Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Preheat oven to 300F.
Place yolks and liquid Splenda in blender container.
Turn blender on slowly, just to the point where the blade starts moving.
(Keep it slow- you do not want foam or bubbles forming in your mixture.)
Blend until yolks become pale.
Slowly add cream and vanilla, all the while making sure that the blender is moving slow enough to keep foam or bubbles from forming.
Divide mixture between 6 ramekins or custard cups.
Place cups in a large baking pan filled with an inch or two of hot tap water, and bake until set around the edges, about 45 minutes. The middles can still be rather loose; the custards will continue to set during the cooling phase.
Remove pan from oven and leave custards in the water bath until cooled to room temperature.
Remove custards from water bath, and refrigerate until thoroughly chilled.
Per Serving (custard only- does not include caramelized topping): 355 Calories; 36g Fat (90.9% calories from fat); 5g Protein; 3g Carbohydrate; 0g Dietary Fiber; 392mg Cholesterol; 39mg Sodium.
