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| Custard (submitted by Hallie Miles) |
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| 20 pkts Splenda (or 10 pkts Splenda & 10 pkts Sweet-N-Low) OR 3/4 cup Splenda granular OR 2 teaspoons Splenda liquid 10 eggs 1 pint heavy cream 1 pint water 1 teaspoon almond extract 1 teaspoon cinnamon Preheat oven to 350�F. Beat eggs. Add all ingredients except cinnamon. Blend well. Pour mixture into 6-8 ramekin dishes (depending on their size.) Sprinkle with cinnamon on top (or nutmeg if you prefer.) Place ramekin inside a larger baking dish of cold water. - The water should be at least 1/2 way up ramekin - this is what keeps the texture creamy. Bake for 30 minutes. Let sit for 5 minutes before serving or refrigerate. Serve cold or reheat serving in microwave on medium power 1-2 minutes. Makes 8 servings. 2.8 carbs per serving. |