LOW-CARB EGG CUSTARD

Ingredients

6 large eggs
3/4 cup artificial sweetener
1 cup 2 percent milk
1 cup heavy whipping cream
1/2 teaspoon vanilla

Preparation

In a mixing bowl, beat eggs well with a wire whisk. Add sweetener and mix well. Whisk in milk, cream and vanilla. When well combined, pour into an oven-safe dish of your choice and bake at 325 degrees until almost firm.
Note: Carol says she adapted this from a traditional egg custard recipe and regular sugar can be used in place of sweetener and mixture can be baked in a pie shell.