2 tablespoons of Splenda
1 tablespoon of cornstarch
1/8 teaspoon of salt
1 cup 2% milk
1 egg yolk, lightly beaten
1 1/2 teaspoons of butter
1/2 teaspoon vanilla extract
In a small saucepan, combine the sugar, cornstartch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occassionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
Consume an obscene amount.
Actually, Bran Muffin made this dessert last night for the first time and it was YUMMY. I highly recommend it. I hate that this thing doesn’t have a spell checker, by the way … or am I just missing it?