Post by SugarBane on Jan 26, 2004 18:09:39 GMT -5
LOW CARB FLAN
1-1/2 C. HEAVY CREAM
1/2 C. WATER
3 EGGS
1 EGG YOLK
1/2 CUP SPLENDA OR EQUIVALENT IN OTHER ARTIFICIAL SWEETENER
1/4 TSP CINNAMON
1 TBSP BROWN SUGAR TWIN
1 tbsp BUTTER
3/4 C. SUGAR FREE CARAMEL SYRUP, SUCH AS DOLCE OR DAVINCI
1/2 TSP. THICKENER SUCH AS XANTHAN GUM
PREHEAT OVEN TO 325*. LIGHTLY BUTTER 6 1-CUP CUSTARD-DISHES AND SPRINKLE LIGHTLY WITH CINNAMON, THEN PLACE INTO A PAN HALF-FILLED WITH WATER. COMBINE CREAM, WATER, EGGS, YOLK, SPLENDA, AND CINNAMON IN A SAUCEPAN. STIRRING CONSTANTLY, HEAT UNTIL BARELY BUBBLING. POUR INTO THE CUSTARD CUPS. BAKE FOR 40-45 MINUTES UNTIL BARELY SET. WHILE THE CUSTARD IS BAKING, MIX THE THICKENER WITH THE SUGAR-FREE SYRUP AND HEAT UNTIL THICKENED. WHEN THE CUSTARD IS DONE, REMOVE FROM OVEN AND WATER BATH AND LET COOL
SLIGHTLY. RUN A KNIFE GENTLY AROUND THE EDGE OF EACH CUP AND UNMOLD EACH FLAN ONTO A SERVING PLATE. SPOON 2 TBSP OF THE SYRUP OVER EACH ONE.
1-1/2 C. HEAVY CREAM
1/2 C. WATER
3 EGGS
1 EGG YOLK
1/2 CUP SPLENDA OR EQUIVALENT IN OTHER ARTIFICIAL SWEETENER
1/4 TSP CINNAMON
1 TBSP BROWN SUGAR TWIN
1 tbsp BUTTER
3/4 C. SUGAR FREE CARAMEL SYRUP, SUCH AS DOLCE OR DAVINCI
1/2 TSP. THICKENER SUCH AS XANTHAN GUM
PREHEAT OVEN TO 325*. LIGHTLY BUTTER 6 1-CUP CUSTARD-DISHES AND SPRINKLE LIGHTLY WITH CINNAMON, THEN PLACE INTO A PAN HALF-FILLED WITH WATER. COMBINE CREAM, WATER, EGGS, YOLK, SPLENDA, AND CINNAMON IN A SAUCEPAN. STIRRING CONSTANTLY, HEAT UNTIL BARELY BUBBLING. POUR INTO THE CUSTARD CUPS. BAKE FOR 40-45 MINUTES UNTIL BARELY SET. WHILE THE CUSTARD IS BAKING, MIX THE THICKENER WITH THE SUGAR-FREE SYRUP AND HEAT UNTIL THICKENED. WHEN THE CUSTARD IS DONE, REMOVE FROM OVEN AND WATER BATH AND LET COOL
SLIGHTLY. RUN A KNIFE GENTLY AROUND THE EDGE OF EACH CUP AND UNMOLD EACH FLAN ONTO A SERVING PLATE. SPOON 2 TBSP OF THE SYRUP OVER EACH ONE.