4 eggs
2 cups cream
2 tsp. vanilla extract
dash salt
1 heaping Tbls. of sweet balance

Preheat oven to 325.

Beat eggs first then add other ingredients. Mix gently until uniform in color. Pour into individual custard cups (4).
Top with cinnamon and nutmeg, if desired. Bake in a water bath for 40 minutes.

Serve warm with sugar free caramel syrup on top.