Anyone up for a French/ Portuguese kind of thing today?
Left with a tub of leftover cream cheese and the smatterings of some yoghurt which hadn’t been used at the end of a busy week.
I couldn’t stand the thought of more cream cheese and cucumber sandwiches, so I opted for something sweet instead.
Looking in the cupboard, it was a little bare as my dad had been travelling for several weeks. Hmm we didn’t have much flour, but we had cornstarch. Ahh there was some vanilla extract hidden back there as well.
In the fridge, there were eggs and milk. Oh what to make with these ingredients?
Hmm, a little Pinterest roulette?
Caramel cheesecake, cheesecake, cheesecake, more cheesecake.
I love cheesecake, but I didn’t wan’t cheesecake!
Plus if I made cheesecake, then only I would be eating it. I’d get bored after several days!
My light in the cheesecake darkness!
My mum loves custards more than I do, so this worked out well.
With the lighter cream cheese, yoghurt, milk and sweetener rather than condensed milk and cream cheese, this didn’t have to be a calorie bomb either, but still just as creamy.
Lowering the amount of caramel syrup also keeps it lighter.
I have made several versions of this recipe since then, and the main thing is that they need a little care which pays off. Along with low and slow when cooking them.
Once the centre has just set, remove from the oven and allow to cool down on a cooling rack for an hour or so, otherwise the custard will crack and weep from the sudden change in temperature.
Once cooled, chill for 4-6 hours and when serving, either invert the entire thing for a traditional caramel flan,or just cut into slices and use a spatula and spoon instead to spoon some of the caramel sauce onto the pieces.
Hope you enjoy this one as much as we did. I had to beat my mum off with a stick while this was cooling and chilling before she could try some.
Lighter Caramel Cheese Flan
Adapted from: Creamy Caramel Cheesecake Flan
Prep time: 10 minutes
Cook time: 50-60 minutes
Total time: 5-6 hours
Yield: 8 slices
- 200g / 3/4 cup
Light cream cheese
- 240g / 1 cup
Fat-free plain Greek yoghurt
- 120ml / 1/2 cup
- 10 ml/ 2 tsp
- 8g / 1 tbsp
- 1/2 cup
Low-calorie sweetener of choice
- 50g / 1/4 cup
- 45ml / 3 tbsp
- Preheat the oven to 160°C/ 140°C fan assisted and set aside a large casserole dish.
- Whisk together the flan ingredients until smooth and set aside in a medium mixing bowl.
- Whisk together the brown sugar and water together in a small microwave safe mixing bowl and stir to cover the sugar. Heat on high power in the microwave for 1 minute and then stir until the sugar has dissolved.
- Heat on high for another 30 seconds and then stir again.
- Heat for a further 15 seconds and stir and then add another 15 ml of water, being careful to avoid the hot syrup bubbling over. The caramel should be brown, but not burning over. Stir until combined and then pour into the casserole dish.
- Scrape the cheese mixture over the syrup and place into a larger baking pan filled with warm water and place in the oven and bake for 50-60 minutes until the centre is just set.
- Allow to cool on a cooling rack for 45-60 minutes and then chill for 6-8 hours in the fridge until set.
- To serve, either run a sharp knife around the edge and then invert onto a large tray, or simply cut into slices and then invert using a spatula onto individual plates.
- Store leftovers in the fridge for up to 4 days.
Makes 8 servings
Serving size: 1/8 of recipe
|Amount Per Serving|
|% Daily Value *|
|Total Fat 6 g||9 %|
|Saturated Fat 3 g||15 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 118 mg||39 %|
|Sodium 72 mg||3 %|
|Potassium 98 mg||3 %|
|Total Carbohydrate 11 g||4 %|
|Dietary Fiber 0 g||0 %|
|Sugars 9 g|
|Protein 10 g||21 %|
|Vitamin A||5 %|
|Vitamin C||0 %|
You can omit the caramel syrup if you prefer or make it on the stovetop, however with a smaller amount I found it easier to use a microwave.