Sherrie's Mexican Flan

3/4 cup Steele's Maltitol Crystal

In a heavy saucepan over medium heat, let Maltitol crystals cook until it is melted and a golden color.  It will come to a rapid boil, at this stage you start waiting for the color to  change.  The whole process takes about 15 minutes.  

Quickly pour into a 2 qt round glass baking dish.  Make sure the bottom of the dish is coated evenly.  Set aside to cool while preparing filling.

1   8 oz package of cream cheese
5   Large eggs
2   large egg yolks
1/2 cup Splenda
1/2 Maltitol crystals
2   cups heavy cream
1   tsp vanilla extract

In a mixing bowl or food processor combine the above ingredients until thoroughly mixed.

Pour over caramelized Maltitol in the baking dish.  Place dish in a larger baking pan, pour boiling water into larger pan to about 1 inch.  Bake @ 350 for 50 - 60 minutes or just until center sets (it will still jiggle just a bit) and the top will be a golden brown.   Remove and cool, then refrigerate overnight.  To un-mold, run a knife around the edges and invert on large rimmed serving platter.  Cut and serve and spoon some caramel over each serving.

I actually just serve it in the original dish, like a pie, just spooning out some extra sauce onto each piece.

Makes 12 slices               Per slice: 3 grams carbohydrates