- 1 egg
- 1 C heavy/whip cream
- 1 ¾ C Half & half
- 3 T Splendaâ
- 3 T minute tapioca
- 1 t vanilla
Put the eggs in a 2-quart microwave bowl and beat well. Then add the heavy cream and blend well. Slowly add Splendaâ while stirring the eggs and cream mixture - mix well. A whisk works the best for stirring. Add the half & half and mix well. Add the tapioca slowly as you stir.
Mix this well and let stand for 5 minutes.
Microwave (MW) for 3 minutes on High - - - then stir well scraping the bottom of the bowl
MW for 3 more minutes on High - - - stir well again scraping the bottom of bowl
MW for 2 minutes more on High - - - the mixture should be hot enough to boil.
[This will depends on the power of your MW oven]
Continue heating until it boils for 1 minute. This may take 8 - 12 minutes.
Remove from MW oven - stir in the vanilla. Cover with plastic wrap.
Cool about 20 minutes - serve warm or cold. It will thicken as it cools.