This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

whisk egg yolks and Maltitol (& Stevia) in medium metal bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and finger leaves path when drawn across back of spoon, about 4 minutes (do not boil).

Remove vanilla pod. Cover and refrigerate custard sauce until cold, about 3 hours. (Can be prepared 1 day ahead. Keep refrigerated.)

To use vanilla extract instead of the bean add 1/2 teaspoon vanilla to the mixture after removing from heat.

Total Effective Carbs per entire recipe: 8
ECC Per serving = 1.33