I just tried out this recipe from "She Knows Low Carb" magazine (Spring 2006):

Truly Low Carb Instant Cheesecake Custard

3 oz. cream cheese
1 large egg
1/2 teaspoon vanilla extract
1 T. granular Splenda

Soften cream cheese in microwave, mix in other ingredients until smooth. Microwave on 40% power for 4 to 6 minutes until center is set but still moist. Invert bowl over serving plate.

For the whole recipe: 4.4 g carbs, 0 g fiber, 13 g protein, 35 g fat, 305 mg cholesterol, 322 mg sodium, 383 calories.

I was looking for a quick and easy LC treat and this recipe caught my eye....but it left a lot to be desired. I had a hard time getting the mixture smooth and it came out looking like an airy custard with tiny little pockets of cream cheese. The flavor was OK, but a little flat. I'm thinking that next time I'll try mixing it in the blender before putting it in the bowl, and maybe adding lemon extract instead of vanilla to give it more punch. Anyone have any suggestions? I think this is a start to a good recipe and could use some help from all of the creative cooks out there!

Isn't this the mock danish?

sounds like the mock cheese danish recipe, it is good though. sue

Mock danish with a TON of cream cheese!
I have found that microwaved "custards" just dont come out well.

I still believe that if you want a good "real" custard it has to be made the old fasioned way with eggs and tempering and straining etc.

The blender works, the Magic Bullet works even better (and easier to scrape out).

Believe it or not, try adding a pinch of salt. It'll counterpoint the sweetness. And yes, if you're not a huge vanilla fan, other extracts will work well. Me, I'd try a tbsp of lemon juice and some zest (and a PINCH of salt).