COFFEE CREME CUSTARD
2 cups heavy cream
2 teaspoons instant coffee granules
5 egg yolks
1 cup granular Splenda or equivalent liquid Splenda
Pinch salt
2 teaspoons vanilla
Heat the cream and coffee granules just to a simmer; cool slightly. I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling. Stir occasionally to help dissolve the coffee granules. In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream.
Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups.
Bake at 350º 25-40 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. Mine took 40 minutes but you may want to start checking it sooner. The tops will get a little browned and they will look slightly puffed when the custard is done. Chill at least an hour before serving.
Makes 4 servings
With granular Splenda:
Per Serving: 510 Calories; 50g Fat; 6g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs
With liquid Splenda:
Per Serving: 486 Calories; 50g Fat; 6g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
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