It is a keeper recipe. Flan in English is basically a custard or custard tart. I tried it out on our Spanish daughter-in-law and she loved it. Keep in mind I normally make her the high-carb variety!
I think my flan recipe is easier than most flan recipes as the filling is simply blended in a blender. Easy peasy!
With Cinco De Mayo right on our doorstep so to speak, this would make a lovely, custardy and creamy smooth authentic flan dessert. The texture is silky smooth. The flavor of vanilla and caramel is delicious!
This flan will keep well for several days in the refrigerator, but optimal time is 3 days for the best taste experience.
You can make this flan in individual ramekins, if desired, but this way is just a whole lot easier, I think.
If desired, you can pour extra caramel sauce (click for a caramel sauce recipe or use a commercial caramel sauce) over top as well, but I think that would be over-the-top, 'scuse the pun, as this is already quite a sweet dessert.
Typically cream cheese is not added to most flan recipes, but I love what it does for the texture and taste of my flan.
Flan has to be one of the easiest and most popular Spanish dessert ever. Our Spanish daughter-in-laws love it, as do the rest of the extended Spanish Panamanian family of ours.
Other Pudding recipes you may enjoy:
Chocolate Almond Butter Pudding
No-Bake Lemon Cheesecake Mousse
Caramel:
2/3
cup monk fruit allulose blend, (150 mL)
OR sucralose allulose blend
1/3
cup water (75 mL)
Flan Filling:
13/4 cups whipping cream (425 mL)
3/4
cup water (175 mL)
4 oz regular cream cheese (125 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
2 tbsp powdered sweetener, OR to taste (30 mL)
5 large eggs
1 tsp vanilla extract (5 mL)
1/8
tsp salt (0.5 mL)
Preheat the oven to 350°F (180°C).
Caramel: In saucepan, combine monk fruit allulose
blend, OR sucralose allulose blend and water.
Bring to boil and then simmer 5 to 10 minutes, or until a lovely light golden
brown amber color. Pour into a 9 x 5
inch casserole dish. Pour flan filling
over top. Bake 40 to 50 minutes or until
set around the edges and golden brown around the edges. The center will still be
a bit jiggly and soft. The flan will set further
as it cools and the center will be the creamiest and silkiest part of all, so not to worry.
Flan Filling: In blender, combine whipping cream, water,
cream cheese, liquid sweetener, powdered sweetener, eggs, vanilla extract and
salt. Blend until smooth.
Yield: 8 servings
1
serving
253.3
calories
6.4
g protein
24.3
g fat
0 g fiber
2.5
g net carbs
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