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Cuban Flan De Calabasa

JuanMontalvo's picture
There is nothing that says Cuban dessert like, Flan. It is an egg custard. To trim dpwn the calories I use fat-free condensed milk, fat-free evaporated milk, and regular fat-free milk. I also use egg whites to replace some of the whole eggs. Even with all the changes to the traditional recipe, this still is a decadent, tasty dessert. Just a little guilt-free! Here is my Pumpkin version.
Ingredients
  Raw sugar 1 1⁄2 Cup (24 tbs) (Natural One)
  Water 1⁄4 Cup (4 tbs)
  Sweetened skimmed condensed milk 14 Ounce (1 Can)
  Fat free evaporated milk 12 Ounce (1 Can)
  Skim milk 1 Cup (16 tbs)
  Egg whites 4
  Eggs 4 Large
  Vanilla extract 2 Tablespoon
  Pumpkin puree 14 Ounce
  Nutmeg 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt 1 Pinch
Directions

Preheat oven 350 degrees
In a small sauce pan heat the sugar and the water over medium-high heat, without stirring until sugar starts to melt. Reduce the heat to medium and swirl the sauce pan to cover the bottom evenly. Continue to heat the sugar until it caramelizes (it will turn a dark golden brown).
Remove from heat and immediately divide the caramelized sugar among 8 ramekins, rotating each to coat the bottom and the sides. Be careful not to touch the hot caramel. Let the caramel cool and harden.
In a large bowl combine the condensed milk, evaporated milk, skim milk, egg whites, eggs, vanilla extract, nutmeg, cinnamon, pumpkin puree and pinch of salt. Spoon into the ramekins. Set the filled ramekins in a deep baking dish. Pour hot water around them so that the water rises two two-thirds up the sides of the ramekins.
Bake for 45 minutes or until the custard is set, (the centers of the Flan will be firm to the touch). Transfer to a rack and allow to cool. Refrigerate for at least 4 hours or overnight.
To unmold, run a sharp knife very carefully around the edge of each ramekin. Place a dessert plate on top of each ramekin, flip it over and tap gently until the flan is loose. Spoon any caramel left in the ramekin around the custard.
This video is a creation of JuanMontalvo. You can visit JuanMontalvo for complete recipes, and more videos.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Interest: 
Holiday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
20 Minutes
Cook Time: 
55 Minutes
Ready In: 
75 Minutes
Servings: 
8
Subtitle: 
Cuban Pumpkin Flan
Nothing says holiday like a lip-smacking dessert. This holiday, add a unique touch to your dessert time treat by preparing a low-fat, luscious and soft egg-custard. To make your dish all the more innovative and drool-worthy, just try this pumpkin variation as presented by Chef Juan Montalvo and binge on a guilt-free dessert.

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Average: 3.7 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 405 Calories from Fat 25

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.96 g4.8%

Trans Fat 0 g

Cholesterol 108.9 mg36.3%

Sodium 225.1 mg9.4%

Total Carbohydrates 79 g26.4%

Dietary Fiber 1.7 g6.7%

Sugars 76.5 g

Protein 13 g26.2%

Vitamin A 159.9% Vitamin C 4%

Calcium 31.5% Iron 6.7%

*Based on a 2000 Calorie diet

Cuban Flan De Calabasa Recipe Video, Cuban Pumpkin Flan