Desserts 🤖 AI Generated

Leche Flan Tiramisu – Filipino Caramel Custard

Creamy Filipino leche flan marries Italian tiramisu in this show-stopping hybrid dessert. Silky caramel custard layers with espresso-soaked ladyfingers and whipped mascarpone cream—save 40% calories without sacrificing decadence using Greek yogurt and egg white tricks.

30m

Prep Time

35m

Cook Time

Servings

372

Calories

14g

Protein

🛒 Ingredients

✓ 1/2 cup granulated sugar (for caramel)
✓ 3 egg yolks
✓ 2 egg whites
✓ 1/4 cup sweetened condensed milk
✓ 1/4 cup evaporated skim milk
✓ 1/4 tsp vanilla extract
✓ 2 tbsp whole milk
✓ 1/4 tsp salt
✓ 6 Italian ladyfinger biscuits (savoiardi)
✓ 1/2 cup strong brewed espresso (cooled)
✓ 1 tbsp coffee liqueur or rum (optional)
✓ 3 tbsp mascarpone cheese
✓ 1/2 cup plain Greek yogurt (2% or full-fat)
✓ 1 tbsp powdered sugar
✓ 1 tsp unsweetened cocoa powder (for garnish)

👨‍🍳 Instructions

1. Prepare the Caramel: In a small heavy-bottomed saucepan, melt 1/4 cup granulated sugar over medium heat without stirring—just tilt pan occasionally. Once amber (about 4–5 minutes), remove from heat. Quickly divide caramel between two ramekins or small glass cups, tilting to coat bottoms and sides. Work fast; caramel hardens quickly. Set aside on a cooling rack.

2. Make the Custard Base: Whisk 3 egg yolks, 1/4 cup condensed milk, 1/4 cup evaporated skim milk, 2 tbsp whole milk, vanilla, and salt in a bowl until smooth. In a separate clean bowl, whip 2 egg whites to soft peaks (adds lift, reduces yolk density). Gently fold whites into yolk mixture in two additions.

3. Bake the Flan: Pour custard mixture over caramel in ramekins. Place ramekins in a baking pan; add hot water until it reaches halfway up the sides (water bath). Bake at 325°F for 22–25 minutes—custard should jiggle slightly at center but set at edges. Remove from water bath and cool 15 minutes, then refrigerate at least 2 hours.

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4. Brew & Cool Espresso: Brew 1/2 cup strong espresso and let cool to room temperature, about 10 minutes. Stir in 1 tbsp coffee liqueur or rum if desired for depth. This step can be done while flan bakes.

5. Whip the Mascarpone Layer: In a clean bowl, whisk together 3 tbsp mascarpone, 1/2 cup Greek yogurt, and 1 tbsp powdered sugar until smooth and airy—about 1–2 minutes. Taste and adjust sweetness if needed. Cover and chill until assembly.

6. Soak the Ladyfingers: Quickly dip each of the 6 ladyfingers into cooled espresso (1–2 seconds per side—don't oversoak or they'll disintegrate). Lay on a plate lined with parchment.

7. Layer the Tiramisu Top: Run a thin knife around the edge of each chilled flan ramekin to loosen it (caramel stays in bottom). Gently place 3 espresso-soaked ladyfingers upright or layered atop each flan. Dollop half the whipped mascarpone mixture (about 3 tbsp per serving) over ladyfingers, spreading gently.

8. Chill & Garnish: Refrigerate assembled desserts for at least 30 minutes (or up to 8 hours). Just before serving, dust lightly with unsweetened cocoa powder using a fine sieve. Optional: add a small twist of candied orange peel or a cocoa nibs sprinkle for texture.

📊 Nutrition per Serving

Calories372 kcal

Protein14g

Carbohydrates64g

Fat10g

🏷️ Tags

#leche flan recipe low-calorie#Filipino tiramisu fusion dessert#healthy mascarpone custard

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