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Custard
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20 packets Splenda (or 10 packets Splenda & 10 packets 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.
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