It’s really hot outside and I find it difficult to concentrate on anything and everything. I guess my body can never get used to summer.
However, I know how to overcome this, I have few good friends, and they help me feel refreshed almost immediately. They are Ice cream, lemonade, mixed fruit smoothie, and of course a chilled flan.
Today I’m presenting Cream Cheese Flan. This time I made it light just for you.
This baby is creamy, silky, and you can never guess it’s low in calorie. One serving is enough to fill you up and eliminate your cravings.
I’ve added fruits in my clicks, to remind you and me that sugar cravings can be eliminated by eating fruits too. Living a healthy life means, eating what you like but in moderation!
Cream Cheese Flan
Serves 4. One serving is 250 calories
You need 4 ramekins each can take 1 cup.
For the flan:
2 medium eggs
2 egg white
1/2 cup sugar
1 1/2 teaspoon vanilla
2 cups milk
1/4 cup low fat cream cheese at room temperature. (I’ve used Philadelphia lite, in some countries it’s read as, lightest, other countries, extra light.)
For the caramel:
1/4 cup sugar for caramel
2 tablespoons water
Making the caramel:
-Pour the sugar and water into a small pan. Do not stir.
-When the sugar melts, swirl the pan occasionally.
-When the caramel turns dark golden in color, remove from heat.
-Quickly pour the caramel into the ramekins. Swirl the ramekins to spread the caramel evenly.
-Set aside to cool. Do not put the caramel in the fridge.
*Note: If the caramel didn’t cover the bottom of the ramekin, place the microwave safe ramekin in the microwave for 15 – 20 seconds, this will melt the caramel and then it will spread easily.
Making the flan:
- Preheat oven to 370F/190C.
-In a bowl, add the cream cheese and sugar. Whisk until well combined.
-Add the eggs and egg whites and whisk well, add the vanilla and whisk some more.
-Heat the milk until it’s about to boil. Remove from heat, add one ladle to the egg mixture, whisk immediately and quickly to avoid cooking the eggs.
-Pour the rest of the milk to egg mixture while whisking.
-Pour a bit less than a cup of the flan mixture to each ramekin.
-Place ramekins in a roasting tin and fill the tin halfway with boiling water.
-Place the tin in the middle rack of the oven, and cook for 1 1/4 hours until the custard has set.
-Remove the ramekins from the roasting tin and set on a cooling rack.
-When cool, transfer to the fridge for four hours or overnight.
-When serving, run the tip of a palette knife along the edges of the flan. Place a serving dish on top of the ramekin and flip upside down.