Best Lower-Carb Caramel Flan

Sugar substitute is used, along with cream cheese, cream of coconut, evaporated milk and sugar-free caramel topping, to make this flan.

Ingredients:

• 1/2 cup Splenda sugar-substitute blend
• 4 eggs
• 1 8-oz cream cheese
• 1 13-oz coconut cream
• 1 12-oz fat-free evaporated milk
• 2 tbsp vanilla extract
• 1/2 cup granulated Splenda sugar-substitute
• 1/2 cup sugar-free caramel topping

Directions:

Preheat oven to 350 degrees. Mix Splenda sugar blend with 2 tbsp water in a saucepan until dissolved, and changes to a caramel color. Quickly pour caramel into a loaf pan to coat bottom and sides. Using a blender, mix remaining ingredients (except caramel topping) until well blended. Pour in prepared pan and bake in a waterbath for 1 hour and 10 minutes, or until knife inserted in center comes out clean. After cooling, place in refrigerator until completely cool, no less than an hour. Run a knife around mold and invert into a serving dish. Evenly coat top with caramel topping. Keep refrigerated.

Number of Servings: 8-10

Notes from the Cook: For the waterbath: place mold into a larger pan and fill about halfway with hot water, before placing it in oven.