Flan

Flan

1 ¾ cups heavy whipping cream
*1 cup full-fat milk (might be able to sub for more cream)
1 tsp vanilla extract
pinch salt
7 small packets Splenda
1/3 cup Davincins caramel sugar-free syrup
1 tsp ThickenThin/Not Starch
3 large eggs
2 egg yolks

Preheat oven to 350 degrees F

In a heavy saucepan, combine heavy cream, milk, salt and vanilla. Bring to a simmer (barely bubbling) over medium heat. Remove from heat and let rest for 30 minutes.

Combine davincis caramel syrup and thickenthin/not starch in a microwaveble bowl. Heat for 10 seconds at a time, until liquid is hot, but no more than 30 seconds. Stir and let rest on the counter.

Combine eggs, yolks, and Splenda packets in a mixing bowl, mixing until blended. Carefully add cream/milk mixture, blending in slowly, careful not to make a frothy mixture.

In ¾ cup ramekins, pour equal amounts of the caramel mixture. Rotate ramekins to coat sides evenly. Pour equal amounts of custard into each ramekin. Place ramekins in a baking pan and fill to half way around ramekins with hot water.

Bake for 40 minutes, or until centers are gently set. Carefully transfer to a cooling rack to let cool. Place in refrigerator, covered for 8 hours to 2 days. To serve: Serve either in the ramekin, or invert and add a bit more caramel syrup.