Atkins Dessert Recipes

Ingredients:

1 cup heavy/whipping cream
2/3 cup water
3 tbsp praline sauce, strained
1 cinnamon stick
2 large egg

Instructions:

Rich, creamy and not too sweet, these individual desserts are a perfect
finale to a Mexican meal. The flans are served in their cups to simplify
serving. If you wish, top each flan with an additional tsp or two of
strained praline sauce.

1. Heat oven to 325°F. In a small saucepan, bring cream, water, praline
sauce and cinnamon to a simmer. Remove from heat. Let stand 15 minutes;
remove cinnamon stick.

2. In a medium bowl, beat eggs; gradually whisk in about one-third of the
cream mixture. Return egg-cream mixture to the saucepan and whisk again
briefly.

3. Pour mixture through a strainer into four 6-ounce ramekins or custard
cups. Place cups in a large roasting pan; carefully pour enough boiling
water into pan to reach halfway up sides of cups. Cover entire pan with
foil. Bake 40 minutes, until custards are set in centers. Let cups stand in
pan at room temp 15 minutes.

4. Remove cups and cover with plastic wrap (stretch plastic over cup edges
to avoid touching surface of custards). Refrigerate 2 hours, or until cold.

Prep time: 5 minutes

Bake/Cook time: 1 hour

Chill time: 2 hours

Carbohydrates: 2.5 grams

Net Carbs: 2.5 grams

Protein: 4 grams

Fat: 20 grams

Calories: 265

Servings: 4