The Very Versatile Custard
| 1 Cup | Light Cream |
| 1/4 Cup | Granulated Splenda (or 6 packets) |
| 2 to 4 | Egg Yolks (The more yolks the thicker the custard will be) |
| 1/8 tsp | Salt |
| 1/2 tsp | Vanilla Extract |
Pour cream and Splenda into a small saucepan or double boiler. Over medium heat bring the cream up to 150° F.
Whisk the egg yolks slightly. Just enought to break them up and get them liquid.
Temper the egg yolks by slowly pouring 1/4 to 1/2 of the hot cream mixture into them while whisking.
Return the remaining cream to stove over low heat. Whisk the yolk mixture into the cream mixture.
Stir custard mixture constantly with a heat resistant spatula over low heat for approximately 10 minutes. During this 10 minutes slowly let the mixture come up to 178. If the mixture gets too hot too quickly, lift the pot from the heat. If the temperature doesn't rise at all, turn up the heat just slightly. Custard should slowly begin to thicken. It will thicken more as it cools.
Pour finished custard through a fine mesh sieve to remove any eggy bits. Stir in salt and Vanilla.
Choose a variation below. Mix in the appropriate flavorings then chill with a piece of plastic wrap placed directly on the custard until time to serve.
Cherry and Almond:
1/2 teaspoon of Cherry Extract
1/2 teaspoon Almond Extract
Divide the custard in half and then add one of the extracts to each side. Add a few drops of red food coloring to the cherry side. When ready to serve, add dollops of each flavor into the serving dish.
Eggnog:
1 Tablespoon Brandy or Rum
1/4 teaspoon fresh grated nutmeg
Peppermint:
1/4 teaspoon Peppermint Extract
Start with this amount, taste and adjust if necessary. Peppermint extracts can be quite strong.
Rasberries and Cream:
1/2 teaspoon of Rasberry Extract
1/2 teaspoon Vanilla Extract
Divide the custard in half and then add one of the extracts to each side. Add a few drops of red food coloring to the raspberry side. You can even add in a few fresh raspberries When ready to serve, add dollops of each flavor into the serving dish.
Rice Pudding (or Bread Pudding):
1/2 teaspoon Cinnamon
3 to 6 Raisins (quartered)
Strawberry Banana:
1/2 teaspoon of Banana Extract
1/2 teaspoon Banana Extract
Divide the custard in half and then add one of the extracts to each side. Add a few drops of red food coloring to the strawberry side. You can even slice in a few fresh strawberries. When ready to serve, add dollops of each flavor into the serving dish.
Vanilla:
1/2 teaspoon (more) Vanilla Extract
Chocolate Variations:
Note: for chocolate variations whisk the coco and extra splenda into the custard before straining. Then add any other ingredients and chill.
Chocolate Raspberry:
1/4 cup natural cocoa Powder.
1/4 cup (more) Granulated Splenda
1 tsp Rasberry Extract
Chocolate Banana:
1/4 cup natural cocoa Powder.
1/4 cup (more) Granulated Splenda
1 tsp Banana Extract
Chocolate Peanut Butter:
1/4 cup natural cocoa Powder.
1/4 cup (more) Granulated Splenda
1/4 cup Smooth Peanut Butter
Mousse: Any of these custards can be changed into a mousse. Make a 4 yolk custard. Flavor appropriately. Whip 1/2 Cup Heavy Cream with 2 Tablespoons of Splenda (3 packets). Fold whipped cream into cooled custard and serve.