Maria’s FIan

YIELD: 8 generous servings

INGREDIENTS:

SYRUP

• 2 tablespoons Splenda
• 1 teaspoon blackstrap molasses
• 2 tablespoons water

CUSTARD

• 1 cup heavy cream
• 1 cup half-and-half
• 6 eggs
• 1 teaspoon vanilla extract
• Pinch of nutmeg
• Pinch of salt
• 2/3 cup Splenda

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Combine the 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 bottom. Microwave for 2 minutes on Medium power. (You could substitute the sugar-free syrup of your choice 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.

PER SERVING:

• Each with 5 grams of carbohydrates, no fiber, and 6 grams of protein.