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Caramel Flan




Source of Recipe


Jo Gainey


List of Ingredients




Custard:
5 eggs
1/4 teaspoon salt
2 cups heavy cream
4 oz cream cheese
6 packets Splenda
1 teaspoon vanilla

Caramel topping:
3 Tablespoons fructose
2 packets Splenda



Recipe



Preheat oven to 400

Spray 4 individual (8 oz capacity) custard cups with Pam. Blend together
the fructose and Splenda and place about 1/4 into each cup. Place on a
baking tray and into the oven until fructose browns and darkens--very dark
but do not burn. Remove from oven immediately, and place the individual
cups onto a wet towel or into a 1/2 inch deep pan of cool water to stop the
browning. Allow to cool.

Place ingredients for custard in a blender
Blend on high for one minute
Pour into individual custard cups.
Set into a deep baking pan filled 3/4" deep with water

Set oven heat to 350° Place all in oven & bake for 40 minutes or until done
(a knife inserted near the center comes out clean--not looking like it was
dipped into milk.) Cool & keep refrigerated.

Serving: Loosen from dish and invert on serving dish. The caramel sauce
will be automatically created in the bottom of each dish. Pour it over the
custard and serve. Top with a puff of whipped cream if desired. (4 servings)