1 1/2 c. milk
1/2 pkg. unflavored gelatin
8 sugar substitutes
1 tbsp. cornstarch
2 eggs plus 1 egg yolk
1/2 tsp. vanilla extract

Custard should be made ahead and should be chilled before using. In a medium saucepan. Bring the milk to a boil and remove from heat. Meanwhile process the gelatin, sugar, whole eggs, egg yolks, and cornstarch in a blender. With the blender running pour 1 cup of the hot milk through the top. Transfer the mixture back to the saucepan with the remaining milk and cook over medium heat, stirring constantly for about 3 minutes until thick. Do not allow to boil. Stir in vanilla. Cool and then refrigerate 4 hours.