Low Carb Flan With Whiskey Sauce - butter

Method

• For the flan, preheat oven to 325°F.
• Butter a pie dish with a little butter, oil or pan spray.
• Pour the cream into a sauce pan and heat until scalded (little bubbles form around the edges).
• Reduce the heat to low and stir in the Splenda.
• Remove the pan from the heat and let cool briefly.
• Beat each egg into the mixture separately, beating until thoroughly mixed after each addition.
• Pour the mixture into the prepared pan and bake for about 45 minutes in the preheated oven.
• The custard should be set and firm.
• Allow to cool and server topped with warm whiskey sauce.
• For the whiskey sauce, melt the butter in the top of a double boiler over hot but not boiling water.
• Mix the sweetener and egg together, then add to melted butter.
• Stir to combine, then cook for 3 or 4 minutes, stirring, until egg is cooked.
• Remove sauce from heat and allow to cool before stirring in whiskey.