Prep 30 mins
Cook 1 hr
For those on low carb diets, this is wonderful! It looks more difficult than it really is. The important thing is to temper the eggs by slowly adding the warm cream. It really stops the dessert cravings. I found this recipe before Splenda was readily available in the US. I am sure you could substitute Splenda for the Equal. Prep time does not include cooling and overnight refrigeration. Enjoy!
- 2 cups heavy cream
- 1 cup light cream
- 2⁄3 cup Equal sugar substitute
- 7 large egg yolks
- 3⁄4 teaspoon vanilla extract
- 2 tablespoons packed brown sugar
- Put a kettle of water on to boil and get out 6 ramekins.
- Preheat oven to 325 with rack on lowest level.
- In a medium saucepan, bring the creams and sweetener to a near boil over medium heat, stirring occasionally.
- While that heats, stir, don't whisk, the egg yolks in a large mixing bowl until evenly mixed.
- Remove the creams from the heat and cool briefly.
- Stir 1/4 c of warm cream into egg yolks, stirring until evenly mixed so eggs do not scramble.
- Add several more small batches of cream, stirring to mix.
- Gradually add rest of cream to egg mixture, stirring thoroughly.
- Stir in vanilla extract.
- Strain the mixture into a large pitcher.
- Fill each ramekin 3/4 full.
- Place each ramekin into a large roasting pan or shallow casserole.
- Place in the oven.
- Carefully pour boiling water in the roasting pan so that water comes half way up the sides of the ramekins.
- Loosely cover with a sheet of tented foil.
- Bake for 40-50 minutes.
- When done, the custard will be slightly wiggly and loose in the center, but not wet.
- Transfer to a rack.
- Cool to room temperature.
- Cover with plastic wrap and refrigerate overnight.
- Carmelize the brown sugar on the top of each ramekin.
- This can be done with a kitchen torch or under the broiler.
- If using the broiler, surround the ramekins with ice to protect the custard from the heat.
- Serve at once.