2 teaspoons vanilla extract, 2 teaspoons Sweet’N Low zero calorie sweetener, 1 can (13.5-ounce) unsweetened coconut milk, 3 eggs, plus 3 egg yolks, 1 teaspoon almond extract, 1/2 cup heavy cream
Preparation
Preheat oven to 350º F. Place eggs and egg yolks in large bowl and whisk together. Add all other ingredients, except heavy cream. Set aside. Bring heavy cream to a boil. Remove from heat. Gradually whisk hot cream into egg mixture until mixture is smooth. Strain mixture into 6 individual ramekins (4-oz. size). Place ramekins in large pan (10″ x 15″ x 2″) filled with enough cold water to cover the lower half of the ramekins. Bake in a preheated 350º oven for 30 to 40 minutes until set. Serve warm or cold. Garnish with toasted fresh coconut, if desired. Preparation Time: 30 to 40 minutes
