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Reviews Date of last review
Sun March 16, 2008
Recommended By Average Price Average Rating
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Ingredients: 1 egg
1 egg yolk
1/2 c. cream mixed with 1/2 cup water
1/8 tsp. salt

3 tbsp. sugar substitute (or enough to your taste)
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
How To Prepare: Lightly beat the egg and yolk. Add cream, sugar substitute, 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.

Add 2 TBS shredded (2gr)(unsweetened) coconut (freezer

1 1/2 tsp coconut extract OR substitute coconut MILK for the cream for the same number of carbs.

(plus 1 per serv for the coconut--.5 per double recipe(4 servs).


Add 1/2 tsp almond extract plus 1/2 tsp vanilla

Measure 1/4 cup almonds, THEN chop

Make your own whipped topping and place that on top of the custard and top w/the chopped almonds.

Instead of cream, I use half&half and this cuts the carbs in half from the cream.

If you open a can of coconut milk for this, you can freeze it in an ice tray and make a 'shake' out of it. Just put 5 of the frozen cubes of coconut milk in your blender along w/a cupful of ice, 1/2 c cream or half and half and splenda to taste. Blend on high until the ice is broken down. YUM!
Number of Servings: 2
Carbs per serving - include all nutritional information if known: 5
Effort (Easy, Average, Difficult): Easy

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