- 1/3 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/4 cup cornstarch
- 1/3 cup lite coconut milk
- 2 cups fat-free half and half or 1% milk
- 3 eggs, beaten
- Dash of salt
- 1 tablespoon coconut extract
- 2 tablespoons brown sugar
- Coat insides of six half-cup heatproof custard cups or ramekins with non-stick cooking spray. Place cups on a baking tray and set aside.
- In a wide saucepan, combine SPLENDA(R) Granulated Sweetener, and cornstarch. Add coconut milk and whisk until mixture is smooth. Slowly add half and half or milk, whisking constantly to prevent lumps.
- Add eggs and salt. Whisk until smooth. Set over medium heat. Cook, whisking constantly, 6 to 8 minutes, or until mixture bubbles and thickens.
- Remove saucepan from heat, continuing to whisk rapidly to cool down the mixture. Stir in coconut extract. Transfer custard to reserved dishes. With the back of a small spoon, smooth tops to flatten. Cover with plastic and refrigerate for at least 4 hours, or until cold.
- To serve, preheat broiler. Sprinkle brown sugar evenly over tops of chilled custards. Broil 6 inches from heat source for 3 to 5 minutes, or until sugar is caramelized. Watch carefully so the sugar doesn't burn.