Flan
Syrup: 2 T splenda (or other sweetener), 1 tsp blackstrap molasses, 2 T water
Custard: 1 cup heavy cream, 1 cup half and half, 6 eggs, 1 tsp vanilla extract, pinch of nutmeg, pinch of salt, 2/3 cup spenda (or other sweetner)
1. Preheat oven 350
2. Combine splenda, molasses, and water, stirring until the lumps are gone.
3. Spray a glass pie plate with nonstick cooking spray and pour the mixture into it, spreading it over the bottome. Microwave for 2 minutes on medium power. (OR...you could substitute the sugar free syrup of your shoice for this syrup- just use 2 to 3 Tablespoons.
4. Whisk together well the heavy cream, half and half, eggs, vanilla, nutmeg, salt, and splenda, and pour the mixture over the syrup in the pie plate.
5. Place the pie plate carefully in a large, flat baking dish, and pour water around it, not quite up to the brim of the pie plate. Put the baking pan with the pie plate in its water bath in the oven. Bake for 45 minutes, or until a knife inserted in the center comes out clean.
6. Cool, and cut the flan into wedges. Traditionally, each piece is served inverted on a plate, with the syrup on top.
Yield: 8 generous servings, each with 5 grams of carbs, no fiber, and 6 g protein
