Prep 2 mins
Cook 3 mins
Posting for safe keeping and nutritional information...and I really like it :)
- 29.58 ml Splenda sugar substitute
- 14.79 ml cornstarch
- 0.59 ml salt
- 146.68 ml milk
- 1 egg yolk
- 7.39 ml butter
- 1.23 ml vanilla
- Combine Splenda, cornstarch and salt in a microwave safe bowl. Whisk in milk, egg yolk, butter and vanilla.
- Cook on 50% power for two minutes, stirring after one minute. Cook at full power for one minute, stirring every 15 seconds or until desired consistency is reached.