Rum Custard Sauce

Recipe Ingredients

1/3 cup	78ml	Whole milk
1/2 tablespoon	7.5ml	Real sugar
1 tablespoon	15ml	Splenda
1/2		Heavy cream - whipped with
		Artificial sweetener - to taste
2 tablespoons	30ml	Dark rum
1/3 cup	78ml	Heavy cream
1		Vanilla bean - (1" long)
2		Egg yolks

Recipe Instructions

Heat milk and cream with vanilla bean to just below a boil in top of a double boiler. Discard vanilla bean.

Beat egg yolks, Splenda, and sugar until light and lemon colored. Gradually stir in whole milk and cream mixture. Strain mixture back into double boiler and heat over simmering water. Stir with a wooden spoon until custard thickens and coats the spoon.

Immediately set pan into cold water to stop cooking. At serving time, stir the rum into custard and fold in whipped cream.

This recipe yields 2 cups; 1/2 carb gram per tablespoon.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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