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Reviews
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Views
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Date of last review
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1
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1766
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Sun March 16, 2008
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Recommended By
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Average Rating
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100% of reviewers
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5.0
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Description:
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Ingredients:
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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
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How To Prepare:
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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.
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Variation:
Add 2 TBS shredded (2gr)(unsweetened) coconut (freezer
case)
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).
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Variation:
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!
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Number of Servings:
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2
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Carbs per serving - include all nutritional information if known:
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5
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Effort (Easy, Average, Difficult):
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Easy
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Source:
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CiCi
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