Guilt Free Flan

Flan is custard dessert with a layer of soft caramel on top (as opposed to the French Creme Brulee, which has a hard caramel top).  It originated in Spain.

I love Flan.  But my biggest issue with Flan is that it is traditionally made with heavy cream.  And unless you're a gym rat (which I am not) who needs a whole bunch of extra fat calories, you probably avoid Flan (or wish you had after you ate it).

Because I love Flan so much but don't want to spend all of my free time in the gym, I set out to make a Flan that was both tasty AND not horrible for your diet.  I think this version is a keeper...

Ingredients:
1/2 c. granulated sugar
2 c. fat free half and half
4 eggs, beaten
1 t. real vanilla
1/2 t. ground nutmeg
1/2 t. ground cayenne pepper (no, that's not a typo)
1/2 t. ground cinnamon
1 T. honey

Directions:
Preheat oven to 350.  Place 4 custard cups (or use large muffin tins) in a larger pan.  Fill the larger pan with water so that the water level covers half of the custard tin.  Set aside.

In a small saucepan, heat and stir granulated sugar over medium heat until sugar melts and then carmelizes.  Immediately and quickly pour the carmelized sugar into the bottom of the 4 tins.  Set aside.

In a medium saucepan, heat half and half over medium heat, just until boiling point.  Remove from heat and set aside.

In a large mixer bowl, beat eggs.  Add vanilla, nutmeg, cayenne pepper and cinnamon, and honey.  While mixing, gradually pour warmed half and half into egg mixture.  Blend until smoothe.  Pour mixture over the custard tins.  Bake for approximately 35 minutes or until center sets.  Take out of oven and allow to cool for about 20 minutes.  Then refrigerate for at least 3 hours before serving.

When ready to serve, run a flat knife along edges of custard, turn over onto a saucer, and allow caramel to drizzle over the top of the custard.  Serve immediately.