Custard-low Carb

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 heat oven to 350°f.
• 2 in the saucepan, combine cream, vanilla syrup, vanilla, and splenda.
• 3 bring to a bare simmer over medium-low heat.
• 4 separate 3 of the eggs.
• 5 in a mixing bowl, combine the remaining whole eggs and the yolks.
• 6 whip the eggs with a whisk until slightly thickened and lightened in color.
• 7 while whisking the eggs, drizzle in about a quarter of the hot milk.
• 8 now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
• 9 place a fine mesh strainer over a glass or stainless steel bowl with a spout.
• 10 pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
• 11 place the custard cups into the roasting pan.
• 12 place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
• 13 cook the custard for about 40 min, or until they wobble slightly when the pan is wiggled.
• 14 you can also insert a paring knife midway between the edge and the center.
• 15 if it comes out clean, the flans are done.
• 16 using tongs, remove the cups from the pan to a towel-lined sheet pan.
• 17 cool, cover and chill.