Yes, ma'am...although it doesn't have the caramely bottom since it's really hard to get Splenda to do that! If you're familiar with Whey Low, the gold can be made into caramel sauce.
4 eggs, beaten
1 can evaporated milk
1 cup milk
1/2 cup Splenda granular
1 teaspoon vanilla
Preheat oven to 325. Place six custard cups in a baking dish. Whisk all the ingredients together (or whiz in the blender). Strain through a fine sieve, if desired. Fill custard cups, pour very ho****er into the baking dish and bake for 25-35 minutes, or until a knife inserted in the middle comes out clean. (May take longer depending on your altitude and weather for some odd reason!)
I've also made SO many various flavors by subbing 1/4 cup of the regular milk for 1/4 cup of a Torani or Davinci syrup. FABULOUS!!
Total lost: 200 - RNY Feb 2004 - Dr David Lauter, Bellevue WA
my recipes...(a lot of them I created for use on BariatricEating.com and now you can find them on my own blog) : click>>> Eating Well...Living Thin