Pumpkin Custard
| 1¼ Cup | Heavy Cream |
| 1 | Vanilla Bean |
| 5 Lg. | Egg Yolks |
| 6 Tbsp. | Granulated Splenda (or 18 drops of liquid Sucralose) |
| ½ Tbsp. | Nutmeg |
| ½ Cup | Canned Pumpkin |
| 1 Pinch | Salt |
Preheat oven to 350°F.
In a saucepan bring cream up to a boil over medium heat.
Split vanilla bean lengthwise and scrape out seeds with the flat edge of a knife. Add vanilla seeds AND scraped pod into cream. Let sit off heat for 20 minutes. After 20 minutes remove the pods.
Get a kettle of water on to boil and then beat the egg yolks.
Whisk eggs until smooth. Add sweetener, nutmeg and pumpkin. Whisk until smooth. Whisk in vanilla cream mixture.
Pour into 5 custard cups or ramekins. Place custards into a deep baking dish and place into the oven. Pour heated water into the baking dish around custards until the water comes half way up the sides of the custard cups.
Bake for 20 minutes.
Refrigerate until thoroughly chilled. Garnish, serve, enjoy. I like serving this garnished with some spiced nuts.
Carb counts with granulated Splenda:
5 servings: 5.5 carbs a piece.
Made with liquid sucralose:
5 servings: 4 carbs a piece.
You can also make your own low-carb vanilla extract out of the leftover vanilla pod. Wash the cream off the pod thoroughly cut into one inch pieces and place in a small bottle. Fill the bottle with vodka and let sit in a cool dark dry location for two weeks.