Sugar Free Custard Sauce
|Skim milk||2 Cup (32 tbs)|
|Artificial sweetener||1 1⁄2 Teaspoon (to equal 1/4 cup sugar)|
|Vanilla extract||1⁄2 Teaspoon|
Scald milk over low heat, or in double boiler.
Beat yolks and sweetener until light.
Stir a few spoonfuls of scalded milk into the yolks, then gradually add the yolk mixture to remaining hot milk, stirring constantly.
Return pan to low heat (or use a double boiler) and cook, stirring constantly, until mixture coats spoon.
Stir vigorously to smooth out lumps.
Transfer to serving dish, then chill until set, stirring once or twice to prevent skin from forming