1 and 1/2 cups cream
4 egg yolks
2 Tablespoons somersweet
****OR****
3/4 cup splenda
2-3 teaspoons banana extract
2 teaspoons gelatin
1/4 cup water

Pour 1/4 cup water in medium mixing bowl and sprinkle the gelatin over it. Stir to dissolve. Set aside. Pour 1 cup of the cream into a saucepan and bring to a boil. While you're waiting for the cream to heat.  In another mixing bowl, beat the egg yolks and sweetener with a mixer until it has thickened slightly and is lemon colored. This will take approximately 5 minutes. Once cream has come to a boil slowly whisk it into the gelatin and combine well. While beating the yolks, pour the cream and gelatin mixture SLOWLY into the eggs as you continue beating. You want to do this very slowly at first because you want to bring your yolks up to temperature slowly to avoid cooking the eggs...resulting in a bowl of scrambled eggs!! Add the remaining 1/2 cup cream and the banana extract and beat until smooth. Pour into serving bowl, or individual custard cups and chill several hours until set. Top with freshly whipped cream if desired.

As I always say...personal tastes with all of these different sweeteners vary, so start off with a little less, and add to your taste.  I used 2 teaspoons of banana extract and thought it was enough. You may wish to add more. Also, very importantly ...if you are using oils and not extract, you will need to use less. They are highly concentrated.

***You can substitute the banana extract for a variety of different flavors. Butterscotch is particularly good!