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Ingredientes
- 1 quart heavy cream
- 2 tsp pure sugarless vanilla extract
- 8 lrg egg yolks
- 1/2 c. Splenda
- 12 pkt Splenda
Direcciones
- In small saucepan, scald cream with vanilla over medium heat.
- Remove from heat. Place eight 6-oz ramekins in a roasting pan; set aside.
- Preheat oven to 300 degrees F, with a rack in the center. In small bowl, whisk egg yolks just till blended. Slowly whisk in 1/2 c. Splenda.
- Slowly beat in warm cream into the yolks, whisking all the time.
- (You may strain it at this point, but I didn't). Pour custard into the ramekins.
- Place the roasting pan on the center rack of the oven. Pour in sufficient warm tap water to reach about halfway up the sides of the ramekins. Bake till the custards are just set, about 30 min (the timing can vary based on the depth of the ramekins).
- Remove the custards from their water bath and place on wire rack till cooled.
- Chill till very cool, at least 3 hrs.
- When ready to serve, put about 1 1/2 packets Splenda on top of custard and cover it well. Torch it to desired color.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 236 | 75% |
| Total Fat 26.71g | 33% |
| Saturated Fat 15.44g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 292mg | 97% |
| Sodium 31mg | 1% |
| Potassium 64mg | 2% |
| Total Carbs 16.94g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 13.24g | 9% |
| Protein 3.93g | 6% |
