Serves: 6
Total Calories: 162
1. For custard, add vanilla and optional coffee dissolved in 2 tablespoons water to scalded half-and-half and milk. Let cool. Beat together 3 whole eggs and 3 yolks with 1/2 cup sugar. Gradually pour half-and-half mixture into egg mixture, stirring vigorously with a whisk.
2. For caramel, heat 1 1/2 cups splenda in a heavy pan over very low heat. Stir constantly until splenda is melted and straw-colored. Remove pan from heat and add 1/4 cup very hot water, ever so slowly. To make syrup heavier, return pan to low heat and continue stirring until splenda mixture is color of maple syrup. Pour into a 1-quart round oven dish (or in 6 individual custard cups), rotating the mold until the entire surface is well coated.
3. Let the caramel set, then pour in custard through a sieve. Set mold or custard cups in a pan of hot water. Bake in 350° oven for about 45 minutes, or until a knife inserted off-center comes out clean.
4. Cool custard and unmold onto a serving dish just before serving. To insure that the caramel comes out intact, loosen around the edge with tip of knife, then dip mold quickly into very hot water up to the rim as you would in releasing a gelatin. Rosettes of whipped cream may be used around base of mold for decoration.
This Creme Caramel recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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