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1
Heat oven to 350F.
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2
In the saucepan, combine cream, vanilla syrup, vanilla, and Splenda.
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3
Bring to a bare simmer over medium-low heat.
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4
Separate 3 of the eggs.
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5
In a mixing bowl, combine the remaining whole eggs and the yolks.
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6
Whip the eggs with a whisk until slightly thickened and lightened in color.
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7
While whisking the eggs, drizzle in about a quarter of the hot milk.
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8
Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
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9
Place a fine mesh strainer over a glass or stainless steel bowl with a spout.
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10
Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
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11
Place the custard cups into the roasting pan.
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12
Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
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13
Cook the custard for about 40 min, or until they wobble slightly when the pan is wiggled.
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14
You can also insert a paring knife midway between the edge and the center.
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15
If it comes out clean, the flans are done.
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16
Using tongs, remove the cups from the pan to a towel-lined sheet pan.
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17
Cool, cover and chill.
