Spanish Flan Squares
Bake for the full 45 minutes to get a golden top and slightly firmer texture
Flan is a big thing in South and Central America. It is probably one of the most famous desserts of all besides Tres Leches.
For Flan lovers – if you like a firm custard. I can see myself making this for years to come . This is a truly amazing, super-addictive dessert! It is between a custard and cheesecake, however, it is still most definitely a custard. I used my low-carb condensed milk in it and some cream cheese and gelatin to get this fabulous texture.
Graham Cracker-like Crust:
1/2 cup ground almonds – I use a coffee bean grinder (125 mL)
(you can use almond flour, but it is so much nicer with the ground almonds)
1/2 cup Gluten-Free Bake Mix, (25 mL)
2 tbsp powdered erythritol (30 mL)
1/4 tsp salt (1 mL)
1/4 cup butter, melted (60 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
1/2 tsp vanilla extract (2 mL)
4 oz regular cream cheese (125 g)
1 tbsp cold water (15 mL)
1 tbsp unflavored gelatin (15 mL)
1/3 cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole, OR skim milk powder* (250 mL)
1 cup whipping cream (250 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/2 cup water (125 mL)
1/4 cup powdered erythritol (60 mL)
Preheat oven to 350°F (180°C).
Crust: In medium bowl, combine ground almonds, Gluten-Free Bake Mix, powdered erythritol and salt; stir to mix. In small bowl, combine melted butter, liquid sweetener and vanilla extract. Stir into crust ingredients to combine well. Turn out into a square 8-inch (20 cm) glass baking dish. Cover with plastic wrap and press the crust out to fill the bottom of the dish. Bake 12 minutes.
Custard Filling: In food processor or mixer, process cream cheese. Add eggs; process. In small bowl combine 1 tbsp (15 mL) cold water and gelatin. Stir in boiling water. Add to food processor or mixer along with unsalted and salted butters; process. Add whole, OR skim milk powder, whipping cream, liquid sweetener, 1/2 cup (125 mL) water and erythritol. Process very well, scraping the sides as well. Pour slowly and carefully over the prepared crust. Bake about 35 to 45 minutes or until the edges are golden brown and the center is slightly soft. Full 45 minutes makes it golden brown like the bottom photo…it was lovely!
Helpful Hints: *Coconut milk powder could possibly be used in this recipe. It may have a slight coconut taste. One time I baked this exactly 45 minutes and the top was completely golden brown. It was still absolutely delicious and perhaps firmer than it would have been had I baked it a bit less.