6 packets sugar substitute, or 1-2 packets of Stevia or Lohan
2 teaspoons vanilla extract
1 teaspoon almond extract
Ground cinnamon on top
Blueberries, strawberries or raspberries for garnish
Preheat oven to 325 degrees Fahrenheit. Spritz a 4-quart casserole or 6 individual ramekins with buttery cooking spray and set it aside. Place a large pan with 1 inch of water in the middle of the lower rack of the oven to preheat.
Pour cream into a microwave safe bowl and heat at 100% power for 4 minutes. Alternately, heat on stove top to just under the boil.
Meanwhile, beat egg whites with cream of tartar and salt until soft peaks form. In a separate large bowl, beat egg yolks with sweetener until well blended then pour in hot cream and beat a moment.
Season with vanilla and almond extracts. Fold beaten egg whites into this mixture.
Pour into prepared casserole or ramekins, top with a sprinkling of ground cinnamon, cover with buttered parchment paper, and place in the water bath and bake 45 to 50 minutes, or until knife inserted in the middle comes out clean.
Serve custard warm or cold in a dessert dish with a side of fresh berries. Top with whipped cream if you wish.