Anne's Macaroon By-Product Baked Vanilla Custards

Serving Size  : 12

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  heavy cream
  8                     egg yolks
     1/2           cup  sugar equivalent
  2          teaspoons  vanilla extract

Preheat oven to 350.

Heat heavy cream in a heavy saucepan until just beginning to boil.

Whisk eggs, sweetener and vanilla until thoroughly blended.  Whisk in cream
very gradually so eggs don't cook.  Stir until all ingredients are mixed
well.

Pour custard into ramekins or, as I prefer, muffin cups.  Place the ramekins
or muffin pan in a larger baking pan.  Pour enough water into the pan to
come halfway up the sides of the custard container.

Bake until custard is just barely set, approximately 25 minutes.  Remove
from oven and let custard cool before removing from pan or molds.

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Per Serving (excluding unknown items): 178 Calories; 18g Fat (90.7% calories
from fat); 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 196mg Cholesterol;
20mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat.

NOTE:  This recipe is a variation developed from a recipe by Jena Marie.
See her web site, www.jena-maries.com.  My quantities of ingredients are
different.