In a large bowl, whisk together the egg yolks and sugar substitute
Line a sieve with a paper coffee filter
Combine the cream, water and coffee in a medium saucepan and bring to a boil.
Pour the hot cream and coffee through the sieve and into the egg mixture, whisking constantly.
Return to the sauce pan.
Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from heat.
Stir in vanilla divide into 4 custard cups or small dessert dishes.
Chill for several hours or overnight.
Per Serving: 217 Calories; 22g Fat (89.4% calories from fat); 4g Protein; 2g Carbohydrate; 0g Dietary Fiber; 274mg Cholesterol; 25mg Sodium.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 4|
|Calories from Fat: 399 (73%)|
|Amt Per Serving||% DV|
|Total Fat 44.4g||59 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 6g|
|Cholesterol 1708.8mg||526 %|
|Sodium 74.4mg||3 %|
|Potassium 169.8mg||4 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.1g|
|Protein 22g||31 %|
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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: 546
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