Click to see a close-up

This recipe is featured in "Low-Carbing Among Friends - Volume 2" on page 325.

2 cups heavy cream
4 egg yolks
1/2 cup plus 2 tablespoons granular Splenda or equivalent liquid Splenda
Pinch salt
1 teaspoon vanilla
1 teaspoon banana flavoring
Topping (recipe follows)

Heat the cream just to a simmer; cool slightly. I microwaved the cream in a 2-cup measuring cup just until it was hot but not boiling, about 2 minutes. In a medium bowl, whisk the remaining ingredients together and gradually whisk in the cream. Pour into four 6-ounce custard cups and place them in an 8x8" baking pan. Pour cold water into the baking pan until it comes about half way up the sides of the custard cups. Bake at 350º 25-35 minutes or until a knife inserted into center comes out clean. The internal temperature should be 170º. Mine took 40 minutes but you may want to start checking it sooner. The tops might get a little browned. You can also tell that they're done when the tops puff up ever so slightly.

Prepare the topping and spoon over each cup; spread evenly. Chill at least 4 hours before serving.

Makes 4 servings

2 tablespoons butter, melted (see my comments)
4 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
1/4 teaspoon vanilla
1/4 teaspoon cinnamon

Mix everything in a small bowl until well blended.

With granular Splenda:
Per Serving: 541 Calories; 54g Fat; 5g Protein; 8.5g Carbohydrate; trace Dietary Fiber; 8.5 Net Carbs

With liquid Splenda:
Per Serving: 524 Calories; 54g Fat; 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs

Although this looks kind of ugly, it tastes really good. My custard doesn't look yellow, like banana pudding usually does, but you can always add a drop or two of yellow food coloring if you like. I used Kroger brand banana flavoring which I think has the most realistic banana flavor of any brand that I've tried. I think that the topping tastes a little too salty when made with salted butter but I found a way to make it work. When I ate it, I broke up the topping with my spoon and gently mixed it into the custard. It gave the custard an interesting texture almost like it had little bits of softened vanilla wafers or graham crackers in it. Click the photo to see a close-up.

UPDATE 8/18/11: Although the original recipe didn't say to do this, I used a hot water bath this time. The funny thing is that the custard still took about 40 minutes to reach 170º.

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