Mocha Custard

YIELD: 4 generous servings

INGREDIENTS:

• 1 cup boiling water
• 1 ounce unsweetened baking chocolate
• 1 rounded teaspoon instant coffee crystals
• 1 cup heavy cream
• 3 eggs
• 1/3 cup Splenda
• A pinch of salt

INSTRUCTIONS:

1. Preheat the oven to 300°F.
2. Put the boiling water in your blender container, and drop in the chocolate. Let it sit for 5 minutes or so.
3. Add the coffee crystals, heavy cream, eggs, Splenda, and salt, and blend for a minute or so.
4. Spray a 1-quart casserole with nonstick cooking spray, and pour the mixture into it. (If you prefer, pour into individual custard cups.)
5. Place the casserole or custard cups in a larger pan filled with hot water, and place the entire thing in the oven. Bake for 1 hour and 20 minutes.
6. Cool, then chill well before serving. (The chilling makes a big difference in the texture.)

PER SERVING:

• Each with 6 grams of carbohydrates and 1 gram of fiber, for a total of 5 grams of usable carbs and 6 grams of protein.