Vanilla Custard

Makes 5 small or 3 large individual custards

1 cup heavy whipping cream
1 cup half and half
2 tablespoons Virtue Sweetener
1 teaspoon vanilla extract
2 whole large eggs plus 1 egg yolk
Preheat oven to 350 degrees F. In a small sauce pan add whipping cream, half and half, sweetener and vanilla. Cook over medium-low heat, stirring occasionally until mixture is scalding hot but not boiling. Turn off heat.

In a medium bowl, beat whole eggs and egg yolk until well blended. While beating eggs, slowly pour the hot mixture into the egg mixture. Divide mixture between five 4 oz. ramekins or three 8 oz. ramekins. Place on cookie sheet and bake for 18-22 minutes or until center is set. Serve warm or chilled.

Optional: For a slightly caramelized topping, sprinkle ½ teaspoon of Virtue Sweetener on the tops of each custard after baking and then turn the oven to broil. Broil for 2-3 minutes or until the tops are browned, but not burned, then chill. 

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