3 slightly beaten eggs
1/4 tsp salt
1/4 cup Splenda
2 cups milk, scalded
1/2 tsp vanilla
Whisk eggs, Splenda, and salt. Slowly stir in slightly cooled milk and vanilla. Bake in greased 1 quart casserole set in shallow pan. Pour hot water into the shallow pan 1 inch deep. Bake at 325 for 40-45 minutes. The custard is cooked when knife inserted in center comes out clean.
