Pumpkin Flan

Preparation time: 15 minutes
Baking time: 30 minutes
Chilling Time: 4 hours

makes 5-6 servings

3 egg yolks - It would be a good idea to use Large Organic Brown Eggs
2 eggs
1 1/2 cups of heavy cream - It would be a good idea to use an Organic Heavy Cream
1 cup of water distilled
8 tsp of Splenda ( you might want to try Somersweet, a natural sweetner invented by Suzanne Somers, tastes like sugar without the harsh ingredients see link below)
1 tsp of Vanilla Extract
1 tablespoon of pureed pumpkin pie filling
1 tsp of cinnamon

Oven must be at 350 degrees. Place a roasting pan on the center rack in the oven.
Carefully fill it half-way with boilimg water

Blend together yolks, eggs,cream, water, Splenda, vanilla, pumpkin pie filling, and cinnamon.
It is better if you use a blender for this or otherwise you will need to blend until the
mixture is completely smooth

Pour mixture into a shallow one quart baking dish

Gently place dish in roasting pan. Keep in mind the water should come up to half way around the sides.
Bake until a knife inserted in the center comes out clean.
This should take 30-35 minutes.

Remove from oven and place on a wire rack to cool down to room temperture.

Spray a piece of plastic wrap with cooking spray; lay directly ver the flan
Chill in the refridgerator 4 hours before serving.

Total carbohydrates per serving: 6 grams
Protein: 5 grams
Fat: 27 grams
Calories: 271