2 c. fresh blueberries
16 sugar substitutes
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 lg. eggs plus 2 additional egg yolks
1 tsp. vanilla extract
1 c. whipping cream
1 pastry shell

Wash and thoroughly dry the berries; set aside. Mix together sugar, cinnamon, and nutmeg. In a large bowl beat eggs and yolks lightly, just to mix. Stir in dry ingredients, vanilla, and whipping cream. Place the berries evenly in a layer in the prepared pastry shell. Gently and slowly pour part of the cream mixture over the berries. Do not fill the shell all the way or it might spill on the way to the oven. With the back of a large spoon, tap any berries that are on top of the custard just to wet the top a bit.

Place the pan in the oven, then reach in and pour in the remaining custard. Make sure there are no low spots on the edge of your pastry or the custard will run over and do not over flow. Bake for 35 minutes until custard no longer shakes when you tap the pan and until a sharp knife gently inserted into the middle of the custard comes out clean.