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Egg Custard for 2 – revised by Julie
1 egg yolk
1 c. 1/2 and 1/2 or cream
3 tsp. sugar substitute (Splenda or another heat stable sweetener)
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. ground nutmeg, cinnamon, or Pumpkin Pie spice
Lightly beat the egg and yolk. Add cream, Splenda, vanilla and salt. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.
Yield: 2 servings.