|THIS RECIPE IS FOR TWO CUSTARDS. YOU CAN TRIPLE IT AND MAKE SIX SERVINGS. IT KEEPS IN THE FRIDGE FOR SEVERAL DAYS.
Low-Carb Baked Custard
Lightly beat the egg and yolk. Add cream, water, Splenda, vanilla and salt and mix well. Pour into two un-greased 6-ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.
Yield: 2 servings; approximately 5 grams carbohydrate per serving.