Recipe courtesy of Bobby Deen
Episode: Cubano Nights!
3 hr 30 min
25 min
6 servings
3 hr 30 min
25 min
6 servings


  • Canola oil spray
  • 1/2 cup whole-wheat flour
  • 1/2 cup oats
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup unrefined sugar
  • 2 tablespoons coconut milk
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • Two 8-ounce packages reduced-fat cream cheese, such as Neufchatel
  • 1 lime, juiced and zested
  • One 12-ounce can low-fat evaporated milk
  • Assorted fresh berries, for garnish


Watch how to make this recipe.

Special equipment: Special equipment: six 6-ounce ramekins

Preheat the oven to 425 degrees F. Place six 6-ounce ramekins into a 2-inch-deep baking dish and spray the ramekins with canola oil.

Combine the flour, oats, butter, brown sugar and salt in a small bowl. Mix until crumbly using your hands. Divide the mixture evenly among the ramekins, and then press down gently to the bottom. Bake for 15 minutes, then let cool.

Turn the oven temperature down to 350 degrees F.

Combine the unrefined sugar, coconut milk, vanilla, eggs, cream cheese, lime juice and zest and evaporated milk in a blender and blend for 30 seconds. Divide the mixture evenly among the ramekins and place into the baking dish. Pour hot water one-third up the sides of the ramekins to create a water bath. Bake until the flans set, 45 minutes.

Cool on a wire rack for 20 minutes, then refrigerate for at least 1 hour.

Run a knife around the inside of the ramekins to loosen the flans. Turn upside-down onto a plate. Serve with fresh berries.


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