Light Mexican Custard
Indulge in the silky sweetness of Light Mexican Custard, a traditional dessert made lighter without sacrificing its rich flavor. This easy-to-make recipe combines low-fat milk, honey, and a touch of vanilla for a guilt-free twist on the classic flan. The caramelized sugar layer adds a luscious, golden topping that beautifully complements the creamy custard beneath. Baked in a water bath to achieve its signature smooth texture, this dessert is perfect for dinner parties or a cozy treat at home. Ready in just an hour with a brief prep time, Light Mexican Custard is a delightful make-ahead option that allows its flavors to deepen overnight. Serve it chilled, letting the caramel cascade over each slice for an irresistible finish that embodies the best of Mexican-inspired desserts.
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Recipe Information
Ingredients
- 2 cups Low-fat milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.33 cup Granulated sugar
- 0.25 cup Water
- 2 tablespoons Honey
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 325°F (165°C).
In a small saucepan, combine granulated sugar and water over medium heat. Stir until the sugar dissolves completely, then let it cook undisturbed until it turns a golden caramel color, about 6-8 minutes.
Carefully pour the caramelized sugar into the bottom of a 6-ramekin set or a 9-inch round baking dish. Swirl the caramel around to coat the bottom evenly. Set aside to cool and harden.
In a medium bowl, whisk together the eggs, low-fat milk, honey, vanilla extract, and a pinch of salt until well combined but not overly frothy.
Strain the custard mixture through a fine-mesh sieve into another bowl to ensure a silky-smooth texture, then pour it evenly over the hardened caramel in the ramekins or baking dish.
Place the ramekins or baking dish into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins or baking dish, creating a water bath.
Bake in the preheated oven for 40-50 minutes, or until the custard is set but still slightly jiggly in the center.
Carefully remove the ramekins or baking dish from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
To serve, run a knife around the edges of the custard, then invert onto a plate to release the caramel drizzle over the top.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 123.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 690 mg | 53% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
