|Granulated sugar replacement||5 Teaspoon|
|Skim milk||3 Cup (48 tbs) (Hot)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Creme de cacao||3 Tablespoon|
Add 2 tsp (30 mL) of the sugar replacement to skim milk and stir to dissolve.
Beat egg yolks until frothy; gradually beat in hot milk mixture.
Add vanilla extract.
Pour into a well-greased 2 qt. (2 L) baking dish.
Bake at 350°F (175°C) for 35 to 45 minutes or until a knife comes out clean.
Remove from oven.
Pour cream de cacao over the surface.
Beat egg whites until stiff and gradually beat in the remaining 3 tsp (45 mL) of the sugar replacement and vanilla extract.
Spread half the meringue over the custard.
Decorate with remaining meringue by pressing it through a pastry tube or dropping it from a teaspoon.
Return to oven and bake for 12 to 15 minutes or until meringue is a delicate brown.