1 egg
1 egg yolk
1/2 cup cream mixed with 1/2 cup water
3 tablespoons sugar substitute (I used Splenda)
1 teaspoon vanilla extract (or any other flavor)
1/8 teaspoon salt
1/8 teaspoon fresh ground nutmeg
Fresh fruit (optional) for decoration
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: two servings, approx. 2 1/2 net carbs per serving
