[Jenny]

Chocolate Custard

· 1 pint heavy cream (40% butterfat)

· 4 ounces unsweetened baking chocolate, chopped (I use Baker's brand)

· 2 tablespoons salted butter

· 4 egg yolks, slightly beaten

· 3 packets Splenda

· 3 packets NutraSweet

· 3 packets Sweet-N-Low

· 1 teaspoon vanilla extract


Directions:

Heat the cream, chocolate and butter in a double boiler over medium low heat. Stir frequently. Meanwhile, in a small bowl, whisk the egg yolks, sweeteners and vanilla together. When the cream chocolate mixture is completely smooth, scoop about a half cup of the chocolate/cream mixture from the pan and stir it quickly into the yolk mixture to temper it. Then whisk the yolk mixture into the pan of chocolate cream. Heat and stir slowly until the mixture thickens. Remove from heat and stir slowly for about a minute to release the steam. Pour into a bowl and refrigerate, uncovered for about 15 minutes. Stir again, cover and finish chilling.

Serve cold.

This is VERY rich stuff. Serve it in tiny dessert cups, topped with whipped cream (with artificial sweetener), if you want to gild the lily. If you were to go nuts and eat the entire batch, you would ingest 2,612 calories and 64 grams of carbohydrates. About 3 Tbsp per serving would have approximately 174 calories and 4 grams of carbohydrate apiece.
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Jenny
266/140/150
Went pass my goal!

Dude, you got some Arntz on you....