Crème Caramel

Preheat the oven to 150˚C/300˚F/Gas mark 2.

Pour the cream and K.Flo® into a saucepan, continuously stir over a medium heat, until just before boiling point, then turn off the heat.

In a bowl, beat the egg and sweetener together until pale and fluffy, pour into the saucepan with the cream and K.Flo®.

Whisk the mixture continuously for approximately 30 seconds.

Strain the mixture through a fine sieve into a large jug, and pour into 3 three ramekins to the top.

Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.

Place the roasting tray onto the centre shelf of the oven and bake for approximately 45 minutes, or until the custards are solid.

Remove the ramekins from the water and set aside to cool to room temperature. Once cool, place in the fridge until chilled.

Using a knife, separate the edge of the crème caramel from the edge of the ramekin dish, turn out on to a plate.

Pour the sugar-free caramel syrup over the top, and serve.