• Preheat the oven to 180C/350F degrees.
• Butter a 6 inch (8 inch will work too, but with a thinner flan) or 4 8oz ramekins.

Make the Caramel Topping

• In a small saucepan, add the butter, monkfruit sweetener and water. Bring to the boil and simmer.
• Simmer on medium heat, stiring occasionally until the sauce is bubbly and golden in colour.
• Remove from the heat, allow to slightly cool, then pour into the baking dish/ramkins. Set aside.

Make the Flan Custard

• In a medium mixing bowl add the cream cheese and eggs. Whisk until smooth and lump free.
• Add the cream, allulose and vanilla and whisk until smooth.
• Pour the custard into the baking dish over the caramel topping.

Bake the Flan

• Place the baking dish/ramekins into a large roasting tine and fill the dish to just over halfway up the sides of the dish/ramekins, with boiling water.
• Bake for 40 to 50 minutes until the flan is firm with a slightly jiggly centre.
• Remove the flan from the water bath and allow to cool at room temperature. Once cooled, place in the refrigerator and chill over night. This will firm the flan.

To Serve

• Run a sharp knife around the sides of the flan in the dish and turn it upside down on a plate. The sauce should run out slightly over the edges.
• Eat and enjoy!