This is delicious and so easy to make. I just mix everything together in a 4-cup measuring cup and pour it into the custard cups, sprinkle it with nutmeg and put it in the oven in a pan of water.

Low Carb Baked Custard

(NOTE THAT THIS RECIPE IS FOR TWO CUSTARDS. I TRIPLE IT AND MAKE SIX SERVINGS; IT KEEPS IN THE FRIDGE FOR SEVERAL DAYS).

1 whole egg
1 egg yolk
1/2 cup heavy cream (whipping cream)
1/2 cup water
1 1/2 tbsp. Splenda (or to taste - I sometimes use DaVinci syrup instead)
1 1/2 tsp vanilla extract
1/8 tsp salt
Ground nutmeg

Lightly beat the egg and yolk with a whisk. Add cream, water, Splenda, vanilla and salt and mix well. Pour into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.

Yield: 2 servings; approximately 5 grams carbohydrate per serving.