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Flan Cups




Source of Recipe


© recipe copyright rjgainey


Recipe Introduction


Rich, creamy and not too sweet, these individual desserts are a perfect
finale to a Spanish or Latin meal.


List of Ingredients




2 Tablespoons sugar
1 cup heavy or whipping cream, warmed in microwave
1 package (8 oz) cream cheese, softened by warming in microwave
2 teaspoons real vanilla extract
3 packets Splenda or (4 packets if you like things to be sweet)
3 tablespoons low-carb praline sauce
4 large eggs

Recipe



1. Preheat oven to 325°F. Divide sugar evenly between the individual
ramekins (4 to 6 , depending on size of ramekin) or into the pan you plan to
use, and place pans in oven until sugar is lightly browned. Remove from
oven and set aside. Slight over-browning is ok
2. Whisk eggs together until frothy. Set aside.
3. In a small mixing bowl, place warmed cream, warmed cream cheese, Splenda
and vanilla. Cream together until mixed thoroughly. Gradually whisk eggs
into cream mixture..
4. Pour mixture into ramekins, custard cups or baking dish. Place ramekins
into a large roasting pan; carefully pour enough boiling water into the
outside pan to reach halfway up sides of cups. Cover entire pan with foil
and bake 35 minutes, until custards are set in centers. Let cups stand in
pan at room temperature 15 minutes.
5. Add 2 teaspoons praline sauce to each serving and refrigerate, covered
with plastic wrap, for 4 hours before serving. Run a knife around edge to
loosen and turn product upside down and allow it to fall into serving dish.
Juices from the praline sauce and the darkened sugar will form a caramel
topping for the dessert.