Ingredients
Stir together half and half, Egg Beaters, 1/4 c. Splenda and vanilla.
Pour mixture in 4 ramekins or custard cups.
Bake in pan filled with hot water to 1 inch depth in 325º oven for 35 minutes or until custard is set, Chill completely.
Fifteen minutes before serving, sprinkle 1/2 tsp sugar (not Splenda) over top of each custard, Melt sugar with torch or place cups on baking sheet and broil 4 inches from heat until sugar is carmelized.
