I was craving some creamy sweet comfort desert and decided to bake my favorite custard recipe using splenda and heavy cream. Guess what? I just had some and I swear it tastes better than it did when I used sugar and milk! Try it - if you like custard, you will love this.

5 eggs
salt
splenda (between 1/4 and 1/2 cup)
3 cups of heavy cream

you will also need individual serving ramekins or custard cups

In a blender on low, beat the eggs, a dash of salt and the splenda (I used a quarter cup because my custard has been seeming too sweet the last few times I made it. The real recipe calls for 1/2 cup sugar.)

When the mixture is well blended, add the cream, mixing on low after each cup is added. When the mixture is well blended, go ahead and give it a quick pulse at medium speed for about 15 seconds.

Pour mixture into 8 greased ramekins. Put the ramekins into a baking pan filled about 1 inch high with water. Bake at 300 for 1 hour. Allow to cool for about an hour or so. Best eaten warm.

There are NO CARBS, except for the splenda. Figure out how many carbs are in the total amount of splenda you added and divide by 8.

If your LC diet allows, you could top the custards with a high quality "no sugar" raspberry jam.

Enjoy!

Kim