1 cup Splenda low-calorie sweetener
1 tablespoon arrowroot or corn starch
1 teaspoon nutmeg (more if you love nutmeg)
7 egg yolks
4 cups whole milk
2 cups non-fat half and half
2 teaspoons vanilla extract
Mix the first three ingredients in a heavy saucepan. Whisk in the egg yolks. Slowly stir in the milk. Continue whisking this mixture over low heat until a food thermometer inserted in the liquid reaches 160° (this will take about 5 -8 minutes).
Remove pan from heat and blend in non-fat half and half. If you find that some of the egg has curdled as you cooked it (too high a heat or you cooked it too long), you may choose to pour it through a mesh sieve to make a creamier, more silky mixture. Chill mixture for 2 hours, uncovered. Cover and chill 3 hours more, then add vanilla extract.
Serve chilled, plain, or with 1 teaspoon dark rum per serving. Garnish with additional nutmeg, if desired.
Will keep for 3 days.
Makes 14 (1/2 cup) servings
Per ½ cup serving: 100 calories, 5g total fat, 2 g sat fat, 5 g protein