk fruit allulose blend for traditional sugar to create a low-carb caramel without compromising sweetness.
- Keep hands off the caramel during boiling to guarantee a smooth, golden transformation without disrupting its delicate chemistry.
- Gentle whisking while introducing warm cream prevents egg yolks from scrambling, ensuring a luxurious custard consistency.
- Submerge ramekins halfway in water during baking to protect the flan’s delicate structure and maintain a flawless, crack-free surface.
- Rest the flan overnight in the refrigerator, allowing flavors to deepen and texture to achieve ultimate silky smoothness.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 331 kcal
- Sugar: 2.6g
- Sodium: 72mg
- Fat: 33.3g
- Saturated Fat: 20.0g
- Carbohydrates: 2.9g
- Fiber: 0.1g
- Protein: 5.1g
- Cholesterol: 280mg