Chocolate Flan

• 2 eggs, lightly beaten
• 1 cup Splenda sugar substitute
• 2 tablespoons unsweetened cocoa powder (heaping)
• 1 tablespoon cornstarch
• 1 teaspoon almond extract
• 1 cup 2% low-fat milk
• 1 (15 ounce) can evaporated 2% milk

1. Preheat oven to 350F.
2. Coat a 3-cup flan mold with nonstick cooking spray.
3. Whisk together eggs, Splenda, cocoa, cornstarch, and almond extract until smooth.
4. Stir in milk and evaporated milk.
5. Pour mixture into mold.
6. Set mold in baking pan, and pour water into the pan until it reaches halfway up the mold so flan cooks evenly and doesn't crack.
7. Bake 2 hours (flan will not look completely set yet, will firm up more while cooling).
8. Let cool at room temperature for 1 hour; then refrigerate for several hours before serving.
9. To serve, invert mold onto a plate or spoon flan out of mold.

eggs, splenda sugar substitute, cocoa, cornstarch, almond, milk, milk

Taken from www.food.com/recipe/chocolate-flan-134310 (may not work)