Sugar Free Low Carb Vanilla Bean Custard -

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Sugar Free Low Carb Vanilla Bean Custard

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By April S. Fields

Posted July 23rd, 2007

This article is reprinted with permission from 101 Low-Carb & Sugarfree Dessert Recipes, by April S. Fields, (2002, Authorhouse)

101 Low-Carb & Sugarfree Dessert Recipes

Servings:	6
Author Notes:	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. April likes to use this sauce on her Low Carb Brown Betty, click here for that recipe.*
Ingredients:	1 cup heavy whipping cream 1 vanilla bean, split lengthwise (or 1/2 teaspoon vanilla extract) 2 large egg yolks 1/2 cup powdered Maltitol 1/8 teaspoon Stevia (optional)
Instructions:	Place whipping cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring cream to simmer. 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