Instructions: In small saucepan, scald cream with vanilla over medium heat.

Remove from heat. Place eight 6-ounce ramekins in a roasting pan; set aside.

Preheat oven to 300 degrees F, with a rack in the center. In small bowl, whisk egg yolks just until blended. Slowly whisk in 1/2 c. Splenda.

Slowly beat in hot cream into the yolks, whisking all the time.

(You may strain it at this point, but I didnt). Pour custard into the ramekins.

Place the roasting pan on the center rack of the oven. Pour in enough hot tap water to reach about halfway up the sides of the ramekins. Bake until the custards are just set, about 30 minutes (the timing can vary based on the depth of the ramekins).

Remove the custards from their water bath and place on wire rack until cooled.

Refrigerate until very cold, at least 3 hours.

When ready to serve, put about 1 1/2 packets Splenda on top of custard and cover it well. Torch it to desired color.

Serves 8.

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