* Exported from MasterCook *

MEGAN'S PUMPKIN FLAN

Recipe By :
Serving Size : 12 Preparation Time :2:30
Categories : 5-10G Low Carb Egg Souffle


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup splenda
1/4 cup water
1 cup canned pumpkin
3/4 cup splenda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice and nutmeg
6 eggs
1 cup half and half
1 cup heavy cream

Carbs:6.5 Fibre:0.7 Protein:4.8 Fat:12.3 Per Serve

Preheat oven to 350°F-180°C F degree. Place dish (flan pan or quiche dish) in hot water until warm to prevent dish from cracking when pouring hot syrup into it.
Dry completely, pour syrup into dish, rotating to coat bottom.
Beat all remaining ingredients, except half-and-half and cream in a large bowl until well blended. Beat in half-and-half and cream. Pour over syrup in dish. Place dish in shallow roasting pan on oven rack. Fill roasting pan 1" 25mm deep with very hot water. Bake 1 to 1.25 hrs until a knife inserted will come out clean.
Remove dish from water and cool 15 minutes. Refrigerate about 3 hrs. Loosen sides of flan from dish with knife. Unmold. Refrigerate remaining flan
immediately.










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Per Serving (excluding unknown items): 135 Calories; 12g Fat (72.0% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 128mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 962 0 0 0

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