Preheat oven to 350. Heat cream over low heat until bubbles form around the edges. Beat egg yolks and splenda together until thick, about 3 minutes. Gradually beat cream into eggs add vanilla. Strain into 5 six ounce custard cups. Bake in Bain Mare for 50 Minutes.
Cool custards and refigerate until completely cold, sprinke 1 teasp. of sugar on each and carmelize the sugar with a torch (prefered) or under a broiler.
Refigerate before serving.
Only caramalize the number you intend to eat today, the sugar coating will get soggy if left on the custard overnight.
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 648 (73%)|
|Amt Per Serving||% DV|
|Total Fat 72g||96 %|
|Saturated Fat 37g||185 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 1547.7mg||476 %|
|Sodium 97.6mg||3 %|
|Potassium 213.4mg||6 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 42.4g|
|Protein 20.2g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 886
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