Serving Size : 10
20 ounces frozen unsweetened raspberries -- thawed
1/2 cup cream
1 cup water
5 large eggs
1 egg yolk
3/4 cup splenda
1 teaspoon vanilla
fresh raspberries to garnish
Oven:350*F Press thawed raspberries thru a sieve and discard the seeds.
Reserve 1 1/4 cups of the strained raspberry liquid.Add water to measure the 1 1/4 cups if there is not enough liquid from the berries.
Scald the cream/water* mixture than mix with the eggs, egg yolk, 3/4 cup splenda and vanilla.
Stir reserved raspberry liquid gradually into egg mixture.
Pour into prepared baking dish.
Place baking dish in shallow baking pan on oven rack and pour 1/2 " hot water into baking pan.
Bake uncovered for about 1 hr and 15 min at 350 degrees, or until knife inserted 1 inch from edge comes out clean.
Remove baking dish from water and cool until lukewarm. Cover and refrigerate until cold.
Garnish with fresh raspberries and a dollop of whipped cream. Temper the eggs & yolk with a little of the hot cream mixture so that the hot cream doesn't scramble the eggs.Slowly add the eggs into the scalded cream & proceed as recipe indicates.
The custard mixture could be baked in 10 individual custrd cups or flan dishes...easier to accuratley measure a serving.
Carb count per serving:7.3 minus 2.2 grams fiber = 5.1 carbs & 3.6 grams protein
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