This homemade light flan recipe offers a delightful twist by incorporating fresh cheese into the crust, making it lighter and adding a subtle tang that complements the creamy custard filling. Perfectly balanced with natural sweetness and the rich flavor of vanilla, this flan is an ideal dessert for those who appreciate a less indulgent treat without sacrificing flavor. The recipe is designed for simplicity and elegance, resulting in a dessert that’s as pleasing to the palate as it is to the eye.
Why You’ll Love This:
The unique blend of fresh cheese in the crust and the smooth, vanilla-infused custard filling creates a dessert that is both refreshing and satisfying. This flan is perfect for those looking for a lighter dessert option that doesn’t compromise on taste or texture. The combination of simple ingredients and the methodical preparation process ensures a flan that sets perfectly, offering a silky, creamy consistency that is best enjoyed cold.
Perfect Occasion:
This flan is perfect for summer gatherings, afternoon tea, or as a refined dessert after a dinner party. It’s also an excellent choice for holiday meals where a lighter dessert might be appreciated. The elegance of this flan makes it suitable for special occasions, and its refreshing qualities are particularly enjoyable during the warmer months.
Decoration Tips:
For an elegant presentation, garnish the flan with fresh berries or mint leaves just before serving. A light dusting of powdered sugar or a drizzle of caramel sauce can also enhance its visual appeal. Serve individual slices on small plates with a dollop of whipped cream for an added touch of luxury.
For the Crust:
- 100 grams of flour
- 90 grams of fresh cheese (like fromage blanc)
- 3 grams of oil (approximately one teaspoon)
- 10 grams of Erythritol (or sugar)
For the Custard Filling:
- 2 eggs
- 450 ml of milk
- 30 grams of cornstarch (Maizena)
- 30 grams of Erythritol (or sugar, adjust to taste)
- 1 vanilla pod, split and scraped
Instructions:
- Crust Preparation:
- Combine all crust ingredients and mix well.
- Chill the dough for 15 minutes, then roll it out with a rolling pin.
- Fit the dough into an 18cm diameter pie mold, using baking beans or rice to weigh it down during blind baking.
- Bake at 180°C (356°F) for 20 minutes.
- Custard Filling:
- Whisk eggs with Erythritol and cornstarch.
- Heat the milk with the vanilla pod to a boil, then gradually pour over the egg mixture, stirring continuously to prevent the eggs from cooking.
- Return the mixture to medium heat, stirring constantly, until it thickens into a cream.
- Pour the custard over the pre-baked crust.
- Bake for 40 minutes at 190°C (374°F), using top convection heat midway through if available.
- Remove from the oven and allow to cool to room temperature.
- Refrigerate for at least 8 hours before serving.
Note: It’s crucial to let the flan chill in the refrigerator for at least 8 hours to ensure it sets properly and develops the perfect texture. Enjoy this flan cold for the best taste and texture experience.
