Cinnamon Custard

1. In a medium-size heavy saucepan, combine cream and cinnamon. Heat over medium heat, whisking constantly to thoroughly blend cinnamon into coconut cream, just until coconut cream begins to steam. Do not boil. Remove from heat.
2. Heat oven to 300°F.
3. In a medium bowl, whisk eggs, egg yolks, xylitol and salt together until pale yellow and slightly thickened.
4. Using a soup ladle and whisking constantly, very gradually pour in the hot coconut cream. When all the coconut cream has been added, whisk in the vanilla extract.
5. Pour about 1/2 cup of the cream mixture into each of six 4-ounce custard cups (or pour entire mixture into a 2-quart round baking dish).
6. Place the cups or baking dish in a roasting pan. Carefully pour enough boiling water (about 4 cups) in the roasting pan to come halfway up the sides of the cups or baking dish.
7. Bake until custard is still slightly loose in center, about 30 minutes. Remove from the oven, and leave in the baking dish for another 5 minutes.
8. Using an oven mitt, carefully remove cups from water bath.
9. Serve warm, at room temperature or cold, topping each serving with 1 tablespoon of a  caramel sugar free syrup.

Why does this recipe contain artificial sweeteners?
At SANE we advocate Progress Not Perfection. The small amount of sucralose in the caramel sugar free syrup is not significant enough to hinder hormonal healing. If there are any reservations about the sweetener used in this recipe, experiment with a SANE approved sweetener such as xylitol, or a keto/low carb caramel sauce.