Classic Baked Custard from KAT

3 eggs
1 1/2 cups heavy cream
1/2 cup water
1/4 cup Splenda
1/2 teaspoon vanilla

Combine cream and water, and scald just until bubbles start to appear around the edge of the pan.
Combine eggs and Splenda.  Temper with hot cream; add remainder of hot cream.

Partially fill four 6-oz. custard cups set in a baking pan.  After setting baking pan with custard cups on oven rack, add water to baking pan to a level halfway up the custard cups.  Finish filling custard cups with mixture and sprinkle with cinnamon or nutmeg if you wish.

Bake for 45-50 minutes until knife inserted halfway between the centre and the edge comes out clean.
Serve warm or cold.