Two Egg Custard

This is a take on the 3 egg "basic cream pie recipe" found in Better Homes & Gardens Pies and Cakes cookbook. It's a nice custard pudding, that can be used to make a low fat cream pie or trifle. For a pie or trifle dessert, I've found that 1 1/2 or 2 times the amount of custard is needed.

1/2 cup Splenda, artificial sweetener
3 Tablespoons corn starch
2 cups skim milk
2 egg yolks in a bowl, slightly beaten
1 teaspoon vanilla

In medium sized saucepan, combine Splenda and cornstarch. Gradually add milk, whisking to blend.

Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat.

Whisk small amount of hot mixture into egg yolks. (use a small measuring cup or a soup ladle to transfer the hot milk) Immediately pour heated egg yolks back into the pot with the hot milk mixture. Whisk egg yolks in, until well blended.

Return pot to heat, cook 2 minutes more, stirring constantly. Remove from heat. Add vanilla.

Stir occasionally while pudding cools to prevent skin from forming on top; or cover with plastic wrap. Serve warm or cool.

For cream pies:
-Coconut Cream Pie; add 1 cup of coconut to custard and fill cooked pie shell.
-Banana Cream Pie; spread custard into cooked pie shell lined with sliced bananas.

Serve with low fat whipped topping, or meringue made with Splenda and the whites of the eggs used in the custard.