This is an easy recipe with few ingredients but brings lots of oooohs & aaaaahs. Super creamy and very satisfying.
- 2 cups Whipping Cream
- 4 Egg Yolks
- 2 Tbsp liquid Splenda or 1/4 to 1/2 tsp liquid Stevia
- 1/2 tsp Vanilla Extract
- Dash of Salt
Remove from heat and let cool slightly.
In a bowl, whisk together ingredients 2 through 5.
Gradually add heated whipping cream to the combined ingredients in bowl, whisking continually.
Strain mixture and divide into 4 custard cups.
Bake in a water bath for 40 to 45 minutes at 325 degrees. Custards should be set, but still jiggly in the center. You can add a dash of cinnamon to the top of each custard then chill in refrigerator for 2 - 3 hours.
2.3 Carbohydrates per serving. Yields 4 servings.
- Butter-Pecan Topping:
- 1 Tbsp Butter
- 1/8 cup Salted Roasted Pecans - finely chopped
- 1 tsp Splenda or 1 to 2 drops of Stevia
Stir in pecans and Splenda.
Heat just until nuts begin to brown, being careful not to burn!
Add topping to each of the 4 custard cups and place back into refrigerator for an additional 10 minutes.
.5 Carbohydrates per serving
- Crunchy Topping:
Sprinkle 1 tsp sugar on each of the custard cups. Using a kitchen blow torch, caramelize sugar then place in refrigerator for an additional 10 minutes.
4.2 Carbohydrates per serving
- Fruit Topping:
Add blueberries, raspberries or strawberries
2 carbohydrates per ounce
Splenda can be substituted with Sugar-free Davinci Syrups. These syrups are made from Splenda with added flavor extracts.