Egg Custard for 2 from Cheryl Nicholson

1 egg
1 egg yolk
1/2 c. cream mixed with 1/2 cup water
3 tbsp. 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 grams carbohydrate per serving