This is an easy baked custard that you can adapt almost infinitely to any diet out there. I concocted it during one of our low-carb crazes (I inflicted one of my trials on my brother and sister-in-law and learned two important things: it gets sweeter as it cools, and you need to make sure you use the correct amount of sweetener). Enjoy!
2 c. dairy (see below)
1/4 c. sugar or sugar substitute*
1 t. vanilla
*if using a "measures like sugar" box of artificial sweetener, use at least 1/4 cup. If using the little packets, use a little less.
Whirl all in blender. Pour into four ramekins. Place ramekins in 13x9-inch pan and fill pan with about an inch of water. Bake at 350 degrees for 35-40 minutes, or until set. Can top with seasonal berries if desired.
Dairy Options (these all have similar outcomes):
**low-cal: half skim milk and half evaporated skim milk
**low-fat: half skim milk and half non-fat cottage cheese (or use evaporated skim milk for either of these)
**low-carb: half cottage cheese and whipping cream (this one is our favorite)
**truly decadent: all whipping cream
**ordinary: whatever dairy/milk you have on hand