Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Whole milk

  2. 1/2 tablespoon 7 1/2ml Real sugar

  3. 1 tablespoon 15ml Splenda

  4. 1/2 Heavy cream - whipped with

  5. Artificial sweetener - to taste

  6. 2 tablespoons 30ml Dark rum

  7. 1/3 cup 78ml Heavy cream

  8. 1 Vanilla bean - (1" long)

  9. 2 Egg yolks

Instructions Jump to Ingredients ↑

  1. Heat milk and cream with vanilla bean to just below a boil in top of a double boiler. Discard vanilla bean.

  2. Beat egg yolks, Splenda, and sugar until light and lemon colored. Gradually stir in whole milk and cream mixture. Strain mixture back into double boiler and heat over simmering water. Stir with a wooden spoon until custard thickens and coats the spoon.

  3. Immediately set pan into cold water to stop cooking. At serving time, stir the rum into custard and fold in whipped cream.

  4. This recipe yields 2 cups; 1/2 carb gram per tablespoon.


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