Pots de Creme au Cafe

Serving Size  : 4

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  Heavy whipping cream
  12           packets  Splenda
  3        tablespoons  instant coffee powder
  1 1/2      teaspoons  vanilla extract
     1/2      teaspoon  salt
  4                     egg yolks

Preheat oven to 325.

Pour the cream into a saucepan and place over medium heat until small
bubbles appear along the edges of the pan. Add the sugar, instant coffee,
salt and vanilla and stir until the sugar and coffee dissolve. Remove from
the heat.

In a bowl, whisk the egg yolks until blended. Add the hot cream mixture VERY
slowly while whisking constantly to prevent curdling. Pour into four
ovenproof 1-cup custard cups (you can make 8 smaller cups but you will need
to severely reduce baking time). Place the cups in a baking pan and add hot
water to reach halfway up the sides of the cups. Cover the pan with aluminum

Bake until just set but the centers still move slightly when the cups are
shaken, about 35 minutes. For 8 half-size servings, it will only take about
20 minutes.  Remove from the oven and remove the cups from the water bath.
Let cool, then cover cups with plastic wrap. Refrigerate for at least 2
hours before serving.

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Per Serving (excluding unknown items): 382 Calories; 38g Fat (89.6% calories
from fat); 5g Protein; 5g Carbohydrate; 0g Dietary Fiber; 335mg Cholesterol;
309mg Sodium.