Serves: 6
Total Calories: 264
1. Preheat oven to 350°.
2. Place 1/2 cup of the splenda in a small, heavy saucepan. Stirring constantly over low heat, melt splenda until it turns into a golden brown syrup. Quickly pour evenly into bottoms of six 6-ounce custard cups set aside.
3. In a medium bowl, whisk eggs. Add heavy cream, remaining splenda, vanilla and maple flavor and whisk until well blended. Pour about 1/2 cup of the mixture into each custard cup. Place cups in a 13 x 9 x 2-inch baking pan. Place in oven fill pan with boiling water to a depth of 1 inch.
4. Bake for 40 to 50 minutes or until a knife inserted near center of custards comes out clean. Remove cups from water bath. Cool custards on a wire rack for 15 minutes, then chill at least 2 hours.
5. To serve, carefully run a small metal spatula or tip of a knife around edge of custards to release from cups. Unmold onto individual dessert plates.
This Maple Caramel Custard recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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