Ingredients:
1 1/4 cups heavy cream
3/4 cup sugar-free vanilla syrup
2 teaspoons vanilla extract
1/2 cup Splenda sugar substitute
6 eggs
Directions:
Heat oven to 350 F.
In the saucepan, combine cream, vanilla syrup, vanilla, and Splenda.
Bring to a bare simmer over medium-low heat.
Separate 3 of the eggs.
In a mixing bowl, combine the remaining whole eggs and the yolks.
Whip the eggs with a whisk until slightly thickened and lightened in color.
While whisking the eggs, drizzle in about a quarter of the hot milk.
Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
Place a fine mesh strainer over a glass or stainless steel bowl with a spout.
Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
Place the custard cups into the roasting pan.
Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
Cook the custard for about 40 min, or until they wobble slightly when the pan is wiggled.
You can also insert a paring knife midway between the edge and the center.
If it comes out clean, the flans are done.
Using tongs, remove the cups from the pan to a towel-lined sheet pan.
Cool, cover and chill.
Servings: 8
Time preparation: 10 min.
Time total: 50 min.