I know I have a sweet tooth and can definitely admit to that! I think many Hispanics struggle with their ability to control their sugar intake whether it be a pastry for breakfast, too much cafecito through out the day, or desert after an already plentiful meal. However, I found a great recipe that cuts calories on one of my favorite deserts: Flan de Queso! This creamy, caramel covered desert is staple at restaurants and family gatherings and I was happy to find a recipe that was both a delicious and lower in sugar and calories.
- 1/2 cup sugar
- 2 tablespoons water
- 8 ounces reduced-fat cream cheese
- 8 large eggs
- 1 14-ounce can nonfat or low-fat sweetened condensed milk
- 1 12-ounce can nonfat or low-fat evaporated milk
- 2 teaspoons vanilla extract
- Preheat your oven to 350°F.
- Pour water and sugar into a saucepan. Stir very gently over medium-high heat. When the mixture is a golden brown (this should take 5-7 minutes) pour the mix into a 9 inch round metal cake pan. If it starts to become solid before you’ve had a chance to cover the pan, place the pan in the oven momentarily and again stir very gently.
- Use a mixer (set to medium-high) to beat the cream cheese in a large bowl. Add in eggs one at a time, until everything is evenly combined. Add the condensed milk, evaporated milk and vanilla. Continue to mix until evenly combined. Pour the custard mixture into the pan with the caramel mixture, make sure to do this gently.
- Pour an inch of hot water into a separate, larger pan. Place the cake pan in the larger pan with the hot water. Bake for about 1 hour. It should appear golden brown. Edges should be set and firm but the middle will remain soft. However, insert a knife which should come out clean.
- Let the cake pan cool to room temperature for about an hour. Cover and refrigerate for about 4 hours or overnight.
When you’re ready to serve, pass a knife around the edge and flip the flan over and onto a plate.