Pouring Custard

Makes 2 cups, serves 6

1 cup heavy cream
1/2 cup milk
5 large egg yolks
6 packets Equal
1 Tbsp. vanilla extract

Mix the cream and milk in a heavy saucepan and place it over medium heat. In a mixing bowl, preferably one with a spout, whisk the egg yolks together with the sweetener and vanilla until they're pale yellow. When the cream begins to have a bubble or two rising at the edge of the pan, take it off the heat and slowly pour it into the eggs, whisking all the time. Pour the custard back into the pan and return it to the heat.

Cook the custard at a bare simmer -- don't let it boil—whisking constantly, especially around the edges of the pan. (You're trying to prevent as much of the egg as possible from turning into scrambled egg. Be sure to keep it from boiling-- take it off the fire from time to time if necessary.) When the custard thickens, take it off the stove and continue to whisk for a minute or two. Pour the custard through a sieve into a glass measure. While still hot, place a sheet of plastic wrap directly on the surface to prevent a skin from forming. Let it cool, then cover and refrigerate until ready to serve.

This makes a great sauce for berries or other fruit. It sounds to me like it also makes a great treat all by itself! Per serving: protein 4.5 g, fat 19.6 g, carbohydrates 4.5 g.