egg Custard for 2

Ingredients
1 egg
1 egg yolk
1/2 c. cream mixed with 1/2 cup water
3 tbls sugar substitute (Splenda or another heat stable sweetener)
1 tsp vanilla extract
1/8 tsp salt
1/8 tsp ground nutmeg

Lightly beat the egg and yolk.
Add cream, Splenda, 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.
Yield: 2 servings.
Approx. 5 carbs per serving
by: Shirley B