Flan

Yield: 3 (6-ounce) Flans

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Cooling Time: 2 hours
• Total Time: 2 hours, 40 minutes

Ingredients:

• 3 tablespoons Bake Believe^® White Melting Wafers
• ¼ cup plus ¼ cup allulose, divided (do not substitute with other sweeteners)
• 2 tablespoons plus ¼ cup water
• ¾ cup heavy cream
• 2 eggs
• ½ teaspoon vanilla
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F. Butter 3 (6-ounce) ramekins and place them in a pan that can be used for a water bath later.
2. Place ¼ cup of allulose and 2 tablespoons of water in a small saucepan over medium-high heat.
3. Cook the allulose mixture until it turns a caramel brown color.
4. Evenly distribute the allulose mixture among the ramekins and tilt them to coat the sides.
5. In another small saucepan, combine the remaining ¼ cup water, 3 tablespoons white wafers, ¾ cup heavy cream, and ¼ cup allulose.
6. Place over a medium heat and whisk the mixture until the chips and allulose have melted.
7. Allow the mixture to cool until it is just warm to the touch.
8. Whisk in the eggs, vanilla, and salt.
9. Evenly distribute the cream mixture among the 3 ramekins.
10. Place the ramekins in the water bath pan and place in the oven.
11. Add enough hot water to the pan until it comes halfway up the sides of the ramekins.
12. Bake the flan until the middle is just slightly jiggly, about 25 minutes.
13. Carefully remove the flan from the water bath and allow to cool for 10 minutes.
14. Transfer the flan to the refrigerator until completely chilled, about 2 hours.
15. Run a knife along the edge of each ramekin and invert onto a small plate.
16. Enjoy!