Atkins Cinnamon Custard
Similar to flan —but without the extra carbs— this creamy custard makes a refreshing finale to any spicy meal. this recipe can be made up to 1 day ahead, covered with plastic wrap and stored in the refrigerator.
Steps
In a medium-size heavy saucepan , combine heavy cream and cinnamon.
Heat over medium heat , whisking constantly to thoroughly blend cinnamon into cream , just until cream begins to steam.
Remove from heat.
Heat oven to 300f.
In a medium bowl , whisk eggs , egg yolks , sugar substitute and salt together until pale yellow and slightly thickened.
Using a soup ladle and whisking constantly , very gradually pour in the hot cream.
When all the cream has been added , whisk in the vanilla extract.
Pour about 1 / 2 cup cream mixture into each of six 4-ounce custard cups.
Place the cups or baking dish in a roasting pan.
Carefully pour enough boiling water in the roasting pan to come halfway up the sides of the cups or baking dish.
Bake until custard is still slightly loose in center , about 30 minutes.
Using an oven mitt , carefully remove cups from water bath.
To unmold , chill custard for at least 4 hours or overnight.
Run a knife around edge of custard cups to loosen , invert o.
Ingredients
heavy cream, cinnamon, eggs, egg yolks, splenda sugar substitute, salt, vanilla extract, boiling water, sugar-free caramel syrup