I love any sort of custard or flan, and this is a great version for anyone avoiding eggs (if not calories!)
4 cups heavy cream
2 tbsp vanilla extract
½ cup superfine sugar
2 tbsp unflavored powdered gelatin
Preheat over to 375 degrees.
Place 6 (8 ounce) ovenproof ramekins in a baking pan, and fill pan with 1 inch of cold water. Set aside.
In a small glass or ceramic mixing bowl, whisk together the cream, vanilla extract, sugar and gelatin until smooth.
Pour into a heavy saucepan and cook, stirring constantly, over high heat until the mixture boils. Immediately remove mixture from heat and pour into prepared ramekins. Place the pan in the oven and bake until the mixture starts to thicken, about 10 minutes.
Remove pan from oven, then immediately remove ramekins from the pan, cover with plastic wrap and place in the refrigerator. The ramekins will be very hot, so use oven mitts to handle them. If you don’t cover and put them in the refrigerator fast, the cream will separate and there goes dessert.
Refrigerate from 3 to 24 hours. When ready to serve, run knife around the edge of the ramekin to release the custard, turn upside down onto a serving plate.
You can serve this with fresh fruit, chocolate sauce or a drizzle of fruit purée.