Sherrie's
Mexican Flan
3/4 cup Steele's Maltitol Crystal
In
a heavy saucepan over medium heat, let Maltitol crystals cook until
it is melted and a golden color. It will come to a rapid boil,
at this stage you start waiting for the color to change.
The whole process takes about 15 minutes.
Quickly
pour into a 2 qt round glass baking dish. Make sure the bottom
of the dish is coated evenly. Set aside to cool while preparing
filling.
1
8 oz package of cream cheese
5 Large eggs
2 large egg yolks
1/2 cup Splenda
1/2 Maltitol crystals
2 cups heavy cream
1 tsp vanilla extract
In a mixing bowl or food processor combine the above ingredients until
thoroughly mixed.
Pour
over caramelized Maltitol in the baking dish. Place dish in
a larger baking pan, pour boiling water into larger pan to about 1
inch. Bake @ 350 for 50 - 60 minutes or just until center sets
(it will still jiggle just a bit) and the top will be a golden brown.
Remove and cool, then refrigerate overnight. To un-mold, run
a knife around the edges and invert on large rimmed serving platter.
Cut and serve and spoon some caramel over each serving.
I
actually just serve it in the original dish, like a pie, just spooning
out some extra sauce onto each piece.
Makes
12 slices
Per slice: 3 grams carbohydrates
| Nutritional
Information |
| source |
grams |
cals |
%total |
| Calories |
|
251 |
|
| Fat: |
24 |
216 |
86% |
| Sat: |
14 |
126 |
50% |
| Poly: |
1 |
9 |
4% |
| Mono: |
7 |
63 |
25% |
| Carbs: |
3 |
12 |
5% |
| Fiber: |
0 |
0 |
0% |
| Protein: |
6 |
24 |
10% |
This recipe
was donated by Sherrie Engler at Headed-West.com
