This comes from The Low Carb Cafe
-Mix 1/4 cup of cream with sweetener, extracts and coconut.
|Name||-Mix 1/4 cup of cream with sweetener, extracts and coconut.|
|1 cup Lite coconut milk -- unsweetened
1/2 cup cream
1/2 cup water
1/4 cup splenda
4 extra large eggs
1 teaspoon vanilla
fresh grated nutmeg
|Step: 1||-Preheat oven to 325*F
-In a micro safe bowl, heat the coconut milk, cream & water & splenda for 5 minutes on high or in a pan over medium heat until a skin forms on the surface.
-In another bowl, whisk together the eggs & extract & continuing to whisk add the hot milk mixture in a thin stream.
-Divide the mixture evenly between 6 oven proof custard cups;dust the tops with fresh grated nutmeg.
-Space the cups apart in a larger baking pan,pour hot water about 1/3 of the way up the sides of cups,making sure not to get any water in the cups.
-Bake for 30 minutes; do not overcook.Custard should wiggle abit in the center.
-Cool completely then store in the fridge for at least 4 hours before serving.
|-Carb count per serving:3.7 & 4.2 grams protein |
Time submitted: Friday, August 13. 2004 at 20:13:59
Contributed By: Anonymous
The URL for it is: http://www.lowcarbcafe.com/modules.php?name=Dynamic&op=viewdyn&dyn_id=888