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Rum Custard Sauce
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1/3 cup whole milk
1/2 tablespoon real sugar
1 tablespoon Splenda
1/2 heavy cream, whipped with artificial sweetener
2 tablespoons Dark Rum
1/3 cup heavy cream
1-inch piece vanilla bean
2 egg yolks
(For use on blueberries, sliced peaches, or strawberries.)
Heat milk and cream with vanilla bean to just below a boil in the top of a double boiler. Discard vanilla bean. Beat egg yolks, Splenda, and sugar until light and lemon colored. Gradually stir in whole milk and cream mixture. Strain mixture back into double boiler and heat over simmering water. Stir with a wooden spoon until custard thickens and coats the spoon. Immediately set pan into cold water to stop cooking. At serving time, stir the rum into custard and fold in whipped cream.
Note: You can use artificial rum flavor (sold with extracts) to reduce carbs and eliminate alcohol, but it's pretty negligible anyway and the real stuff makes it pretty good.
Makes 2 cups
1/2 a carb gram per tablespoon.
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